The use of additives which clarify wine or beer by causing suspended particles to clump and precipitate. Also refers to the additive itself. In the history of winemaking, finings have included milk, eggs, ox blood, isinglass (from the stomach of sturgeon), gelatin, clay, and small particles of charged plastic.
Used to speed up the separation of the liquid from the solid after fermentation. Also see Filtering.
Finings is a substance used to aid the clearing of beer, particularly real ale. Finings can include isinglass, bentonite, Irish moss, and others.
Thick liquid derived from seaweed or fish bladders which precipitate fine particles.
Any substances used to help yeast flocculate and settle out after fermentation.
added to the brew to aid clarity by causing the yeast particles to coagulate. Common types are made from fish scales or seaweed
Anything added to a wine after fermentation has ceased with the intention of causing the crap therein to sink to the bottom of the demi-john (qv), thus facilitating racking and clearing.
additives that help clarify beer.
Ingredients such as isinglass, bentonite, Irish moss, etc, that act to help the yeast to flocculate and settle out of finished beer.
Finings is a substance used to aid the clearing of wine or beer, particularly cask ale. Fining is the process of using this substance.