Re: NANFA-- well, wasn't that fun.

Ty Hall (
Sat, 18 Jan 2003 08:53:33 -0600

Wine makers have used egg whites to clarify wine, for years (centuries?)


Todd Crail wrote:


> ... A friend suggested using egg whites to
> work as a flocculating (sp?) agent. That is to say, "the egg whites get all
> tangled up with the stuff". It seems to be working quite well. There's a
> considerable amount of improvement in the last hour. Pretty nifty. I'd
> normally be scared of this, but the sandbed offers a considerable amount of
> comfort.

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