Removing tanins from mimosa brew

[norcereus]

I have been reading about the tanins in mhrb and how they cause nausea and other unplesantness, and I read about using eggvites and gelantin. I understand the prinsip but wonder if it will work on a cold infusion of mhrb (vino de jurema), as that one can not be heated and still be oraly aktive. In vine brewing both eggvites and gelantin is used and they do not cook the wine to to make it fall out. but in vine making it takes two weeks to clarify, but in making jurema it will be strained so I think the hole brew may be made in a few days. I have read some traditional recepies and they often add vine to the cold infused root bark brew, this made me think that the vine is aktualy helping to remove some of the tanins. I have made diferent vines before and some times if a brew is hard to clearify one can ad a vine that is clarified or in the prosess of clarifying to help the prosess. For the moment the jurema brew interests me as it do not need maoi to be aktive, and where I live it is hard to get both capi and harmalla. smoking spice have litle apeal to me at the moment, as chemestry is not my strong side.

Any one that have any thougths on the matter?

also I vondered about if spice is souliable in alkohol, so one could make an mouth wash/spray of it.

 

[prottel]

You don't need to heat gelatin to remove the tannins in mimosa. Just mix gelatin into water, 1 gram gelatin per 10 gram water should work. Then heat it until all has dissolved. Then pour it slowly into the room temperature mimosa brew. Should clear it up nicely. Be careful not to add too much gelatin into the brew, as that might turn it milky white in colour. Then let it settle out. The precipitates is easy to filter. Also be sure that the pH of the brew is not too high, as that might mess up the process. pH of 4-5.5 should be fine.

You may also try out regular milk. Just pour a bit in and things will start happening right away. As with gelatin, don't let the pH go to high, as the casein in the milk won't attract the tannins. Milk has a relatively high pH, so it will cause the brews pH to rise.

 

[norcereus]

Thanks dagger that is what I expekted. so if nothing hapened to the mix I would just add a litle acid and the reaktion would start

 

[prottel]

so if nothing hapened to the mix I would just add a litle acid and the reaktion would start

Lets hope so. You could take a little of the brew to test on before you do it on the whole brew. The reaction should start right away.