What happens when tired finings are used repeatedly?

When tired finings are used repeatedly, their efficiency decreases. Tired finings refer to fining agents that have already been used and may have lost their capacity to bind with unwanted particles in the beer or wine. Over time, these fining agents can become saturated with impurities or may break down chemically, rendering them less effective at clarifying the beverage.

As fining agents are utilized, they absorb specific particles responsible for cloudiness, such as proteins and tannins. Once they have bonded these particles and are exhausted, they cannot effectively clarify further batches. This loss of efficacy means that using tired finings can lead to less clear beer or wine, as they may not adequately remove the remaining impurities.

The other options suggest beneficial outcomes, such as increased effectiveness, more sediment production, or improved clarity, which do not align with the behavior of fatigued fining agents. Each of these outcomes would generally be associated with fresh fining agents that are still within their functional capacity.