Product Overview
Gelatin Finings - 1Â LB
Gelatin reacts with negatively charged compounds such as tannin in wines and juices thereby reducing astringency, bitterness and color. Gelatin also reacts with negatively charged colloidal silicon dioxide to form a dense coagulum with the destabilized silica, resulting in clarification. Wine and fruit juice processors benefit from the rapid clarification and improved filterability that are a result of co-fining with Gelatin and colloidal silica.
Directions:Â Use 1/2 teaspoon per 5 gallons for beer, 1 teaspoon per 6 gallons for wine.
