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For clarification of wines, beers, juices, etc.
Used in red wines to clear particles and reduce any harsh flavors and odors that are associated with younger red wines. Also effective in clearing white wines when used along with equal parts of Wine Tannin to induce settling.
Use Gelatin in bottled beer to firmly settle any suspended yeast. It creates a gelatinous disk of sediment at the bottom of the bottle, allowing you to pour your beer without stirring up any sediment.
Mostly used in combination with kieselsol (5 ml of kieselsol + 1 g of gelatine, to be added separately!)
Dosage: 1-2 g/10 l wine.
Use 1 cup of water fore every 2g of Gelatin. Slowly add to hot water stirring vigorously. Once dissolved, immediately stir into the wine before the mixture cools and gels. Let wine stand for 5 days.
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