A heat soluble Gelatin available in powder form. It is composed of high molecular weight mass proteins that carry a big positive charge. Gelatin will help to reduce cloudiness by removing colloidal substances. It has an overall tannin polishing effect, but still preserves the phenolic compounds responsible for structure (similar to fining with egg whites). Add at the rate of .2 to .35 grams per gallon.
Prepare by mixing in warm water. Once dissolved completely, gradually incorporate into the wine during a transfer or pump-over. The solution must be maintained at 95-104F (35-40C) as it's added to the wine.
Maximum clarification and filter-ability achieved after one week. If you will be ageing the the wine, a second racking one week after the first racking is recommended. Do not leave gelatins in wine more than 30 days.
A rough approximate of weight is 1 tsp = 1.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
| Item # | FIN35B |
| Weight | 1 LBS |
