Uses: Gelatine is a postively charged fining agent for wine and beer. The most powerful of the organic finings, gelatine will also remove excess tannins (polyphenolics) and colouring particles (melanoidins) from wine.
Directions: Use 1.5 g per 23 L of beer and 3 g per 23 L of wine. Pour 125 mL of boiling water over gelatine powder, stirring to dissolve. Stir thoroughly into wine or beer. 5 mL (one teaspoon) = approximately 3 g.
Hint: Using more than the recommended amount will remove to much of the colour and flavour compounds from wine and some of the body from beer.
Composition: 100% animal-derived gelatine.
Storage: Dry, cool, room temperature.