Description
- For clarification of wines, beers, juices, etc.
- 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.
Gelatine 10g - ARAUNER - For the clarification or fining of wine
