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Gelatin Beverage Finings

Item Number: FIN615

Availability: In stock

Price: $6.35
  • Buy 3 for $5.71 each and save 11%
  • Buy 10 for $5.08 each and save 20%
Description

ABOUT THIS PRODUCT: (FIN615) This Gelatin Fining is specially produced at 225 blooms for clarifying wine or beer. 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. It is also recommended that Gelatin Finings be followed with a treatment of Speedy Bentonite finings 1 to 2 hours later.

Use Gelatin Finings 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.

DIRECTIONS:
USE AS A FINING AGENT IN WINE: Use 1/8 teaspoon of Gelatin Finings for each gallon of wine to be treated. Prepare by dissolving in hot water. Use 1/2 cup of water fore every 1/8 teaspoon of Gelatin Finings. Slowly add to hot water stirring vigorously. Once dissolved, immediatley stir into the wine before the mixture cools and gels. Let wine stand for 5 days. Siphon off of the sediment before bottling.

USE TO SETTLE YEAST IN BOTTLE BEER: Use 1 teaspoon of Gelatin Finings for every 5 or 6 gallons of beer to be treated. Prepare by dissolving in hot water. Use 1 cup of water to every teaspoon of Gelatin Finings. Once dissolved, stir vigorously into the beer and bottle immediately. Each bottle is sufficient for treating 12 batches of beer.

EACH BOTTLE: is sufficient for treating 100 gallons of wine.

FAQ
Q Kaveh (Wake Forest, NC)
Is your Gelatin Finings the same as the regular gelatin (Jell-O)? Or is it okay to use Jell-O as a fining agent?
A CustomerService@ECKraus.com
No, you cannot use regular gelatin (Jell-O). The gelatin that you purchase at the grocery store has a different bloom count and will turn your wine into a gelatin type substance. Our Gelatin Finings will gel around the suspended particles only, causing them to drop to the bottom of your container in a form of sediment.
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