For rationalization of wines, beers, juices, and so forth.
Most commonly utilized in mixture with kieselsol (five ml of kieselsol + 1 g of gelatine, to be added one at a time!)
Dosage: 1-2 g/10 l wine.
Use 1 cup of water fore each 2g of Gelatin. Slowly add to hot water stirring vigorously. Once dissolved, straight away stir into the wine before the mix cools and gels. Let wine stand for 5 days.
Gelatine 10g – ARAUNER – for The Clarification or Fining of Wine
Amazon.co.uk Price: £2.99 (as of 08/11/2020 15:02 PST- Details) & FREE Shipping.
For rationalization of wines, beers, juices, and so forth.
Most commonly utilized in mixture with kieselsol (five ml of kieselsol + 1 g of gelatine, to be added one at a
Categories: Beer, Wine and Spirits, Wine.
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