How do I use gelatin finings?

  • Gelatin finings are a positively charged fining agent for wine and beer, and are the most powerful of the organic finings.
  • Using more than the recommended amount will remove too much of the color and flavor compounds from wine and some of the body from the beer.
  • Gelatin can be used to take out phenols and tannins in red wines. Use 1 tsp. of gelatin finings per 5 gallons of wine. First, soak the gelatin in cold water for 1 hour. Then boil it to dissolve before adding to your wine. Rack your wine within 2-3 weeks. Store gelatin finings in a cool and dry location.
  • This fining is derived from the hooves of horses and cows, gelatin has a positive charge that will aid in attracting and settling suspended yeast.
  • Dissolved and prepared gelatin is added just before bottling the beer. Prepare the gelatin by adding 1 tablespoon to 1 pint of cold water and gently heat until dissolved. Do not boil the gelatin solution. Add the solution to the beer and allow 1 - 2 weeks to settle out before bottling your beer.

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