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Gelatin reacts with negatively charged compounds such as tannin in wines and juices thereby reducing astringency, bitterness and color.
Gelatin also reacts with negatively charged colloidal silicon dioxide to form a dense coagulum with the destabilized silica, resulting in clarification. Wine and fruit juice processors benefit from the rapid clarification and improved filterability that are a result of co-fining with Gelatin and colloidal silica.
Gelatin will help to reduce cloudiness by removing colloidal substances. It has an overall tannin polishing effect, but still preserves the phenolic compounds responsible for structure (similar to fining with egg whites). Add at the rate of .2 to .35 grams per gallon.
Maximum clarification and filter-ability achieved after one week. If you will be ageing the the wine, a second racking one week after the first racking is recommended. Do not leave gelatins in wine more than 30 days.
Use 1/2 tsp for five gallons of beer. Dissolve gelatin into 1/4-1/2 cup of hot water to dissolve and add to beer. Wait a few days and rack off.