Gelatin Powder, 1 lb.

Gelatin is a natural product produced from animal sources. It is a traditional fining agent that is used in both red and white wines. It is used principally to remove tannins and to remove color in reds. When used to remove tannins, it will soften wine that is too astringent, and is usually used when the wine is young, which will allow the wine to “even out” after the fining process. White wines are often deficient in tannins. Therefore, when used to fine white wine, it is
recommended that an equivalent weight of tannin be added to the wine beforehand
in order to help avoid formation of a potential gelatin haze.
The normal usage is 0.5 to 1.0 gram per gallon with white wine and 1 to 2
grams per gallon with reds.
Gelatin is prepared by dissolving the required amount in a small volume
of warm water and adding to the wine while still warm and stirring vigorously.
The gelatin will form lees which should be allowed to settle for at least two
weeks before racking. To help facilitate the settling of the gelatin, kieselsol
can be added after the gelatin.