Gelatin Powder, 100 Bloom; Fining Agent SIZE:300 g Fermentation temperature: 10°C to 40°C

Fermentation temperature: 10°C to 40°C

made from Vidal Blanc grapes

dual cartridge housings

Double Gold Medal – 2014 American Wine Society Commercial Wine Competition

Gelatin Powder, 100 Bloom; Fining Agent SIZE:300 g Fermentation temperature: 10°C to 40°CGelatin, powder, 100 bloom. A traditional fining agent used to clarify whites or reds and to soften tannins or remove color in reds. Because it removes tannins it finds use in reds which are too astringent. It is best used during the first six months or there is a risk of increasing the perception of bitterness. When used with white wines use an equivalent weight of tannin or kiesolsol to prevent a potential gelatin haze. Normal usage is 0. 5 to 1. 0