For Use in Winemaking

• Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density.
• Improves clarity and filterability.
• Reduces astringency and softens mouthfeel without affecting structure.
• Allergen-free alternative to egg albumin.

Recommendations: Allergen-free; clarification; reduce bitterness; reduce astringency; soften mouthfeel; aged red wines.
Usage: Dissolve in 20 times its weight of room temperature water. Stir constantly during addition.
Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

For Use in Cider Making

• Allergen-free alternative to egg albumin
• Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density
• Improves clarity and filterability
• Reduces astringency and softens mouthfeel without affecting cider structure

Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)