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Description
Description
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)
Shipping Information
Shipping Information
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