Description
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)