Joenos Gelatin 10 g for Fining & Tannin Correction of Wine

Young wines often look cloudy or taste hard and bitter due to too much tannin. Gelatin binds excess tannins and sediment particles, which then settle out, so your wine becomes clearer and rounder in taste.

This Joenos gelatin is an instantly soluble edible gelatin that you can process lump-free. For fining, it works particularly well together with kieselsol. To do so, dissolve it in ten times the amount of drinking water and stir it into the wine; you base the exact order and amount on the package instructions. As a powder, it also stays well storable after opening.

• Contents: 10 g instantly soluble edible gelatin
• Suitable for: fining and tannin correction of wine, must and juice
• Application: dissolve in ten times the amount of drinking water, add while stirring, dosage as per the package instructions
• Tip: works particularly well together with kieselsol
• Brand: Joenos

Manufacturer's information:

• Dosage for heavy cloudiness: mash/red wine approx. 2-6 g per 10 liters, white wine approx. 10 g per 100 liters
• Combination with kieselsol: e.g. 10 g gelatin + 100 ml kieselsol per 100 liters of white wine; with 15 % kieselsol this is a ratio of 1:10 (the often quoted 1:5 applies to 30 % kieselsol)
• Order of fining: for tannin-rich wines first gelatine, then kieselsol; for low-tannin wines first kieselsol, then gelatine; a preliminary trial decides
• Order for tannin correction: add isinglass first, then gelatin