A naturally occurring mineral fining agent used to clear wine by binding and dropping out haze-forming proteins and other suspended particles. Ideal for use at the beginning of the winemaking process to help prevent pectic and protein haze.
Usage Instructions:
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Add 2 teaspoons of the fining agent to ½ cup of boiling (or very hot) water.
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Stir thoroughly for 1–2 minutes.
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Let the solution stand for 1 hour.
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Stir again and add to your must prior to primary fermentation.
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Let the wine sit for 7–14 days during fermentation before racking into a sanitized carboy.
Features:
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Food-grade, natural mineral product
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Helps achieve brilliant clarity in homemade wines
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Best used during initial fermentation for maximum effectiveness