Gelatin, powder, 100 bloom.
A traditional fining agent used to clarify whites or reds and to soften tannins or remove color in reds. Because it removes tannins it finds use in reds which are too astringent.
It is best used during the first six months or there is a risk of increasing the perception of bitterness. When used with white wines use an equivalent weight of tannin or kiesolsol to prevent a potential gelatin haze.
Normal usage is 0.5 to 1.0 gram per gallon with whites and 1.0 to 2.0 grams per gallon with reds.
To prepare, dissolve in warm water, (up to 120 degrees Fahrenheit) and add to the wine while still warm. The lees should be removed within two weeks.