I know this is on here some where because every thing is. I could not find it. I have read a few instructions on gelatin, but I still have not been able to make it work the way I think it should. Would some one mind doing a gelatin for dummies?
How to properly use gelatin?
- Thread starter gird123
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I currently use gelatin finings. I add the amounts per the instructions while degas that way it gets mixed in real good. So far I've used it in my welchs grape wine and my strawberry breeze wine. In both batches it worked awesome. But you have to degas before adding or the CO2 in the wine will suspend the lees and it won't clear properly.
I haven't seen any loss in flavor. It is ok to leave on the gelatin finings until your next racking. This will give time for the wine to clear. I would follow the recipe or kit. Usually you will only rack every couple months.
As for bottling that will depend on if the wine is totally clear, and completely degassed. Are you using a kit? What kind of wine are you making?
As for bottling that will depend on if the wine is totally clear, and completely degassed. Are you using a kit? What kind of wine are you making?
The gelatin finings I use is from LD Carlson. According to the directions it is 1 tsp per 5 gallons. Soak in cold water for one hour and then boil to dissolve.
And yes I would rack at this time and then add the finings. Also this is the time to add sorbate, backsweeten and use a fpak if you choose to. But definitely add your sorbate and kmeta. If you used real apples for your wine (as most of the experts here would say) it can be a little harder to clear. What I learned from here is , patience is the key to wine making.
And yes I would rack at this time and then add the finings. Also this is the time to add sorbate, backsweeten and use a fpak if you choose to. But definitely add your sorbate and kmeta. If you used real apples for your wine (as most of the experts here would say) it can be a little harder to clear. What I learned from here is , patience is the key to wine making.
Arne
Senior Member
Think you can put the tsp of gelatin in a cup or two of water. Let it soak, then bring it to a boil. Arne.
Are you really talking about gelatin? From your description (of the two components), it sounds like you may be talking about Chitosan and Kieselsol. (I could be wrong!)
I am not sure of the answer to your specific question, but, in general: A) it is better to have the wine degassed before adding fining agents, and B) it is okay to use fining agents more than once.
I am not sure of the answer to your specific question, but, in general: A) it is better to have the wine degassed before adding fining agents, and B) it is okay to use fining agents more than once.
Gelatin and Kieselsol.
After the stabilizer, I've left it with the airlock on for a few days, and shaked the container a couple times. Other times I've shook it vigorously several times a day for two days. Anyway, there's no PSHHT! when I shake it now, after three days or something. That should mean it's degassed, no?
After the stabilizer, I've left it with the airlock on for a few days, and shaked the container a couple times. Other times I've shook it vigorously several times a day for two days. Anyway, there's no PSHHT! when I shake it now, after three days or something. That should mean it's degassed, no?
winemanden
Senior Member
Don't know if Gelatine works by itself. I understood that it needs tannin, either in the wine already or added to make it work. After degassing of course.
