Fining agents are used to clarify wine and beer before bottling or long term storage.
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BENTONITE (4 oz)Use 4 teaspoons for five gallons of wine. Dissolve by blending into 1/2 cup of boiling water. Allow to stand for 24 hours and stir thoroughly into wine. Wait two weeks and then rack wine from sediment. Using more than the recommended amount can strip melanoidins (color and flavor) |
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SparkeloidExcellent clearing agent, Very Effective Clarrifier.Noted for working when other fining agents have failed. |
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GELATIN FINING The most powerful of the organic fining, gelatin will also remove excess tannins (polyphenolics) and coloring particles (melanoidins) from wine. Use 1/ teaspoon per gallon of beer, 1/2 teaspoon per gallon of wine. Pour 1/2 cup of boiling water over gelatin powder, stirring to dissolve then stir thoroughly into wine. |
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IRISH MOSSUse one tsp. in the boil for 10 minutes. Irish Moss is a dried sea weed used by brewers worldwide to remove the positive charged proteins in the wort. These proteins cause finished beer to become hazy when it is chilled. |
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ISINGLASS LIQUID Use packet per six gallons of beer or wine. Dissolve into one cup of water and stir thoroughly into beer or wine. Wait two weeks and rack off sediment. Not as strong as any other fining. May fail to clear completel
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