For clarification of wines, juices, etc. Mostly used in combination with kieselsol (5 ml of kieselsol + 1 g of gelatine, to be added separately!)
Dosage: 1-3 g/10 l wine. Dissolve in 5 x its amount of water while stirring continuously. Let it swell for 20 min. and add 5 x its amount of hot water again to dissolve.