Finings for beer, cider, wine and hard seltzer

Finings drop yeast, proteins and other particles out of suspension so the brew turns clear. Here you will find finings for beer, cider, wine, hard seltzer and mead, from carrageenan tablets added to the boil to gelatine, bentonite and kieselsol used after fermentation. Which one you choose depends on the drink and the stage at which you want to clear it.

How to choose the right fining

Fining	When	Suits	Dosage
Protafloc (carrageenan)	In the boil	Beer	2.5 g tablets
Clarity Ferm	With the yeast	Beer	10 ml per 20–25 litres
Gelatine	After fermentation	Beer, cider, wine	0.5–1.5 g per 10 litres
Bentonite	In the must or wine	Wine, juice	1–2 g per litre
Kieselsol	After fermentation	Wine, cider	2.5–5 ml per 10 litres
Super-Kleer K.C.	After fermentation	Wine, hard seltzer, beer	Two-part kit, 65 ml

Fining beer

Protafloc is a carrageenan tablet similar to Whirlfloc. It is added to the wort in the last 15 minutes of the boil and improves protein break. Clarity Ferm from White Labs is an enzyme added together with the yeast. It prevents chill haze and can reduce the gluten content of the beer.

If the beer is still hazy after fermentation, use gelatine powder. The maker recommends 0.5 g per 10 litres for light fining, 1 g for normal fining and up to 1.5 g after heavy dry hopping. Fining works faster when the beer is cold, so combine it with a cold crash.

Fining wine, cider and hard seltzer

Super-Kleer K.C. is a two-part kit with kieselsol and chitosan for wine, hard seltzer and beer. Vinoferm Benton is calcium bentonite dosed at 1–2 g per litre, and must swell in five times its volume of water for 3–5 hours before use. Kieselsol is dosed at 2.5–5 ml per 10 litres.

Breweries will find finings in larger packs under finings in the professional range, available in Norway only.

Frequently asked questions about finings

When should finings be added to beer?

It depends on the type. Carrageenan such as Protafloc goes in during the last 15 minutes of the boil, Clarity Ferm goes in with the yeast, and gelatine after fermentation has finished.

How much gelatine do I need to clear beer?

Start with 0.5–1 g per 10 litres. After heavy dry hopping you can go up to 1.5 g per 10 litres, but start low and increase if needed.

Does Clarity Ferm make beer gluten-free?

Clarity Ferm can reduce gluten below the threshold for gluten-free beer, but the beer must be tested if it is to be labelled gluten-free. The enzyme also prevents chill haze.

How do I clear homemade wine?

If you make wine from a kit, follow the kit instructions. If you make wine from your own fruit, Super-Kleer K.C. or bentonite followed by kieselsol are common choices. Degas the wine first so the finings can work.