Description
Gelatin powder 50 g – fining agent for beer, wine and juice
Gelatin is a fining agent that binds yeast and particles so they settle to the bottom, giving clearer beer, wine, juice and hard seltzer. The powder can also be used in cooking and desserts. 1 teaspoon equals 2 gelatin sheets.
Recommended dosage
- Light clarification: 0.5 g per 10 litres
- Normal clarification: 1.0 g per 10 litres
- Strong clarification (e.g. after dry hopping): up to 1.5 g per 10 litres – start low and increase as needed
How to use gelatin
- Dissolve the powder in hot but not boiling water (approx. 50–60 °C).
- Stir gently until fully dissolved.
- Add the solution to cold beer for best effect.
- Let it work for 1–3 days before bottling or kegging.
Frequently asked questions about gelatin powder
How much gelatin should I use?
0.5 g per 10 litres gives light clarification, 1.0 g per 10 litres normal clarification and up to 1.5 g per 10 litres strong clarification. Start low and increase as needed.
Why should the beer be cold?
Gelatin works best in cold beer. It is a good idea to add gelatin during or after a cold crash.
How long does the gelatin need to work?
Let it work for 1–3 days before bottling or kegging.
Why must the water not boil?
Boiling water can weaken the gelatin's ability to bind particles. Use water at approx. 50–60 °C.
Related
Betaling
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