On September 30 Only: CLOSED FOR INVENTORY. Back open on Friday, Thursday October 1.

0

Your Cart is Empty

Gelatin (40g)

Use in conjunction with Kieselsol to clarify wines. Especially useful in whites. 

 

For clarifying our whites wines:

Use 1/2 tsp of gelatin per 22L of freshly racked wine. Mix with boiling hot water (100-300ml). Wait 10 minutes and then add 1oz/22L wine of Kiesesol. 

7 items left