Wine Clarification |


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  • Gelatin Clarifier

    Gelatin Clarifier


    A heat soluble, commercial quallity extra no. 1 grade, powered Gelatin.

    For Wine
    Gelatin will help to reduce cloudiness by removing colloidal substances. It has an overall tannin polishing effect, but still preserves the phenolic compounds responsible for structure (similar to fining with egg whites). Add at the rate of .2 to .35 grams per gallon.

    Maximum clarification and filter-ability achieved after one week. If you will be ageing the the wine, a second racking one week after the first racking is recommended. Do not leave gelatins in wine more than 30 days.

    For Beer
    Use 1/2 tsp for five gallons of beer. Dissolve gelatin into 1/4-1/2 cup of hot water to dissolve and add to beer. Wait a few days and rack off.

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  • Sparkolloid



    Sparkolloid is an amazing wine clarifier made of poly-saccharides mixed with diatomaceous earth. Use 1 tsp per gallon. Boil Sparkalloid with 1 cup of water for 15 minutes and add to fermenter. Wait 1-2 weeks before racking.

    A rough approximate of weight is 1 tsp = 1.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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  • Albumex Bentonite

    Albumex Bentonite


    Granular, direct application Calcium-Bentonite preparation for clarification and protein stabilization of juices and wines with a pH lower than 3.5.

    Granulated formula dissolves instantly in cold water – no mixing, settling or waiting. Add directly to your wine!
    Unique formulation promotes settling. Lees depth is about 1/4 that of traditional bentonite, meaning less product lost to your fining!
    pH formulated for maximum efficiency.

    Applied at a rate of 1-3g/L (4-12g/gal) of wine.

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  • Bentolact S

    Bentolact S


    Bentolact S is a proprietary IOC blend of soluble casein and bentonite. It is most effective when used early (during cold settling). This fining agent is formulated for the preventative treatment of must prone to oxidation. It will help prevent the formation of undesirable off-characters. Using this with whites, roses, and light fruit wines will help prevent any negative characters from forming as a result of oxidation during processing.

    Juice – Applied at a rate of 2.25 g / gal.

    Wine – Applied at a rate of 6 g / gal.

    Dissolve in 10 times its weight in cold water and mix vigorously to dissolve any clumps. Allow the mixture to stand for 3 hours. Add to the juice or wine during a pump-over or a good mixing. Depending upon the wine, a Bentolact S addition may take up to 7 days to settle.

    Please Note: For best results, Bentolact S should be mixed in the juice or wine during a pump-over or tank mixing.

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  • Bentonite



    Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. Bentonite is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.

    Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
    For a generic mid level addition: Follow above directions but use 9 grams of bentonite with 3/4 cup of water. This is fining at .5g/L.

    A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams of bentonite to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight.

    When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. The betontite is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.

    This is a Vitiben Bentonite.

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  • Canaton Bentonite

    Canaton Bentonite


    Granular, direct application Calcium-Sodium-Bentonite preparation for clarification and protein stabilization of juices and wines with a pH higher than 3.5. Applied at a rate of 1-3g/L (4-12 g/gal) of wine. Package provides a dosage of 9.5g/gal for a 60gal barrel. MoreInfo The basic idea behind a fining trial is to determine the minimum amount of the fining agent that will be effective in clearing the wine. This is generally done as a two step process: First, a strong excess (5-10x the maximum recommended dosage) is added to a small sample of the wine to see if the fining agent will even be effective against the turbidity that the wine is exhibiting. Different fining agents can attack different sources of cloudiness in a wine. Second, a range of dosages of the fining agents is added to a number of different samples of the wine. The lowest effective dosage is then used to fine the whole lot of the wine. The reason for this is twofold – fining agents are to a degree non-selective and can reduce color, flavor & aroma intensity at the same time that they’re clarifying the wine; and adding excess fining agent is more expensive. We recommend starting by adding 15g/L of Canaton to a sample of your wine. If you’d rather not devote an entire liter of wine to performing the trial then you can scale the sample size down to, for instance, 1.5g in 100mL of wine. After determining if this had any effect on your wine, you can move on to dosage trials. A range of 5 samples to see what will work is a good choice and so since the recommended dosage for Canaton is 1-3g/L, we suggest 1, 1.5, 2, 2.5 and 3g/L dosages. Again, this can be scaled down so that you don’t use a whole liter of wine per test – 0.1, 0.15, 0.2g/L etc in 100mL samples would work quite well. If you don’t have a scale capable of accurately weighing these small amounts, you can get around it with a 100mL graduated cylinder and a 5mL pipette. In the graduated cylinder, combine 1g of Canaton with 100mL of water (measure the water first so that the Canaton doesn’t account for some of the 100mL of volume in the cylinder). Now each mL of the solution in the cylinder will contain .01g of Canaton. Add 10mL (0.1g) to your first sample, 15mL (0.15g) to the next sample, etc. With this particular trial, you’ll use the whole 100mL of Canaton solution that you made (30mL + 25mL + 20mL + 15mL + 10mL = 100mL). The Canaton will take 5-10 days to be completely effective, but should show about 80% of its effect within about 2 days. Please keep this in mind when conducting your trials.

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  • Colle Perle

    Colle Perle


    Colle Perle is a hydrolyzed gelatin solution. Primary uses are clarification and the removal of bitter tannins and phenolics. Colle Perle flocculates and settles well. Desirable aromas and flavors are retained while harsh characters are removed. It is particularly useful to optimize potential of hard pressed product. In white wines it can be used in conjunction with bentonite to compact lees. Dosage – Applied at a rate of 4 ml / gal. Usage: Juice – Dilute Colle Perle 1:1 in water. Add at the beginning of cold settling and mix evenly and completely throughout the juice. When used in juice Colle Perle should be used in conjunction with bentonite or Gelocolle to improve settling. Racking should be done after 1 week. Wine in Aging – Dilute Colle Perle 1:1 in water. Stir vigorously into the wine to ensure thorough distribution. Racking should be done after 1 week. Filtration is possible 48-72 hours after fining with Colle Perle.

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  • Cristalline Plus

    Cristalline Plus


    Clarifies white, rose and fruit wines. A blend of isinglass with a high positive charge. Dissolve .07g in 15 mL of water per gallon treated. Let mixture swell for 3 hours. Add to wine and mix well. Rack off sediment in 8-10 days.

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  • Gelocolle



    Often used with isinglass, bentonite, gelatins, and other organically derived fining agents to help compact the lees, Gelocolle is a liquid solution of suspended silica that is used during fining to help improve settling. Gelocolle also helps to limit the risk of over-fining when used in conjuction with other fining agents. Gelocolle can also be used to remove excess protein in both red and white wine, thereby improving their filterability. Gelocolle is completely inert and will not add any flavor or aroma to the wine.

    To Use
    Add Gelocolle 1 hour after the fining agent. Mix well to ensure homogenization.

    Recommended Dosage:
    In general, use Gelocolle at a rate of 1 mL Gelocolle per 1 g of the fining agent you are aiding. For protein removal use 5 ml Gelocolle per gallon of wine.
    Note: When using Gelocolle with a gelatin fining, use 1.0 mL of Gelocolle to 1.0 mL of gelatin.

    Once opened use immediately.

    Best stored at 50-68 F (10-20 C). Gelocolle solidifies irreversibly when frozen.

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  • Polyclar VT

    Polyclar VT


    A non-soluble clarifier that removes both haze causing polyphenols as well as yeast cells. Mix 2 Tbls (or 5 g) with one cup of sanitized warm water and gently stir into five gallons beer. Let stand for a few days and rack off.

    Polyclar VT is a coarser grade of PVPP (140 micron particle size), optimized for addition to vessels, where faster settling is required. The larger particle size also facilitates settling of the stabilizer, allowing the majority of the product to be left behind with the lees at racking.

    A typical contact time of between 3 to 10 days is required, although there are no adverse effects from leaving Polyclar in contact with the wine for longer periods.

    For wine use .5 to 2.5 grams per gallon depending upon severity of problem and desired affect.

    A rough approximate of weight is 1 tsp = 1.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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  • Super-Kleer Finings (Kies..

    Super-Kleer Finings (Kies..


    Super-Kleer K.C. is a 2-part wine and beer fining kit. It contains 2 pre-mixed pouches, kieselsol and chitosan. It works by creating both strong negative strong positive charges in the wine, which allow for larger yeast clumping and faster clearing. These finings have been successfully used in wine kits, grape and fruit wines, and alcohol mashes. 65 mL (2.2 fl oz) packet.

    Directions: Add kieselsol (packet D1) to carboy (5-6 USG/19-23L) of wine, etc. Stir gently. Dissolve chitosan (packet D2) in 1 fl. oz./30mL of warm water. Add to carboy of wine, alcohol mash, etc. Stir gently. Attach airlock/bung. Clears wine, etc. brilliantly in 12-48 hours. May not clear pectin haze or products made with hard water.

    Contains: Sterile Water, Kieselsol, Chitosan (Shellfish Derivative)

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