Gelatin Finings are a positively charged fining agent for wine and beer and are the most powerful of the organic finings.

Using more than the recommended amount will remove too much of the color and flavor compounds from wine and some of the body from the beer.

Gelatin can be used to take out phenols and tannins in red wines. Use 1 tsp. of gelatin finings per 5 gallons of wine. First, soak the gelatin in cold water for 1 hour. Then boil it to dissolve before adding to your wine. Rack your wine within 2-3 weeks. Store gelatin finings in a cool and dry location.

This fining is derived from the hooves of horses and cows, gelatin has a positive charge that will aid in attracting and settling suspended yeast.

Dissolved and prepared gelatin is added just before bottling the beer. Prepare the gelatin by adding 1 tablespoon to 1 pint of cold water and gently heat until dissolved. Do not boil the gelatin solution. Add the solution to the beer and allow 1 - 2 weeks to settle out before bottling your beer.