Gelatin

For fining wine  Excellent for reducing tannin in red wines as gelatin needs tannin present to work.  If you use it for whites you will need to add tannin.  It is usually recommend for reds and not whites due to this factor. 

Red Wines: 2 grams per 5 gallons.  Dissolve gelatin in hot water, allow to cool.  Add to wine.  Mix well.  No tannin necessary with red wines when fining with gelatin.  May use more if necessary.  Taste test

            White Wine and Beer:   First add during racking 2 grams of tannic acid per 5 gal. dissolved in small amount of water.

            After racking, add 2 grams per 5 gal. of gelatin (3/4 tsp.) which has been dissolved in hot water and cooled.  Mix well. 

            If persistent haze occurs, re-chill, rack and add 1-2 grams of tannic acid (dissolved in hot water).  Add during racking

            Rack after clearing.

            2 grams tannic = 1 ¼ tsp.

            2 grams gelatin = ¾ tsp.