Tannin

For white wines fining white wines with gelatin.

Add equal weights of tannic acid  & gelatin 

2 grams per 5 gals of each. 

Dissolve tannic acid in hot water.  Add during racking.

Follow with gelatin that has been dissolved in some warm water.  Add to wine. Mix well.  If haze occurs, chill wine and add 1-2 grams more of tannic acid.

2 gms. tannic acid = 1 1/4tsp.

2 gms. gelatin = ¾ tsp.