WINEMAKING, BREWING SUPPLIES, GRAPES and JUICE for amateur winemakers. 
Fall Bright, The Winemakers Shoppe, 10110 Hyatt Hill, Dundee, NY 14837 
winemaking@fallbright.com 

1 hl is 100 liters is 26.42 us gallons 

Finings: LQ Kieselsol and LQ Chitosan, create both strong negative and positive charges in the wine allowing for faster and successful clearing. They are added directly to the wine in sequence followed by thorough stirring. Add Kieselsol to carboy of wine, etc. Stir gently. Instructions on the back of the LQ Kieselsol-Chitosan, Combination package indicate that you wait an hour to add the Chitosan.  

Add Kieselsol to carboy of wine, etc. Stir gently.  Wait an hour to add the Chitosan.

LQ Kieselsol  usage rate: (30-50 ml/HL or 0.3-0.5 ml/liter)
Lower limit dose of Kieselsol is 0.3 per liter or 30ml/hl 
1.14 ml per us gallon
5.7 ml per 5 us gallons
6.8 ml per 6 us gallons

Upper limit dose for Kieselsol is 50 ml/hL 
1.89 ml per us gallon
9.46 ml per 5 us gallons
11.36 ml per 6 us gallons

Dissolve Chitosan in 1 fl. oz of warm water. Add to carboy of wine etc. Stir gently. 

Lower limit dose for Chitosan is 1.5 ml per litre or 
5.7ml per us gallon or 
28.5ml per 5 us gallons or 
34.2ml per 6 us gallons.

Upper limit dose for Chitosan dosage is 2ml per litre or 
7.6 ml per us gallon or 
38 ml per 5 us gallons or 
45.6 ml per 6 us gallons.  OK?

Remember:  GO METRIC!!!!!  It's easier (big secret!!).  (Thanks to, PF!)

Attach airlock and bung. Clears wine, etc. brilliantly in 12-48 hours. May not clear pectin haze or products made with hard water. 

CAUTION: Chitosan is a shellfish derivative.  (We have read that this is not an issue, however, if you are allergic to shellfish it may warrant concern.  Marcy) 

Chitosan comes from shellfish it's actually derived from chitin, a natural polymer found in the shells of shellfish and crustaceans.

Allergic reactions come from the proteins of the shellfish organism, not from the shells.

Any residual shellfish proteins that may have been left on these shells are completely removed during the process of transforming chitin into chitosan. Plus virtually all traces of chitosan are removed from the finished wine after the chitosan drops out of the must during the clearing process by means of racking and/or filtering.

So, the origin of chitin, the process of creating chitosan and the limitation of the chitosan means that, even those with shellfish allergies, can use chitosan with confidence.

However, as with any serious allergy issue, talk to your doctor first or request a test for chitosan.

There may be concerns of processing equipment being used on the actual protein of the shellfish, such as cautions on some nut or non-nut products that are processed in plants that process peanuts, etc.