A naturally occurring mineral fining agent used to clear wine by binding and dropping out haze-forming proteins and other suspended particles. Ideal for use at the beginning of the winemaking process to help prevent pectic and protein haze.

Usage Instructions:

• Add 2 teaspoons of the fining agent to ½ cup of boiling (or very hot) water.

• Stir thoroughly for 1–2 minutes.

• Let the solution stand for 1 hour.

• Stir again and add to your must prior to primary fermentation.

• Let the wine sit for 7–14 days during fermentation before racking into a sanitized carboy.

Features:

• Food-grade, natural mineral product

• Helps achieve brilliant clarity in homemade wines

• Best used during initial fermentation for maximum effectiveness