Klarowin Turbo professional fining set

• Ensures very good fining effectiveness, 24
• A universal fining kit for red and white wine
• This efficient kit will allow you to fine up to 50 L of wine
• When buying a kit, you can choose the most optimal fining agent
• Contains 35 mL of silica sol and 7 g of acid-hydrolysed gelatin

Homemade wine is not always clear, which is why it may be necessary to fine it. Unfortunately, we can never be totally sure whether the opacities we deal with are cause by positively charged molecules (such a proteins), or negatively charged molecules (such as polyphenols) or other compounds of organic origin. Before applying a specific fining agent, it is worth trying it out on a small wine sample (about 1 L). This will enable selecting the right fining agent. The fining process usually takes about a week. It is also necessary to remember not to use an excess dose of fining agents. If such excess dose is used, it may cause secondary opacities or colour changes in our wine.

How to use:

After completing fermentation and decanting from above the yeast sediment, stir the wine gently in order to remove remaining gas. Add silica sol to the wine in the amount of 7 mL per 10 L of wine and mix everything thoroughly. Next, add gelatin dissolved previously in 50 mL of warm water. Gelatin dose: 1.4 g (half a teaspoon) per 10 L of wine. Mix everything thoroughly. Leave the fined wine in the temperature of 15-20°C for 24 hours. After the wine is fully fined, decant it.

NOTE:

The sol is always added to wine before the gelatin.

Ingredients:

silica sol, acid-hydrolysed gelatin

Net weight:

silica sol 35 mL; acid-hydrolysed gelatin 7 g

CAUTION!

Every country has its own legal regulations governing the manufacturing of ethyl alcohol, wine products, and spirits, introducing them onto the market, and regarding sanctions for non-compliance.