Edible leaf gelatin made of 100% pig skin.
Preparation instructions:
1. Soak the gelatin sheets in cold water for 5-10 minutes, or until they become soft.
2. Squeeze the excess water gently from the gelatin sheets and dissolve them in a small amount of hot water (not very hot cause otherwise they will lose the thickening ability, optimal temperature is between 25-35°. Stir until the gelatin is completely dissolved and there are no lumps.
3. Dilute the dissolved gelatin with more cold water to reach the desired concentration. The typical dosage for fining wine is 1-2 grams of gelatin per 10 liters of wine. This means you’ll need to add 10-20 grams of gelatin to 100 liters of wine.
4. Slowly add the gelatin solution to the wine while gently stirring. It’s important to add the gelatin slowly to prevent clumping.
5. Stir the wine thoroughly to distribute the gelatin evenly. Cover the container and let the wine sit for 24-48 hours.
6. After the settling time, rack the wine off the lees.
7. Taste the wine and adjust the fining process if necessary. If the wine is still cloudy, you may need to add more gelatin. However, be careful not to over-fine the wine.
Packaging: 500 g
