Whether you make wine from a kit or from fresh fruit, you want it to be brilliant and clear in color, right? No floaters  or sediment for me, please! Let me help you

You can clarify your wine by filtering or fining (or both). There’s a package called Super Kleer KC that includes Kieselsol and Chitosan. Chitosan and Isinglass are derived from the shells of shrimp and other shell fish. So, if you are allergic to shell fish, what are you going to be staying away from? That’s right… Chitosan and Isinglass. (cue sad aww! sound effect)

So, what are your choices? (Don’t worry, they’re all 1-2 steps)

Bentonite: It looks like some weird tiny gravel-y stuff, but it’s a type of clay that will not only clarify your wine, but also aids in reducing off-flavors and oxidation. Bentonite works pretty quickly!
How to use Bentonite in wine: Use 2 1/2 tsp, mixed well in hot water. Add to wine.

How do I add Isinglass to my wine or beer? Gently stir 1 fl. oz. (half of this bottle) into 6 US gallons of finished wine or beer. Allow 2-3 days to clear. For maximum brilliancy, wine should be filtered before bottling.

Gelatin: Not your grandma’s cherry gelatin! And with this, a little bit goes a long way, so you only need 1 teaspoon per 6 gallons.

Sparkalloid Powder: This powder grabs all the floaties and drags them down to the bottom of your fermenter.
How do I add Sparkolloid to my wine? Dissolve 1 tbsp of powder in 1 cup of boiling water for 5 minutes. Add mixture to 6 US gallons of wine. Stir gently. Wait 1 week to rack or bottle.

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