Gelatin is a fining agent / clarifier for beer and wine. Tasteless, odorless, colorless and water soluble. 200 Bloom settles in 5 - 7 days.
Composed of high molecular weight mass proteins that carry a big positive charge.
Preparation: Mix in warm water and then add during a transfer, racking, or pump-over. The solution must be maintained at 95-104F (35-40C) when used.
Wine: Gelatin helps to reduce cloudiness by removing colloidal substances. It polishes tannins while still preserving the phenolic compounds responsible for structure (similar to fining with egg whites). Add at the rate of .2 to .35 grams per gallon.
Maximum clarification and filter-ability achieved after one week. If you will be aging the wine, a second racking one week after the first racking is recommended. Do not leave gelatins in wine more than 30 days!
For Beer: Use 1/2 tsp for five gallons of beer. Dissolve gelatin into 1/4-1/2 cup of hot water and add to beer. Wait a few days and then rack off.
A weight measurement is approximately 1 tsp = 1.2 grams.