I generally use 1 tablespoon of agar powder per cup of liquid unless it's
particularly acidic, then I increase the agar powder by 10% or so... one
of the
great things about agar is that if it doesn't set up as much as you'd
like, you
can always reheat and add more.

Be sure to soak whatever type of agar you use in the wine first for at
least
10 minutes and bring it to a full boil and let it simmer until it totally
dissolves...usually around 8 minutes... it can sometimes be a little
tricky to
work with-- if you overcook it it won't set up properly much as if you add
too
little it won't be really firm. Takes a little experimenting but it's
worth it
:-).

Thanks Fritz, I'm sure I can find something online as to the conversion
between leaf gelatin and powdered stuff. But thanks again for the
instructions, I'm sure they'll help a great deal.

Don't thank me too quickly--it was supposed to read "one teaspoon" of powder
per cup of liquid, not one tablespoon.(d'oh)

Cheers,

Fritz