"LEE WEISS" > wrote in message
...
> I just fined a batch of Steuben with gelatin. The wine has gotten cloudy,
> evidently not enough tannin in the wine will make it cloudy. I assume
that
> is the problem from what I have read, if tannin is low, it should be added
> before fining with gelatin. Can I still add tannin to get the wine to
clear
> or is there something else I can try?

Hit it with Kieselsohl, about 1 ml per gallon, and stir it up good. That
might do the trick.

Kieselsohl is often used to counterfine gelatin.

Tom S