A month ago I fined 2003 Seyval that was clear and stable with 1 gr/gal
of 100B Gelatin to strip out some flavor I didn't care for on a 3 gallon
scale. Having never used this on a white wine that is brilliantly clear I
was surprised not to see any Precipitation. Is this normal for the Gelatin
to seemingly remain in solution? Experiences appreciated.
Thanks,
John Dixon

"J Dixon" > wrote in message
...
> A month ago I fined 2003 Seyval that was clear and stable with 1
> gr/gal
> of 100B Gelatin to strip out some flavor I didn't care for on a 3 gallon
> scale. Having never used this on a white wine that is brilliantly clear I
> was surprised not to see any Precipitation. Is this normal for the Gelatin
> to seemingly remain in solution?

That's a pretty heavy dose of gelatin! I usually don't exceed 1 pound /
1000 gallons.

You probably need to counterfine the gelatin to get it to precipitate. A
little tannin should do the trick. Kieselsohl may also work.

Tom S

Thanks Tom,
More or less this wine is turning into a learning experience as it
clearly was not ripe enough at picking time last year leaving it with a very
high T.A., and after I got that straightened out it was left with a
greenish/ pronounced alcohol taste. It will become cooking wine shortly to
free up the space. Thanks,
John Dixon
"Tom S" > wrote in message
om...
>
> "J Dixon" > wrote in message
> ...
> > A month ago I fined 2003 Seyval that was clear and stable with 1
> > gr/gal
> > of 100B Gelatin to strip out some flavor I didn't care for on a 3 gallon
> > scale. Having never used this on a white wine that is brilliantly clear
I
> > was surprised not to see any Precipitation. Is this normal for the
Gelatin
> > to seemingly remain in solution?
>
> That's a pretty heavy dose of gelatin! I usually don't exceed 1 pound /
> 1000 gallons.
>
> You probably need to counterfine the gelatin to get it to precipitate. A
> little tannin should do the trick. Kieselsohl may also work.
>
> Tom S
>
>

Thanks Tom,
More or less this wine is turning into a learning experience as it
clearly was not ripe enough at picking time last year leaving it with a very
high T.A., and after I got that straightened out it was left with a
greenish/ pronounced alcohol taste. It will become cooking wine shortly to
free up the space. Thanks,
John Dixon
"Tom S" > wrote in message
om...
>
> "J Dixon" > wrote in message
> ...
> > A month ago I fined 2003 Seyval that was clear and stable with 1
> > gr/gal
> > of 100B Gelatin to strip out some flavor I didn't care for on a 3 gallon
> > scale. Having never used this on a white wine that is brilliantly clear
I
> > was surprised not to see any Precipitation. Is this normal for the
Gelatin
> > to seemingly remain in solution?
>
> That's a pretty heavy dose of gelatin! I usually don't exceed 1 pound /
> 1000 gallons.
>
> You probably need to counterfine the gelatin to get it to precipitate. A
> little tannin should do the trick. Kieselsohl may also work.
>
> Tom S
>
>

"J Dixon" > wrote in message
...
> A month ago I fined 2003 Seyval that was clear and stable with 1
> gr/gal
> of 100B Gelatin to strip out some flavor I didn't care for on a 3 gallon
> scale. Having never used this on a white wine that is brilliantly clear I
> was surprised not to see any Precipitation. Is this normal for the Gelatin
> to seemingly remain in solution?

That's a pretty heavy dose of gelatin! I usually don't exceed 1 pound /
1000 gallons.

You probably need to counterfine the gelatin to get it to precipitate. A
little tannin should do the trick. Kieselsohl may also work.

Tom S