Cider Making Products

For Use in Winemaking

• Pure silicon dioxide in aqueous solution.
• Acts as a counter-fining agent with protein fining agents.
• Solution pH: 9.0 - 9.5.

Usage: Add directly to juice/wine via Venturi tube or dosing pump. Add before gelatin or after other clarifying agents. Stir constantly during addition.

Dosage: 25-100 mL/hL (0.95-3.8 L/1,000 gal)

For Use in Cider Making

• Pure silica dioxide in solution
• Typical addition is 10-15 times the amount of gelatin addition
• Enhances clarification properties of protein fining agents

Dosage: 25-100 mL/hL (0.95-3.8 L/1,000 gal)

For Use in Winemaking

• Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density.
• Improves clarity and filterability.
• Reduces astringency and softens mouthfeel without affecting structure.
• Allergen-free alternative to egg albumin.

Recommendations: Allergen-free; clarification; reduce bitterness; reduce astringency; soften mouthfeel; aged red wines.
Usage: Dissolve in 20 times its weight of room temperature water. Stir constantly during addition.
Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

For Use in Cider Making

• Allergen-free alternative to egg albumin
• Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density
• Improves clarity and filterability
• Reduces astringency and softens mouthfeel without affecting cider structure

Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

For Use in Winemaking

• Bentonite, PVPP, potassium caseinate and silica.
• Prevents and treats oxidation, browning and pinking.
• Improves aromatic cleanliness and reduces bitterness.

Recommendations: Improve cleanliness; treat oxidation; reduce browning; reduce bitterness.
Usage: Dissolve in 10 times its weight of cold water. Allow to swell for 3-6 hours. Stir constantly during addition.
Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

For Use in Cider Making

• Bentonite, PVPP, potassium caseinate and silica
• Prevents and treats oxidation and browning in juice and cider
• Improves aromatic cleanliness and reduces bitterness

Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

• Powdered calcium bentonite sodium activated.
• Excellent clarification with good protein removal.

Usage: Dilute in 20 times its weight of cold water. Allow to swell 12-24 hours. Stir constantly during addition.

Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

• Granulated calcium bentonite sodium activated.
• Generates limited amount of compact lees.

Usage: Dilute in 10 times its weight of cold water, stirring constantly. Allow to swell 3-6 hours. Stir constantly during addition.
Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)