Fining Agents

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)