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Gelatin is a collagen that is used to clarify beer or wine. It is used after fermentation, either in the primary, secondary, bottling bucket or in the keg, and is especially useful in settling out yeast mass. Use at a rate of 1/2 tsp per 5 gallons of beer or 1 tsp per 6 gallons of wine. Soak in cold water (about 1 cup) for 1 hour, then add boiling water to dissolve.

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