Gelatin powder is an effective clarifier for beer and can also be used in red wines to reduce excess tannins before bottling.
Gelatin is a positively charged compound that reacts with negatively charged compounds such as tannins found in wines and juices.
This results in reduced astringency, bitterness and color.
It also reacts with negatively charged colloidal silicon dioxide, resulting in clarification.
Instructions: Use 1 tsp per 5 gallons of beer/wine. Dissolve in 1/2 pint of warm water. DO NOT BOIL. Stir into beer/wine at priming or kegging.