Kieselsol is used to clear haze in wine or beer caused by proteins or solids in the wine/beer.
Chitosan and Kieselsol attracts both negative and positive particles in wine or beer to clear it crystal clear.
A two part fining with superior results.
Please note Kieselsol should be used in conjunction with Chitosan for superior results.
First use KIESELSOL (0.5ml to 1.5ml per liter wine/beer). Make sure the wine is not fermenting anymore decant or syphon wine/beer into a container and discard sediment. Shake wine to ensure all CO2 gas escape. Then add the Kieselsol while gently stirring the wine just enough to distribute it throughout the wine. Let stand for 1 hour.
Then use the CHITOSAN: (1.5ml to 3ml per liter wine/beer). Dissolve the Chitosan in an equal amount of hot (but not burning) water (i.e. 30ml Chitosan and 30ml hot water for 20L wine) and gently stir into wine just enough to distribute it throughout the wine. Let stand for between 12 and 24 hours.
Lastly syphon the clear wine off without disturbing the sediment at the bottom of your fermenting vessel.
The Chitosan and Kieselsol will not clear pectin haze or cloudiness casued by using too hard water.