Clarifiers

Whirlfloc® T kettle coagulant and fining agent is a purified, high molecular weight carrageenan powder extracted from Irish Moss algae, put in a convenient tablet form. It reacts with colloidal, haze promoting material in the wort to accelerate the formation of dense and compact trub during the hot and cold wort breaks. Whirlfloc binds with the trub and is removed with that material by settling or filtration before the beer is finished. It does not remain in the beer. This saves time, boosts wort recovery, and results in a brighter wort. Improved wort clarity with Whirlfloc T leads to cleaner fermentation and easier filtration afterward. Recommended Usage: For 5 gallons, add 0.2-0.4 tablets to the boiling kettle, 10 minutes before the end of boiling. Occasionally as much as a 1 full tablet is required, especially in low-pH brews.Tablets do not need to be hydrated and should dissolve rapidly. If problems occur, the tablet may be crushed prior to use.

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Irish Moss is a seaweed derived fining agent used by many brewers to help prevent chill haze and to make a clear beer without the need for a filter.  It is added directly to the boil kettle at a rate of 1 teaspoon per 5 gallons.

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Super-Kleer K.C. is a 2-stage fining kit sized to dose 5-6 gallons of beer or wine. Each 65 ml kit includes separate packets of liquid Kieselsol and liquid Chitosan finings. The combination of fining agents accelerates the sedimentation of yeast and other particulates, leaving the beverage brilliantly clear in 12-48 hours. Super-Kleer K.C. may not clear pectin hazes or cloudiness caused by hard water.The Chitosan in Super-Kleer K.C. is a shellfish derivative.

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Bentonite is a negative charged, clay-like mineral that removes positively charged particles. It works best when the wine is at warmer temperature so it is suggested clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stronger at lower pH levels.  It is usually added prior to fermentation, sometimes during secondary.   When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a couple of reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 making it more effective in a shorter time period.Generic low level fining for five gallons: blend 1/2 tsp (approximately 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/LFor a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.

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CellarScience® SilaFine - Beer Fining Agent SilaFine is an easy-to-use, vegan friendly fining agent that quickly creates crystal clear beer by removing yeast and haze-forming particles. SilaFine is a unique, negatively charged silica sol fining agent that binds with and positively charged haze active proteins and polyphenols as well as yeast cells. SilaFine does not target foam active head forming proteins, leaving beer foam in glass unaffected. Use:Add 10ml or 1 tbsp per 5 gallons of finished beer. Gently rouse the beer to fully disperse the clarifier. Most effective on beer that has been chilled below 39°F. If the beer has not cleared after 24 hours, a second dose can be added. SilaFine should be stored cool, but do not freeze. Whirlpool: SilaFine can also be used in the whirlpool at a rate of 0.5-1ml per gallon to achieve a quicker and more compact sedimentation in the kettle.   Additional Notes: SilaFine is based on a special selection of commercial grade amorphous silicon dioxide, also known as silica sol, at a concentration of 30%. Silica sol is known by a few names in brewing including colloidal silica, acidified silicates, silicon dioxide, and silicic acid. Unlike some other silica sols, SilaFine is not treated with aluminum oxide. SilaFine is a pure mineral and complies with Reinheitsgebot German beer purity law. Do not freeze. Store in a cool, dry place away from direct sunlight and heat.   The recommended shelf life is 12 months from the date the package is opened.   Allergen Free GMO Free

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10 ml Single Dose for 5-7 Gallons Clarity-Ferm will prevent the precipitation of complexed polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides in the region where such hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters are affected. In addition to eliminating chill haze, Clarity-Ferm significantly reduces the gluten content in beers made with barley and wheat. A Clarity-Ferm treated beer made from barley or wheat usually tests below 20 ppm of gluten, the current international standard for gluten free.

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Sparkolloid powder is a fining agent containing diatomaceous earth and alginate polysaccharide..  It is formulated to clarify wine without impacting aroma, body, or flavor.  It can be used after bentonite or carbon fining to help compact lees.  It can also be helpful in removing haze left by other fining agents. Directions: Dissolve 1 tbsp of powder in 1 cup (8 fl oz) of boiling water for 5 minutes. Add mixture to 6 US gallons of wine. Stir gently. Wait 1 week to rack and bottle. Product of Canada.

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Kieselsol (30%) Wine Finings is a negatively charged fning and useful in removing proteins and some metallic compounds. 1 liter (33.8 fl.oz) Directions: Gently stir into wine, beer or alco-base at the rate of 30-50mL/HL (0.3-0.5 U.S.Gal/1000U.S.Gal). For best results use in conjunction with LiquorQuik® Chitosan (D2) or liquid gelatin. Allow 12-48 hours to clear. Bench trials are recommended. Contains: Water, 30% Silica solution

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Wine and beer clarifier. Directions: Gently stir 2 fluid ounces into 6 gallons of finished wine or beer.  Allow 2-3 days to clear. For maximum brilliancy, wine should be filtered before bottling. Contents: Distilled water, Sulphur dioxide, tartaric acid, isinglass. 2 fluid once bottle (59ml) Product of Canada

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Gelatin Finings are used at the end of fermentation to clear up wine or beer before bottling or kegging. Use in combination with other clarifiers or fining agents added earlier in the brewing process, such as Irish Moss or Whirlfloc Tablets. Use 1/2 teaspoon per 5 gallons for beer and 1 teaspoon per 6 gallons for wine.

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Clearzyme by CellarScience is an enzymatic solution to create clear beer by breaking down haze causing proteins so they cannot later bind with tannins. Because it specifically targets only haze active proteins, it has no effect on flavor, aroma or head retention. Use:Add 1/4 tsp per 5 gallons at the start of fermentation. Works best at a temperature range between 50-68°F and pH of 4-6. Additional Notes:Clearzyme is a protease, or proteolytic, enzyme that partially or totally hydrolyzes peptide bonds in protein. The resulting protein fractions are then too small to bond with the polyphenols in hops. One of the huge benefits of Clearzyme is that it removes the need to cold crash, saving time and energy. Clearzyme also breaks down the Gluten protein that causes allergic reactions. Beers made with barley and wheat that have had Clearzyme added typically show gluten levels below 20ppm. Store at temperatures under 70°F. Immediately recap bottle after each use. The recommended shelf life is 12 months from the date the package is opened.

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A positively charged fining agent based on fungal chitosan (derived from Aspergillus Niger) for use as fining aid in clarification of fermented alcoholic beverages, to remove excess tannins, dead yeast cells, and flocculate precipitate. TECHNICAL SPECS: APPEARANCE: COLORLESS TO PALE YELLOW DENSITY: 1.0G/ML PH: 2.6 (+/-0.2) LEAD: LESS THAN 10 PPM ARSENIC: LESS THAN 1 PPM SO2: LESS THAN 500 PPM GENERAL INFORMATION: INGREDIENTS: WATER, MALIC ACID, CHITOSAN (FUNGAL DERIVED), SODIUM METABISUPHITE ALLERGENS: CONTAINS SULPHITES INSTRUCTIONS FOR USE: For best results, use in conjunction with kieselsol. Add kieselsol first and wait one hour before adding chitosan. Shake before using. Gently stir approximately 0.8 fl. oz. of chitosan into 6 US gallons of beer or wine. Allow 12-48 hours to clear. Bench trials are recommended before fining large tanks.

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