Fining Agent. Mainly for red wine.
Gelatin is a positively charged protein that will help reduce cloudiness in your wine. Gelatin also has an overall tannin polishing effect by removing some harsh tannins while preserving the phenolic compounds responsible for structure.
Add .2 to .35 grams per gallon. Mix with warm water then gradually and thoroughly mix into wine during a transfer. Maintain gelatin solution in a range of 90 to 105 degrees F while mixing into wine (best to use an insulated container to help maintain temp).
200 Bloom settles in 5-7 days.