Special kieselsol to improve the clarification of proteins in beer wort (the so called hot-trub). Dosage: 3-5 ml/10 litres. To be added at the end of the boiling process. Can also be used as a clarifier in young beers. Storage frost-free!
Helps clarify cloudy wine. Use before fermentation begins. Usage: 1 teaspoon for 5 liters of wine. Stir in half a glass of boiled water and allow to stand for 15-30 minutes.
Store in a cool, dry place.