Derived from the swim bladder of American and Russian Sturgeon, Isinglass is added during secondary fermentation, precipitating lipids, degraded yeast cells, haze creating proteins and tannins for increased clarity in beers, ciders, meads and wines. Isinglass clarifies gently without stripping body or flavor from beverages, producing a thin layer of sediment at the bottom of fermentors
Keep Isinglass refrigerated prior to use. 45 ml satchet is sufficient to clear 5-6 gallons.
For clarifying beer, bring the beer to a temperature of 60 F or below for best results. Hold temperature steady during clarification process. Isinglass is typically and gently mixed into finished beer 2 – 3 weeks before packaging.
For wine, mead or cider, simply pour the liquid solution into the fermentor and gently mix into solution with a racking cane or mix stir. For best results, add Isinglass while stabilizing with Potassium Sorbate. Following a 2 – 3 week period, the beverage should be clear and ready for packaging.