Vina Agar-Agar, 10 g

According to the pack, agar-agar is a fining agent made from seaweed against certain hazes in fruit wines, for example rosehip or gooseberry wine. It carries a negative charge and only works if the haze particles are positively charged. With the same charge the haze gets worse, so a small trial first is worthwhile.

Stir the amount you found into a hundred times its weight of water (1 % solution), let it swell for a few hours, bring it to the boil and hold the temperature for about 5 minutes. Stir the solution, at about 90 °C, well into the wine. After a few days rack the clear wine off the sediment. Important: never stir the hot solution into a glass demijohn, it can crack from the temperature shock.

• Contents: 10 g agar-agar
• For: clearing fruit wines such as rosehip or gooseberry wine
• Dosage according to the pack: 5 to 20 g per 100 litres of wine, find the amount in a trial
• Brand: Vina, Hefereinzucht Schlag GmbH, Aalen (Germany)