Gelatin?

[andy77]

I want to clarify some of the things already said. When people describe their process they usually specify an amount of water. In this case, as is the case with priming sugar, there is no "proper" amount of water. All the water does is serve as a medium for the gelatin. Ideally you want to use as little water as you can and still completely dissolve the gelatin. I use 300ml because I have that 500ml flask. When I did this with a coffee cup and my microwave I just used a couple of ounces from our water filter. You just need enough so that the gelatin dissolves completely and doesn't stick to the vessel but not so much that you dilute the beer.

As to dosage, most people have good results with 1/2 pack of Knox gelatin per 5 gallons. I think it's effective at lower doses, but that works for Doc, me and lots of other people so why f- with it?

[Henning1966]

Ok got a question anyone used gelatin in a cider to get the yeast to drop faster. Got one that was a high gravity cider that the gravity was high enough that it has killed the beer yeast. But is not clearing very fast was thinking maybe some gelatin could speed it up.

[andy77]

I've used gelatin with apfelwien. No reason it shouldn't work.

The condition of the yeast will have no impact on the effectiveness, as far as I can tell. It works by binding to the yeast cells and creating bigger particles that drop out faster. Essentially you are artificially making the yeast more flocculant.