Due to sensitivity to freezing temperature, we may not ship Kieselsol certain times of year
Kieselsol acts as a flexible fining agent for wine and juice. It can effectively remove phenolics and peptides in fruit wines and juices. Kieselsol is a uniformly dispersed liquid — no mixing required.
It is recommended for use in:
• Fining applications requiring a high degree of fining action, where water addition may be a limitation
• Beverages usually difficult to clarify by other agents
• Fruit wine clarification
Kieselsol is often used in conjunction with other fining agents, such as Chitosan. Kieselsol comes in liquid form and should be stored at room temperature. Do not freeze.
For use in Spinzall:
Most liquids products need to be pre-treated with clarifying aids in order to work in the Spinzall. If the enzyme pre-treatment (using Pectinex Ultra-SPL) is adequate, you will see a “break:” cloudy patches separated by areas of obviously clear liquid. If you see this break, you are ready to spin. Note: you may see a break in as little as five minutes. If you do not see a break, you may need to additionally treat your product with the wine fining agents Kieselsol and Chitosan. Kieselsol and Chitosan work by making the solids in your product clump together into larger particles that are easier for the Spinzall to spin out.
First add two milliliters of Kieselsol per liter of product, stir, and wait 15 minutes. Then add two milliliters of Chitosan per liter of product, stir, and wait 15 minutes. Finally add two more milliliters of Kieselsol per liter of product, stir, and wait as long as you wish. The longer you wait, the harder the product will break and the easier it will be to clarify. You can remember this recipe as “ Two-Fifteen” because all the measurements are 2 milliliters and you are always waiting 15 minutes.
Per liter of product:
- Add 2ml Pectinex Ultra-SPL and 2ml Kieselsol
- Wait 15 minutes
- Add 2ml Chitosan
- Wait 15 minutes
- Add 2ml Kieselsol
- Wait 15 minutes or longer, then spin