What is the fine-grained topic of the following text: Dose : 2.5 - 5 ml / 10 l.
For clarification of wines, juices Used mostly in combination with kieselsol (5 ml of kieselsol + 1 g gelatine, to be added separately) Dose: 1 - 3 g / 10 l wine, dissolve it in 5 x its amount of water while stirring continuously; Let it swell for 20 min. Only return the topic.
Instructions for using gelatine in wine and juice clarification