Gelatin finings is a clarifying agent commonly used in wine and beer production. It helps to reduce harsh flavours and odours in young red wines and is effective in clearing white wines when used in conjunction with wine tannin. The findings create a sediment disk at the bottom of the bottle, allowing the beer to be poured without disturbing the sediment. To use in wine, dissolve 1/8 teaspoon of gelatin finings per gallon of wine in hot water, then add the mixture to the wine and let it stand for five days. Siphon off the sediment before bottling. To use in beer, dissolve one teaspoon of gelatin finings for every 5 or 6 gallons of beer in hot water and stir the mixture into the beer and bottle immediately. One teaspoon is sufficient for 12 batches of beer.