A non-soluble clarifier that removes both haze causing polyphenols as well as yeast cells. Mix 2 Tablespoons (or 5 g) with one cup of sanitized warm water and gently stir into five gallons beer. Let stand for a few days and rack off.
Polyclar VT is a coarser grade of PVPP (140 micron particle size), optimized for addition to vessels, where faster settling is required. The larger particle size also facilitates settling of the stabilizer, allowing the majority of the product to be left behind with the lees at racking.
A typical contact time of between 3 to 10 days is required, although there are no adverse effects from leaving Polyclar in contact with the wine for longer periods.
Can reduce bitterness and browning in white wine. May reduce color in reds. For wine use .5 to 2.5 grams per gallon depending upon severity of problem and desired effect.
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