I have been using liquid gelatin and kieselsol with great success the only thing that bothers me is that I have to store the gelatin in the fridge and it becomes a solid. Each time I want to use it I have to thaw it out in the microwave oven. What I am wondering is if the constant thawing and chilling will have a negative effect on the gelatin?
as a food service professional, i'd advise against repeated micro-ing the gelatin. You'd be better served by softening the gello in a hot water bath (similar to a double boiler.) it'll take longer- 15-20 mins as opposed to seconds (I know, 20 times as long!) we've found that the micro effect leads gelatins to 1) turn rubbery, 2) weep liquids during storage in the fridge, and 3) eventually "granulate." melting gello over a waterbath will definitely increase its longevity.
Just buy Knox's unflavored gelatin in small packages. If you don't use the whole thing just discard it. I've used gelatin a few times but once it left a gelatin haze in the wine...must have used too much. In beer making a whole packet of unflavored gelatin clears five gallons of cloudy beer up pronto. Boil some water to sterilize, let it cool a bit, pour in the gelatin, let it soften, stir and pour in your wine.
Bill Frazier Olathe, Kansas USA
Thank you for the suggestions.
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