Chitosan is produced from the exoskeletons (shells) of shellfish. It has a variety of uses, and its ability to remove suspended particles from a liquid makes it useful in wine making. Chitosan is added late in the process and its binding ability will cause yeast cells, fruit particles, and other "stuff" that causes a haze to drop out of the liquid.
Use LQ Chitosan in conjunction with LQ Kieselsol to help clarify your wine or beer.
Usage: 1 oz per 5 or 6 gallons. Stir thoroughly and wait about 2 weeks. Rack off sediment.