Isinglass is fish gut based afaik.

Isinglass mead. Isinglass is rich in collagen which binds to yeast cells in solution. Instructions for 1 gallon were just - mix half a packet with half a cup of must and wait 15 minutes mix thoroughly and add. Isinglass is a positively charged fining agent- it will work to remove negatively charged particles like tannin phenolics anthocyanins yeast and bacteria.

Isinglass is an extract from the swim bladders of sturgeon. Now take a 12 teaspoon of yeast nutrient and a 12 teaspoon of yeast energizer and place it in the carboy. Some musts ferment very quickly the cysers I have done finished their.

It is most effective in clarifying white. Let it sit for about 15 minutes or so. My understanding of Isinglass is that it is used not as a flavoring but instead is used to remove cloudiness from wine and beer.

It is a form of collagen used mainly for the clarification or fining of beer. When fining agents are added mead should become more limpid and all the stuff in suspension should become part of the lees sediments. This could be something like isinglass or Kitosol 40 kieselsol and chitosan.

So because I had it I used some powdered isinglass never used it before and from the moment I added it I knew I had not mixed it right. However mead is a bit different as it is added before bottling after sufficient time has taken place. Rack a few weeks later to remove the lees and then again if necessary.

Polyclar liquid Polyclar is used by adding the prescribed amount usually 2 oz per 5 gallons to the mead. So one adds positively charged particles Sparkolloïd gelatin isinglass. After primary fermentation has finished the must will need to be racked off the gross lees gross in this case meaning large although it can be the other meaning of gross as well.