My pale ale take almost a month and a half to clear. Gelatin knocked it out in 2 days.
I did learn that you don't want add the gelatin to really cold beer, add the gelatin and then start the crash cool. otherwise you'll get a thick layer of jelly at the top. If it does happen, warm it up to fermenting temps and it will dissolve and drop out, with all of the haze to boot. Beirmuncher's method works pro.
I was reading about gelatin being used in beer but was wondering if anyone had used it for ciders. I am not a fan of adding pectic enzyme. I have never used it. that is the only reason. maybe some day i will try it.
you can get gelatin at any grocery store where they sell jello just make sure it is unflavored. Unless you would like to add a bit of flavor to what ever you are making.
I am going to use it on a cider this weekend and will have some pic to post also.
I like gelatin (bone derived) because it isnt dirt (bentonite), bio-engineered (pectic enzyme), fish guts (isinglass), chemistry class (PVPP), seaweed (Irish Moss), or the same stuff that some sand papers use (Kieselsol).
Vintage Vespa, Classic Mini Cooper, and Fermentation. Thats my life.