Ok, searched some more found what I was after.
Gelatin Finings (dried form)
100% animal-derived gelatin
Positively charged fining agent for wine and beer. The most powerful of the organic finings, gelatin will also remove excess tannins (polyphenolics) and colouring particles (melanoidins) from wine. Use 1.5 g per 23 litres of beer, 3 g per 23 litres of wine. Pour 125 ml of boiling water over gelatin powder, stirring to dissolve. Stir thoroughly into wine. 5 ml (one teaspoon) = approximately 3 g.
Using more than the recommended amount will remove too much of the colour and flavour compounds from wine and some of the body from beer.
Store cool and dry
Now, I do bottle condition and there seems to be a debate on how much yeast this will take out of suspention. Anyone here have a problem with carbonation using gelatin?