But what would happen if I did? Doesany one know? ( and no more patience answers, that's not my question)
After a bit of research I found
this on Northern Brewerw page:
Product Description:
An excellent all-purpose fining for beer or wine. Clears 12-48 hours after adding to the secondary fermenter. Contains kieselsol and chitosan. This product is derived from shellfish.
So assuming this is or similar to the product your intending on using if found the following descriptions of the ingredients of said product:
Kieselsol
Silicon dioxide. Silica.
Fining agent for beer or wine.Should be used in conjunction with gelatin. Add 2.2 ml per litre of wine or beer (about 50 ml per 23 litre batch). Use a syringe for accurate measurement. Stir thoroughly. Wait two weeks and rack off sediment.
Store at room temperature. Do not freeze or refrigerate. Seal tightly when not in use.
Chitosan (positive charge): As the name implies, it is composed of chitin, which is the structural element of the exoskeletons of crustaceans, such as crabs, shrimp and other shell fish. Chitosan is especially popular in clearing white wines, since it does not require the aid of tannins to clear, as do some fining agents like gelatine. When used with negatively-charged Kieselsol it is an effective remover of most suspended proteins and solids.
Chitosan and Kieselsol are often sold as a set, in sealed liquid envelopes as fining A (negatively charged Kieselsol) which is added to the wine first, and then fining B (positively charged chitosan) added about a day afterwards. Chitosan has a reputation for being fairly gentle on the character of finished wine.
You can be the judge, but what I get out of this is the product it looks like it will attaches to the particles and they will drop out of your cider, including the yeast. This sounds similar to how the gelatin I use for both beer and cider performs.