I bought some of this to add to my wine to aid in clearing. directions say to prepare 1 tbsp in 1 cup of boiling water to add to a 6 gallon batch. I have 1 gallon batches so what mixuture should I use since this is for 6 gallon batch?
Has anyone fermented a 5 gallon batch and just transferred to multiple 1 gallon glass secondarys for clearing/aging?