Charcoal

Treatment with activated charcoal is used in: -discoloring of grape juice and white wines which are colored in yellow-brown or colored due to incorrect mixing with black grapes, or due to the use of containers in which red wine was stored or production of white wine from red grapes. -deodorizing of spirits due to overbrowning and others.
- deodorizing of wines from outer smells (mold, hydrogen sulphide, yeast, paper, etc.)
- eliminating of odors caused by spoiled or moldy grapes as well as odors generated during the wine production (taste or smell of wood, mold, staleness, etc.); 

Approximate doses: - 1-5 gr. / l. for corrective discoloration of grape juice and white wines. -- 8-20 gr. / l. for discoloration of wines used as material for vermouth. - 1-5 gr. / l. for deodorizing of spirits.

Directions for use: Mix the required dose into the wine or brandy and stir every few days for 10-15 min. After achieving the required result it is filtered with a filter paper.

Storage: in a dry place.

Durability: 3 years from the date of manufacture if properly stored.