>> I generally use 1 tablespoon of agar powder per cup of liquid unless it's
>> particularly acidic, then I increase the agar powder by 10% or so... one
>of the
>> great things about agar is that if it doesn't set up as much as you'd
>like, you
>> can always reheat and add more.
>>
>> Be sure to soak whatever type of agar you use in the wine first for at
>least
>> 10 minutes and bring it to a full boil and let it simmer until it totally
>> dissolves...usually around 8 minutes... it can sometimes be a little
>tricky to
>> work with-- if you overcook it it won't set up properly much as if you add
>too
>> little it won't be really firm. Takes a little experimenting but it's
>worth it
>> :-).
>
>Thanks Fritz, I'm sure I can find something online as to the conversion
>between leaf gelatin and powdered stuff. But thanks again for the
>instructions, I'm sure they'll help a great deal.

Don't thank me too quickly--it was supposed to read "one teaspoon" of powder
per cup of liquid, not one tablespoon.(d'oh)

Cheers,

Fritz