Gelatin The fillings of both are made by combining ground pork with gelatin cubes, and in the process of cooking, the gelatin melts, creating a soupy interior with a characteristic gelatinous stickiness. Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass is obtained from the swim bladders of fish. It is used as a fining agent for wine and beer. Besides hartshorn jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of gelatin. The consumption of gelatin from particular animals may be forbidden by religious rules or cultural
Trub (brewing) fermentation. It is composed mainly of heavy fats, coagulated proteins, and (when in fermenter) inactive yeast. The term has its origins in the German word "trübe" (also "trüb"), which means "cloudy", via the brewing and winemaking terms "Trubstoff" ("cloudy" + "material") and "Weintrub" ("wine" + "cloudy"). Trub (brewing) In the process of brewing beer, trub is the term used for the material, along with hop debris, left in the whirlpool or hopback after the wort has been boiled then transferred and cooled. Brewers generally prefer that the bulk of the trub be left in the whirlpool rather than stay in