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Hot-Mix Sparkolloid has a strong positive charge and neutralizes the repelling charge of particulate material allowing aggregation and formation of compact lees. It does not remove desirable color constituents. An all-purpose clarifying agent, Sparkolloid can be used at the beginning of fermentation to prevent haziness, but is normally added to a wine for 1+ months prior to bottling as a clarifying agent. Mix 1 teaspoon into a half cup of water. Heat at a slow simmer on a stove for 30 minutes, stirring often to prevent sticking or scorching. While still hot, add the mixture to the wine. Half a cup of the mixture will treat up to five-gallons of wine. After using, rack at least twice before bottling. Sparkolloid tends to form a very heavy sediment, and can cause an appreciable loss of wine.
Usage: 1 tsp per gallon
Components: Polysaccharides in diatomaceous earth