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- Posted on
June 24, 2007, 2:41 pm
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Saw this on some newsgroup,
"Sparkeloid(sp?) is a fining agent that helps in the clearing of wine. In
about two weeks the wine's haze should disappear. In the recipe I am using
it said to leave the lees and add 1 campden tablet crushed and 1/2 tsp of
potassium sorbate, to stop the fermentation. Then stir the whole thing up to
degass. THEN add the sparkeloid to the mix, as to the sediment is now
stirred up and the fining agent can attach to the haze.
It just speeds things up abit instead of doing it naturally which can take
up to 6-9months. The speedy approach is commonly used in kit
Didn't say where you can get it.