Sparkeloid?????????????

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 wines............"

Didn't say where you can get it. Good brewing! John

Thanks for the response.