Does anyone have any advice for using Sparkalloid to filter my wines. This is my second year making wine. Last year, after my wines cleared (3 - 4 months), I'd stabalize them and allow to bulk age for another 2
- 3months. I filtered the wine (using coffee filters) and bottled. Although, the wine was clear when I bottled after a few months every bottle had brownish sediment in it. This year I invested in a better filtration system and bought Sparkalloid powder. However, reading the directions for the sparkalloid it appears that for every gallon of wine I need to add 1 tsp of powder to 2 cups of warm or boiling water then add to the wine. I can't do that. Most of my wine is aging in gallon carboys with less than an inch between the top of the wine and the air lock. Nor would I want to dilute the wine with a couple of cups of water per gallon. So, I'm thinking my two choices are to throw away the Sparkalloid (and just filter the wine) or add the powder directly to the wine and stir. What have other people done?