DetailsSparkolloid is by far, our most popular and effective wine clarifier. Mix one tablespoon of sparkalloid into 1 cup of boiling water. Boil for 15 minutes, stirring occasionally. While solution is still warm, mix into 6 gallons of wine and stir gently. For best results, wait at least a month before bottling. Size: 1 Lb.
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Gravity Level Medium
5.0 / 5.020 ReviewsIt does workIt clears my wine, and without stripping any flavor. Make sure to follow the directions about the water temperature.February 14, 2013It worksThis is the clarifier I use more than any other. Some may be put off by having to wait a month, but I age my wines so spending extra time in a carboy is irrelevant. I like that it doesn't strip flavo like some other clarifiers.March 23, 2013Great clarifier!Used to clarify my Cherry wine. Really worked great! Didn't affect the taste of the wine at all. Just make sure you follow directions by adding really hot.January 13, 2013Good productIt Helps clarify your wine without taking anything away from it. I use this for my fruit wines, I rack the wines several times as the months go pass when there's a bit of sediment on the bottom, then about a month before bottling I add this.January 19, 2013Works like a charm!I've used this product on a few of my fruit wines, and it works fantastic! Doesn't strip color or add any off flavor to the wine.January 24, 2013Clarifies wellIt does a great job clarifying my hazy wines, and it doesn't strip flavor like other products seem to do. Follow directions about the temperature and waiting time, its a month not a day or a week like it is with other clarifiers.March 16, 2013Clarifies wellI followed directions and it did an amazing job clarifying my wine. It didn't affect the taste or aroma or color in any way. Be sure to give the wine enough time to settle.April 6, 2013Clear up the BeerI use this to clear up my beer. I just transfer the fermented beer to the secondary and when i do that i dissolve one teaspoon per gallon of beer and then let it sit for about a week. When the product is done you have a really nice, clear beer.June 1, 2013Good resultsThis is better than gelatin because it doesn't strip color, flavor, or aroma from my wine. Gelatin is ok if you need to strip Tannins though. I use this mainly for fruit wines, but also others. I add it a month before bottling and keep the temperature where it needs to be.June 4, 2013Great clarityThis is yet another clarifying agent to add to your arsenal of clarifying agents. This is good for beers, especially when switching to a secondary. This clarifying agent is not boiled like Irish moss but mixed with the beer after it has fermented for a bit. It really clears up the beer and doesn't add any off flavors that I have experienced.June 6, 2013
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