Why in fact I do know what Sparkalloid is, and have actually use it to fine
wine. Here is one "internet reference" and I personally recommend it as I
have use it to fine hundreds of gallons of White Wine. HTH

John Dixon

Sparkolloid (proteins / metal ions)

AKA: Celite. Calcined diatomaceous earth. Kieselguhr. Siliceous rock.

Composition: Crystalline Silica, quartz aluminasilicate, cristobalite. It
contains colloidal compounds which make it gel, and the silica is derived
from the preserved skeletons of marine animals found in dry seabeds.
Complex of various polysaccharides and diatomaceous earth. The diatom is a
microscopic organism in colonial algae that has a silicified skeleton.

Methodology: attracts negatively charged particles and removes the surface
charges which allow agglomeration of the colloidal particles then settling
due to gravity.

Effects: Clarifies a broad pectrum of hazes. Good at removing hazes left
from using other fining agents and in removing cations such as copper.
Little effect on flavour or colour. Most wines are easier to filter. Noted
for working when other fining agents have failed. Also provides a compact
sediment bed, pressing down other fining agents and increasing yield. Used
as a coating medium for filter pads, to decrease porosity.

Uses: Positively charged fining agent for beer and wine. To use, stir 25 g
of Sparkolloid into 1 litre of briskly boiling water. (Use 40ml of water per
gram of Sparkalloid.) Boil for three minutes, stirring well to completely
dissolve. All of the translucent globules must be dissolved and the mixture
should be smooth and creamy. Use 12.5 ml of the prepared solution for every
litre of wine (about 300 ml for 23 litres). This equates to a dry solids
basis of 0.13 to 0.4 grams / Litre. Stir thoroughly into wine, leave for 2
weeks, then rack off sediment. Store remaining solution in tightly sealed
bottle. Will keep for 6 months or more. 5 ml (one teaspoon) = approximately
1.2 g. The solution is best added to the wine while hot.

Optimum Temperatu 10-25oC. Does better in the lower end of the range.

Contra-indications: Preparation for use is not straight forward. Should be
filtered after use. In the U.S. the wine must be filtered to be sold as
commercial wines after use of Sparkalloid. Cold mix Sparkalloid is not as
effect as the hot mixed version. Do not use in conjunction with gelatin.

"Negodki" > wrote in message
...
> "J Dixon" > wrote:
>
> > Have you tried Sparkalloid? If not I would give it a trial in a
> sample
> > bottle. I have found that it is an excellent fining agent that is fairly
> > benign. HTH
>
> Do you know what is in Sparkalloid? I'm very hesitant to use
"proprietary"
> products with "secret" ingredients. They may work fine (pun not intended),
> but I don't want (e.g.) clam shells and possum guts in my wine, even if I
> can't taste it. At least I know what's in bentonite, egg whites, tea, and
> oak.
>
>