My wife tried this to clear some rhubarb wine. She has 2 references, one
says 1 week, one says 1 month before racking.

We've never used it before, anyone familiar with it's use and which of the
two above would be most appropriate.

Thanks
Mark

having used it exactly once, i can offer the following: after dosing our
peach wine w/ hot mix sparky, and not getting back to it for a month, our
product became crystal clear. It may have cleared in a shorter time, but we
were thrilled with the results. Unless you have a bottling deadline to meet,
I vote: give it time!


"pheasant" > wrote in message
...
> My wife tried this to clear some rhubarb wine. She has 2 references, one
> says 1 week, one says 1 month before racking.
>
> We've never used it before, anyone familiar with it's use and which of the
> two above would be most appropriate.
>
> Thanks
> Mark
>
>
>

In Jon Iverson's book, Home Winemaking, he mentions, "In most cases the wine
will appear to be totally clear in about ten days". I've used Sparkolloid
on Chardonay and Sauvignon Blanc. Its a pain to mix up and prepare but will
fine at much cooler temp than Bentonite. So I put it in just before I cold
stabilize the wine and rack off after cold stabilization is completed. If
it were me, I'd wait a month and if it hasn't cleared, consider other
strategies to clear the wine.
"pheasant" > wrote in message
...
> My wife tried this to clear some rhubarb wine. She has 2 references, one
> says 1 week, one says 1 month before racking.
>
> We've never used it before, anyone familiar with it's use and which of the
> two above would be most appropriate.
>
> Thanks
> Mark
>
>
>