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?

Coffee filters are fine for vinegar but not a good idea on wine.

Throw out the directions, not the sparkolloid. If you have a balance
to weight things, use about 0.5 g to 1.5 g per gallon; if not use 1
teaspoon per gallon, add that to 2 ounces of water per teaspoon
sparkolloid.

You heat the sparkolloid up; simmer the water first and add the
sparkolloid and stir until it's disssolved. Add it to the wine while
still hot.

There is a cold mix sparkolloid but I don't use it.

It's very effective but more is not better, use the least you can.
Some do trials of small amounts but for gallon batches just try a
teaspoon and see if you like how it turns out.

Joe

Frank wrote:
> 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?

Depending whether you made wine from grapes, Juice, or fruit. Seems like was
to quick to bottle. If from kits then you didn't follow directions.
When I make wine I ferment then transfer a few times to clear. I then bulk
age for months. I do fruit wine which I pick. This wine I bulk age for at
least 9 MONTHS before bottle then I wait another 3 months before I drink.
Wine juice will go a little faster.
I usually add something like Sparlalloid then wait a month for it to settle
before I bottle.
I been doing this for years. I usually make "over" 100 Gallons ea year.
Hope this helps
Tom

--

Home of the
MOON RIVER BREWERY
&
DELANCO VINEYARDS


"Frank" > wrote in message
oups.com...
> 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?
>