StillSmart

The clearing agent known as Sparkolloid is actually Diatomacaeous Earth.

I just found this....

http://www.amazon.co.uk/Diaguard%C2%AE- ... escription

Food Grade Diatomaceous Earth @ 12.50 for 2kg

This has got to be worth a try

AM

Worth a try but I think that Sparkolloid is more than just raw Diatomacaeous Earth. Some links:
http://www.makewine.com/winemaking/finishing/fining/#7
http://brewersconnection.com/popup/Cata ... lloid.html

Chuck

Sorry Chuck I missed your post on this

You're right, of course, it was just a silly idea that it might be possible to make a faux Sparkolloid-like fining additive by using the Diatomacaeous Earth and something like gelatine or dried albumen.

Brain Fart

AM

Any advantage to using a clearing agent over using time to do a natural clear?

Maybe saving space?

Saving time for me. And some batches seem reluctant to clear on their own, at least in the time that I am willing to wait. Even with clearing agents, some don't clear and I run them cloudy.

I ran across this interesting list:
http://www.101winemaking.com/fining.htm

Chuck

Thanks for the link Chuck.
Interesting read, and to maybe find a use for all the frozen egg whites residing in my freezer -all other albumen finings recipes I found were lengthy and complicated,it might state that it is only used on red wine,I think I'm gonna give it a go on a sugar wash....

@ John51,freeing up space is a big consideration for me!

Robert.

Sparkolloid is the only clearing agent I have ever found that actually works everytime.

The description of this product,in the link posted by Chuck, is very misleading in it's description of Sparkolloid, it's preparation and use. (Not Chuck's fault)

Correct dosage is 1tsp per gallon, mixed in 2 cups of boiling water and simmered until all the powder is dissolved and the liquid has a milky colour. The liquid should NOT be put in a blender, or mixed with wine/wash nor allowed to cool before being added to the wash.

With Sparkolloid, 99% of standard distillers ferments will be clear in 24 hours and even those with difficult haze will be cleared in 48hours - I've never seen it fail

Plus, Sparkolloid is hugely cheaper, wash for wash, than any other clearing agent.

I buy it in from Brewhaus in Texas where Rick and the gang are very friendly and helpful. I live in Ireland and it's definitely worth my while to import this product. A 4oz pack costs $2.95 and will clear 13 X 25lt washes - you do the math! Even with shipping cost it's absolutely worth every penny.

This definitely gets my "Product of the Year" stamp.

AM

My quirk is that I don't mind having extra fermenters so the wash clears by itself but not the storing of heads for a later run.

Would the winemaking practice of racking speed up the clearing any?

As a routine I always rack my washes once fermentation has ended, mainly because I often re-use my yeast cake and the use of finings make that impossible.

Also, degassing is essential to clearing a wash. If this is done without racking the process of clearing will take much longer

AM

+1 On the practise of racking,I do it every time for the purpose of cleaner wash and de-gassing.
Robert.

On Thursday afternoon I racked off two 25lt washes and dropped a dose of hot Sparkolloid into each. I need to get these stripped quickly as I've two more just about finished and will need attention soon.

After 26 hours they look like this...



...now that's what I call a cleared wash even though the ambient temp in the workshop has been 20oC this past week

AM