Sparkolloid Fining - 1 lb.

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$ 16.30 *

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FN05

Hot Mix Sparkolloid NF®

FN05 - 1 lb

Recommended for use in the following applications

All wines, for clarity.

When to Use

Post-fermentation up to 3 weeks before bottling.

Preparation & Use Instructions

Mix the powder with about 1/4 to 1/2 cup of water per gram of Sparkolloid and heat it on the stove in a saucepan. Simmer gently for 15-20 minutes. Add the hot mixture into the wine. Stir gently, but thoroughly. Let stand three to four weeks and carefully rack away from the sediments of the Sparkolloid and the lees. It's a very fluffy sediment, so be prepared to lose and replace some wine during racking and topping.

Rate of Use

1 - 1.5 grams per gallon of wine.

Molecular Charge and Molecular Targets

Positively charged. It is a proprietary blend including diatomaceous earth. It neutralizes the repelling charge of particulate matter allowing aggregation and formation of compact lees. It does not remove desirable color constituents.

How to Use

Click to compare fining agents and choose one most appropriate to your application.

Warranty

100% SATISFACTION GUARANTEE.

We are not happy unless you are. To ensure your satisfaction, we offer our guarantee backed by our promise of a full store-credit refund on any unsatisfactory product or delivery---no need to ship anything back. Simply email us at info@thebeveragepeople.com if the need to claim this guarantee should arise.

Pickup Locations Available for This Item

The Beverage People Warehouse, Santa Rosa.

Fulfillment occurs Tues-Fri, 10AM-5:30PM, and Sat, 10AM-3PM. We aim to fulfill orders in 2 hours or less, whenever possible.

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Shipping Details

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Returns

How to Return Goods for Refund

All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.

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