Did you not use pectic enzyme?
This may help as taken from... http://www.winemakermag.com/stories/techniques/article/indices/12-clarityfiltration/715-using-fining-agents-techniques
They also recommend a 3-6 month wait period after adding Sparkalloid. I do know if you had the hot mix version and did not prepare it properly it is useless. They do make a cold mix version. But if you only added 1.5tsp to your entire batch you are low, the norm is 1 tsp/gallon prepared in 2 oz water(hot mix).
Pectic enzyme powder is added at a rate of 1–2 g/hL for white wine and 2–4 g/hL for red wine by first dissolving the powder in cool water. It is recommended to add pectic enzymes following the crushing operation (for wines produced from grapes), as a preventive additive, although they can be added during the fining operation. The juice or wine should be at a minimum temperature of 80° F (27° C) for pectic enzymes to be effective.
If cloudiness persists after fining, this indicates that the wine may contain excessive pectin. To test for the presence of pectin, add 50 mL of wine to 200 mL of methanol. If heavy, whitish sediments form, the wine contains excessive pectin and should be treated again with pectic enzymes.
Filtering is recommended for wine treated with pectic enzymes to further clarify the wine.