I LOVE SPARKLOID!
Really though one time I added it to my 2 week old apfelwine and it was clear and ready to go after 2 more weeks. Not saying it improves the taste but it does clear it
Just make sure you leave it undisturbed for at least a week or better yet the 2 weeks that is recommended cause sh!t just keeps falling out of the suspension.
My favorite is when you catch it at the right time and you can see how much clearer the top is compared to the bottom half.
edit:I still use pectic enzyme in the begining if it is a type of wine that needs it