How long does it take for Sparkolloid to clear?

[ErickJ]

I added it on the 14th and I checked the wine today, the wine was still pretty cloudy.

I'm making skeeter pee. I used pectic enzyme.

How long does it take for it to clear?

 

[pumpkinman2012]

I use sparkolloid on all of my white wine, ciders and berry wine, it usually starts to work within 2-3 days and is crystal clear in 4-5 days.

 

[ErickJ]

I use sparkolloid on all of my white wine, ciders and berry wine, it usually starts to work within 2-3 days and is crystal clear in 4-5 days.

Maybe I messed up. Should I do it again? I boiled for 5 minutes then dumped it into the carboy and closed the lid.

 

[pumpkinman2012]

Even though the directions tell us to boil for several minutes, as soon as it comes to a boil, I add it to the carboy. Did you stir it into the wine?
It's been 10 days with no visible change in the wine, adding another dose won't harm your wine, but a few questions first:

Have you had the sparkolloid for a long time? I've had my sparkolloid for 2 years and it still works fine.
If purchased from a local home brew shop - did the package look fresh, not a lot of dust on the bag and so on?
How is it stored?
Was your wine aged? If not it could still be naturally degassing, I've read where this could affect fining.

 

[Mismost]

I normally get amazingly fast results from Sparkolloid, like next day clear... but I only use it in wines that have been sitting for months and still have not cleared....BUT, they have no CO2, as pumpkinman said above that CO2 can keep things suspended and floating around making harder to clear.

If it is pretty new, you might just walk away and let it sit...time and gravity are your allies here. FWIW...EVERY batch of wine I have had a problem with was created by me trying to rush things and each problem was solved by adding more time to the process. Sometimes you get there faster when you quit peddling and just coast downhill!

 

[pumpkinman2012]

I normally get amazingly fast results from Sparkolloid, like next day clear... but I only use it in wines that have been sitting for months and still have not cleared....BUT, they have no CO2, as pumpkinman said above that CO2 can keep things suspended and floating around making harder to clear.

If it is pretty new, you might just walk away and let it sit...time and gravity are your allies here. FWIW...EVERY batch of wine I have had a problem with was created by me trying to rush things and each problem was solved by adding more time to the process. Sometimes you get there faster when you quit peddling and just coast downhill!

Very well said, I agree 100%.