Sparkolloid

[mrchaos101]

What is Sparkolloid? I want to do a batch of skeeter pee.....said i need Sparkolloid. I searched my hbs and they dont have it.

 

[BrewinBromanite]

According to a quick internet search... A wine clarifier/fining agent.

View attachment ImageUploadedByHome Brew1432013312.318056.jpg. Didn't explore further than this.

Also appears to be at least 100 posts with that keyword here on HBT.



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[mrchaos101]

Ok. Guess i should have googeled it. Thank you. Seems my hbs doesnt carry it. Do you think i can skip it? Replace it with something else? Or is it best to search the net for a place that carries it and not mess with the recepie?

 

[HB_in_Subic]

I just depends on how fast you want this to be ready (clear).

If you aren’t in a hurry, Skeeter Pee will often fall clear without the Sparkolloid (as long as you’ve done a good job of degassing). My batches often clear in 30 to 45 days without fining.

 

[Stinky-Beaver]

If you are worried about the appearance and want it clear than I say order some up. If you can afford to wait a few months for it to eventually fall to the bottom and settle out then that can work as well. Personally doesn't matter to me. Ive drank both "cloudy" and clear wines with no real flavor differences. Just appearance.

 

[mrchaos101]

I dont mind waiting if it will save money.... BUT i dont want that nasty egg smell peps say can happen... that is my main worry.

 

[mgonbrewlab]

The smell with skeeter pee is usually due to yeast stress. This is one of those wines that needs to be started by harvesting the yeast cake from another wine and pitching that. You can start the must in a bucket, add campden and pectic enzyme, and then siphon it on top of the yeast cake from another primary.

 

[mrchaos101]

I have a grape/blackberry going now. Prob os I dont think its a goo idea to strain out the fruir and put it in the the skeeter pee.
Not sure how to get the yeast iff if this ine to use...though a hint of blackberry sounds good. Im on day 2 of my Blackberry fermintation.

 

[mgonbrewlab]

I see nothing wrong with it. If you plan to keep doing wine I would suggest spending the couple bucks on straining bags. So much easier than trying to strain your wine.

 

[jensmith]

Sparkloid, Super Kleer, benadite, pectin enzyme, and egg white are used to clear a cloudy wine. As well as the hurry up and wait method! Which one you use depends on why the wine is cloudy. For the Skeeter Pee you can use the Super Kleer if there is no Sparkloid. I prefure it anyway. I'm sure your lhbs has at least one, they are small pkgs so they can hide on a shelf. A lot of people use them. Just ask. You can also not use them with no problem. I usually skip them myself

When your current wine is ready to rack, take out the fruit and toss it. Rack off the wine. Leaving the solid sludgy part behind. This is what you use to start the Skeeter Pee. The yeast has settled to the bottom in a grey layer with more livley yeast and fruit sludge on top. If you do not want the grape blackberry flavor in your Skeeter Pee only use the grey layer on the bottom. Don't be annel about only using the grey stuff. Just take off what comes easy, some fruit sludge is fine. The flavor will be greatly diluted in the finished wine.



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