Thank you for the correction. I haven't used Sparkalloid yet, but thought it
to be an alternative for bentonite, because Jon Iverson's book so describes
it. In fact (I just looked it up), and he says (p. 49) "Like Sparkalloid,
bentonite attracts positively-charged particles..."

Won't be the first time there's been an error in a book.


"J Dixon" > wrote in message
. net...
> Negodki,
> Just a correction- Sparkalloid is not used to remove Protein Hazes.
> Sparkalloid is positively charged and attracts negatively charged
particles.
> Bentonite conversely is negatively charged and is primarily used for the
> removal of Proteins. I often use both substances for fining together, but
> for different purposes. HTH
> John Dixon
>
>
> "Negodki" > wrote in message
> ...
> > "Clinton Tull" > wrote:
> >
> > > I have 12 gallons of pear wine and i have tasted this and it has a
> > > little after taste and i have a cloudy haze in the mix too. One
> > > person said to add bentonite and finnings to this. What is to happen
> > > and what can i do to get this wine crystal clear afterwards.
> >
> > You haven't told us how old the wine is, whether or not it is still
> > fermenting, how long it has been in the secondary, etc. Any wine will be
> > cloudy for up to a month after fermentation ends. By then it should have
> > cleared substantially. If it did not, you may wish to add something to
> help
> > it clear, or just wait for months or years until it clears naturally.
> >
> > Pears have a lot of pectin in them, and the haze may be caused by
that ---
> > especially if your recipe called for cooking the pears, or juice, or you
> > used a food processor to crush them. If there is a pectin haze, adding
100
> > ml of methanol (or denatured alcohol) to 30 ml of wine will cause
> jelly-like
> > clots or strings. If this happens, try adding a pectic enzyme.
> >
> > Tannin can help a wine clear. If you did not ferment on the skins, try
> > adding some tannin --- or strong tea. Wait a few weeks to see if that
> helps.
> >
> > Bentonite or sparkeloid can clear a protein haze. They are a bit
> complicated
> > to use, so follow the directions that come with them very carefully.
> Again,
> > wait about 10 days for results. Sometimes they are immediate, sometimes
> they
> > take time.
> >
> > No idea what "finnings" are.
> >
> > After the wine clears (by itself, or with the help of the above), you
can
> > filter it to make it "crystal clear".
> >
> >
>
>