Fining Agents

Get you wine crystal clear every time with these fining agents. No matter what your haze or cloudiness is caused by, we have a solution for it.

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  • Sparkolloid



    Sparkolloid is an amazing wine clarifier made of poly-saccharides mixed with diatomaceous earth. Use 1 tsp per gallon. Boil Sparkalloid with 1 cup of water for 15 minutes and add to fermenter. Wait 1-2 weeks before racking.

    A rough approximate of weight is 1 tsp = 1.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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  • Albumex Bentonite

    Albumex Bentonite


    Granular, direct application Calcium-Bentonite preparation for clarification and protein stabilization of juices and wines with a pH lower than 3.5.

    Granulated formula dissolves instantly in cold water – no mixing, settling or waiting. Add directly to your wine!
    Unique formulation promotes settling. Lees depth is about 1/4 that of traditional bentonite, meaning less product lost to your fining!
    pH formulated for maximum efficiency.

    Applied at a rate of 1-3g/L (4-12g/gal) of wine.

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  • Bentonite



    Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. Bentonite is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.

    Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
    For a generic mid level addition: Follow above directions but use 9 grams of bentonite with 3/4 cup of water. This is fining at .5g/L.

    A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams of bentonite to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight.

    When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. The betontite is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.

    This is a Vitiben Bentonite.

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  • Canaton Bentonite

    Canaton Bentonite


    Granular, direct application Calcium-Sodium-Bentonite preparation for clarification and protein stabilization of juices and wines with a pH higher than 3.5. Applied at a rate of 1-3g/L (4-12 g/gal) of wine. Package provides a dosage of 9.5g/gal for a 60gal barrel. MoreInfo The basic idea behind a fining trial is to determine the minimum amount of the fining agent that will be effective in clearing the wine. This is generally done as a two step process: First, a strong excess (5-10x the maximum recommended dosage) is added to a small sample of the wine to see if the fining agent will even be effective against the turbidity that the wine is exhibiting. Different fining agents can attack different sources of cloudiness in a wine. Second, a range of dosages of the fining agents is added to a number of different samples of the wine. The lowest effective dosage is then used to fine the whole lot of the wine. The reason for this is twofold – fining agents are to a degree non-selective and can reduce color, flavor & aroma intensity at the same time that they’re clarifying the wine; and adding excess fining agent is more expensive. We recommend starting by adding 15g/L of Canaton to a sample of your wine. If you’d rather not devote an entire liter of wine to performing the trial then you can scale the sample size down to, for instance, 1.5g in 100mL of wine. After determining if this had any effect on your wine, you can move on to dosage trials. A range of 5 samples to see what will work is a good choice and so since the recommended dosage for Canaton is 1-3g/L, we suggest 1, 1.5, 2, 2.5 and 3g/L dosages. Again, this can be scaled down so that you don’t use a whole liter of wine per test – 0.1, 0.15, 0.2g/L etc in 100mL samples would work quite well. If you don’t have a scale capable of accurately weighing these small amounts, you can get around it with a 100mL graduated cylinder and a 5mL pipette. In the graduated cylinder, combine 1g of Canaton with 100mL of water (measure the water first so that the Canaton doesn’t account for some of the 100mL of volume in the cylinder). Now each mL of the solution in the cylinder will contain .01g of Canaton. Add 10mL (0.1g) to your first sample, 15mL (0.15g) to the next sample, etc. With this particular trial, you’ll use the whole 100mL of Canaton solution that you made (30mL + 25mL + 20mL + 15mL + 10mL = 100mL). The Canaton will take 5-10 days to be completely effective, but should show about 80% of its effect within about 2 days. Please keep this in mind when conducting your trials.

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  • Colle Perle

    Colle Perle


    Colle Perle is a hydrolyzed gelatin solution. Primary uses are clarification and the removal of bitter tannins and phenolics. Colle Perle flocculates and settles well. Desirable aromas and flavors are retained while harsh characters are removed. It is particularly useful to optimize potential of hard pressed product. In white wines it can be used in conjunction with bentonite to compact lees. Dosage – Applied at a rate of 4 ml / gal. Usage: Juice – Dilute Colle Perle 1:1 in water. Add at the beginning of cold settling and mix evenly and completely throughout the juice. When used in juice Colle Perle should be used in conjunction with bentonite or Gelocolle to improve settling. Racking should be done after 1 week. Wine in Aging – Dilute Colle Perle 1:1 in water. Stir vigorously into the wine to ensure thorough distribution. Racking should be done after 1 week. Filtration is possible 48-72 hours after fining with Colle Perle.

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  • Super-Kleer Finings (Kies..

    Super-Kleer Finings (Kies..


    Super-Kleer K.C. is a 2-part wine and beer fining kit. It contains 2 pre-mixed pouches, kieselsol and chitosan. It works by creating both strong negative strong positive charges in the wine, which allow for larger yeast clumping and faster clearing. These finings have been successfully used in wine kits, grape and fruit wines, and alcohol mashes. 65 mL (2.2 fl oz) packet.

    Directions: Add kieselsol (packet D1) to carboy (5-6 USG/19-23L) of wine, etc. Stir gently. Dissolve chitosan (packet D2) in 1 fl. oz./30mL of warm water. Add to carboy of wine, alcohol mash, etc. Stir gently. Attach airlock/bung. Clears wine, etc. brilliantly in 12-48 hours. May not clear pectin haze or products made with hard water.

    Contains: Sterile Water, Kieselsol, Chitosan (Shellfish Derivative)

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