i have used to the entire thing on a 1 gallon batch before - not sure if it was the right thing to do or not - but it worked fine.
I use sparkolloid on fruit wines with success. It's not as quick and reliable as SuperKleer, but it is in a powder form and is relatively inexpensive, so you can use what you need to match your batch size. It takes a little longer than SuperKleer and the sediment isn't as compact.
Sparkelloid is great and works well for me, providing you degass some what. I'd like to try to figure out to do sparkelloid in the microwave.
I have used it in the micro. Make sure you get the water hot 1st (6oz) and do it in a big 4 cup pyrex glass
I do not do it for 3 min thou. They are saying that to make sure you kill anything. After 2 min nothing is alive.
Then I add the hot mix to the DEGASSED carboy.
make sure you have added meta, sorbate and f-pac if used BEFORE adding clearing agents.
Glad you got it to work in the 2 bottles. Is it working yet?
I ended up pretty much doing the same; used half the package in my gallon peach and will use the other half next week with the gallon mango. I'm keeping the open package zip-locked in the fridge until then. I remembered to wait an hour in between Part-One and Part-Two, then forgot to dissolve the second part in warm water before adding, opps! ...wonder what the purpose of that was?
Wow, that's incredible!! Mine isn't anywhere near that yet... After talking with my husband (and showing him your photo), and being meticulous as he is, we appearently didn't use 1/2 the package, but only about 1/5th...
After adding we did degas using the drill attachement so hopefully it mixed well even though being thick as it was, time will tell
Did you degass it? It is either degassing or going thru MLF - did you add any sorbate and k-meta in?
I have not degassed. We added 1 campden per gallon at pressing (8/23), which should be sufficient to inhibit MLF. I fermented it dry, so I didn't add sorbate.
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