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CLARIFIERS & STABILIZERS

Catalog No.... Item...................... Price ...Shp.Wt.

  • 23-700 Sparkolloid
    A. 1 oz.......................... .99 .....4 oz
    B. 8 oz......................... 4.95 ....10 oz
  • 23-710 Bentonite, 1 lb............... 1.50 ...1 lb 4 oz
  • 23-715 Isinglass Finings, 4oz........ 1.99 .....8 oz
  • 23-720 Poly Clar, 1 oz............... 2.50 .....4 oz
  • 23-730 Calcium Carbonate (for acid reduction)
    A. 1 oz.......................... .69 .....2 oz
    B. 8 oz......................... 2.95 ....10 oz
  • 23-740 Potassium Carbonate (for acid reduction)
    A. 1 oz......................... 1.50 .....2 oz
    B. 8 oz......................... 5.95 ....10 oz
  • 23-750 Ascorbic Acid, 1 oz........... 1.79 .....2 oz
  • 23-760 Sorbistat K
    A. Treats 10 gals................ .75 .....2 oz
    B. Treats 50 gals............... 2.95 .....6 oz
  • 23-770 Wine Conditioner, 32 oz....... 4.95 .....5 lb
  • 23-510 Pectic Enzyme
    A. Treats 10 gals................ .75 .....2 oz
    B. Treats 50 gals............... 2.49 .....7 oz
    C. Treats 130 gls............... 5.00 .....9 oz

PRODUCT DESCRIPTIONS


Sparkolloid:

1 tsp. per gallon clarifies naturally by removing protein haze. Complete instructions included.

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Bentonite:

All-purpose fining agent widely used in the wine industry. Best used for protein removal in white wines. Useful for large batches. 1/2 to 1 tsp. per gallon.

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Isinglass Finings:

Natural clarifier for hard-to-clear wines or beers.

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Poly Clar:

Easy to use, fast-acting clarifier. Prevents browning and/or pinking in white wines. Effective in preventing chill haze in beer or wine.

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Calcium Carbonate:

Precipitated Chalk--reduces acid in high acid wines. Simultaneous addition of bentonite is recommended to compact sediment.

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Potassium Carbonate:

Reduces acid in high acid wines with less chalk taste.

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Sorbistat K:

Potassium Sorbate. 1/2 tsp. per gallon prevents refermentation of sweetened wines. WILL NOT stop active fermentation. Add to wine before sweetening with sugar.

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Pectic Enzyme:

1/2 tsp. per gallon aids pressability and juice extractio of most fruit. Also aids clarification.

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