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CLARIL SP is a must and wine clarifier and stabilizer. CLARIL SP is composed of PVPP (polyvinylpolypyrrolidone), a synthetic polymer, silica, and a particularly-effective clarifying bentonite. It has multiple effects on musts and wines: - selective removal of easily-oxidized phenolic substances (catechins and leucoanthocyanidins) and partially-condensed polyphenols that cause astringency in wine; - protein stability; - removal of colloids and suspended solids with resulting reduction in turbidity. These actions result in numerous benefits to wine including longer life, lower astringency, absence of clumping and an overall improvement of organoleptic properties.
Bentonite 50%, PVPP 20%, caseinate 15%, silica 15%.
Claril SP should be used at different rates depending on the application and Bench Top Trials are recommended to find precise dosing for your situation.
White Must: Use 0.5-0.9g/L (1.9-3.4g/gal). Suspend Claril SP in 10 times its weight in non-chlorinated water, let mixture stand 3-6 hours. Add mixture to the wine and let settle for 24-48 hours at a cold temperature before racking to a new vessel.
Post Fermentation Wine: Use 0.3-0.8g/L (1.1-3.0g/gal). Suspend Claril SP in 10 times its weight in non-chlorinated water, let mixture stand for 3-6 hours. Add mixture to the wine and let settle for 10 days before racking to a new vessel.
Wines or Must Overly Rich in Tannins or Proteins: Use 1.0-1.5g/L (3.8-5.7g/gal). Suspend Claril SP in 10 times its weight in non-chlorinated water, let mixture stand for 3-6 hours. Add mixture to the wine and let settle for 1-2 days for must and 10 days for wine before racking to a new vessel.
All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.