6 November 2007
[Epi 16] TintoTV - Clarifying showdown part 2: Super Kleer K.C.
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First, we are VERY SORRY for such a delay in posting a new episode; in the midst of working with Viddler to fix some of the past videos and recently being very busy, we unfortunately let the show slip some. We will be sure to try and communicate better next time. But, we’re back now and ready to rock! All of the wines are doing fabulously!
We present in this Tinto TV episode the second part of our clarifying challenge – how to add the agent Super Kleer K.C. to our homemade wine. We originally planned to apply it only to our strawberry wine, but at last minute we thought the Welch’s batch could also use it. Here’s the quick blurb about Super-Kleer K.C.:
This superior Euro-fining is the new standard in wine finings. 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 promoted in certain brands of wine kits over the past few years and are now available to every wine kit maker. One 2.26 oz package is sufficient to clear a 5 or 6 gallon batch of beer or wine in two days.
Since we weren’t clarifying 5 or 6 gallons, we only used a small fraction of the Super-Kleer K.C. for our two single-gallon batches. The instructions were very simple, especially when compared to Sparkolloid. The instructions state 1) add kieselsol (clearly delineated as packet D1) and to stir gently. 2) Then, after waiting 1 hour, the instructions state to dissolve the chitosan (clearly labeled packet D2) in 1 fluid ounce of warm water and to add it to our wine. As you’ve seen in the video, we sort of “eye-balled” the amounts for our 1-gallon batches. We’ll soon update this post with some additional pictures of the clarifying progress.
I think Super-Kleer should be available in most places, but in case you need to place to start looking, this is where we purchased ours for your convenience: http://www.finevinewines.com/ProdDetA.asp?PartNumber=6383
Additionally, patience is paying off with the wines. Tasting the strawberry wine again shows how it is rounding off even better. Tasting the oaked version of the Welch’s wine was also very eye-opening. While very strong to be left alone, it was great to see how the French medium-toast oak imparts its fresh and cool flavor. I am hoping that we’ll be able to bottle the blackberry, strawberry, and Welch’s batch very soon!
So, the verdict in our home winemaking challenge??? Well, in terms of preparation, I definitely think Super-Kleer is clearly the winner as it is vastly easier; however, the jury is still out with regard to it’s clarifying potential. Sparkolloid did do a great job with the blackberry and I’m also seeing the Super-Kleer effect a lot with the Welch’s batch. The strawberry wine is a little behind here, but it could just be a matter of hours before it shines. We’ll be sure to show you well all the results, especially right before bottling.
Thanks everyone for continuing to visit here (or if you’re new, WELCOME)! Please leave your comments below with any tips, tricks, experiences, etc… for us! Cheers!
-Stephany and Nico
I’ve checked every day and just knew that any day you’ll would be back. Enjoyed it. Already I prefer the sparkolloid because it seemed easier to get an exact portion to add. The strawberry wine looked great so I doubt if I would ever even try the Super-Kleer. Thanks for pressing down on the rubber part of the airlock. That way you are less likely to damage the fragile plastic. Good to see you two at it again. You show rescued me from YouTube for a while and it was a refreshing break.
— Harry Hebert Nov 6 #
By far, the best show yet! Whatever!!! The blooper was funny too; for a moment I wasn’t sure if it was Nico or George Lopez speaks, “Save me some!” Both wines are looking great and I only hope you guys have a little more free time to work on the next episode. Btw, what was up with the high-pitch background noice? Awesome show!
— Juan Carlos Nov 7 #
Perfect timing for this episode. I have a batch of Niagara that is bulk aging right now and it looks a little hazy. I have some Bentonite that I was going to try but I may go ahead and get the Super-Kleer and try that instead of having to go through the trouble of dissolving the Bentonite. FYI, there has been some discussion on the FineVineWines forum about Chitosan and shellfish allergies and they say that people with allergies will not be affected by using Chitosan as all of the proteins that cause the allergies have been removed during processing. Anyway, can’t wait to see the results and looking forward to the next episode.
— Adam Nov 11 #
Hey you two,
It’s been awhile since I’ve checked your stuff out. Superkleer is shellfish, eh. I assumed just chemicals but then again I didn’t get past the ingredients.
I tried some Gelatin, it worked but noticed there was still enough yeast left over to re-start fermentation and I ended up with a wall ful of wine when a bottle ‘sploded (Well OK the plastic cork popped out.)
I recently decided to fork out the 100 some odd bucks for a pump filter. ‘oly chit mang, I wish I had taken before and after pictures. The difference is astounding. I still have a batch of cranberry Mead I’m working on, so I will take some pics then.
I also took some of my wine and made it sparkling with these little sugar balls I picked up at the grocery store wine section.
Cheers,
Heinz
http://fermentedfruits.blogspot.com/
— Heinz Nov 11 #
Hello my friends, my name is as above but you can call me Tony. I am a hobbyist wine maker. Yes,I have used bentonite and saw the results quite good and for a second racking I used Kleer. Yet to see the results in two days. I am sure it would be as promising as you said. Tony ( Indonesia )
— Soendoro widjaja Nov 20 #