Sparkolloid is a cellulose/diatomaceous earth mixture that is effective in clarifying wine. Use by slowly adding 1/2 tsp. of Sparkolloid per gallon of wine to 1-1 1/2 cups of boiling water, stirring until smooth and creamy. Next, add this mixture to the finished wine and stir. Let settle for 1 week or more, then filter or rack off from the top, leaving the sediment behind.
Yeast Energizer contains diammonium phosphate, yeast hulls, magnesium sulfate, and Vitamin B Complex to assist in the stimulation of fermentation. Recommended dose is 1/2 tsp. per gallon of wine mixed and added in during pretreatment of wine, or at time of yeast pitch.
Tartaric acid is the primary acid found in grapes. In part, tartaric acid is responsible for the vinous character of wine. This acid also lowers the pH (typically pH 3.2) of must and finished wine, to a level that spoilage bacteria cannot live, as well as acting as a preservative after fermentation. Recommended dosage is to taste, beginning with 1/2 tsp. per 5 gallons. It is a good practice to monitor additions of tartaric acid using pH test equipment such as pH strips or a pH meter.