Bentonite (1 LB)
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It works best when the wine is at a warmer temperature so we suggest clearing with bentonite in the late spring or early summer.
Bentonite is also more effective at a lower pH because the positive charge on proteins is stronger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes.
Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid-level addition: Follow above directions but use 9 grams of bentonite with 3/4 cup of water. This is fining at .5g/L.
Add prior to primary fermentation to clear pectic and protein haze.
Add 2 teaspoons with half a cup of boiling water (or very hot) and stir for 1-2 minutes.
After the solution stands for an hour, mix and stir the solution into your wine.
Let stand for 7-14 days during primary fermentation, then rack into a sanitized carboy.
When making a wine kit from concentrate you will often add the bentonite on the first day.
This happens for a few reasons.
The betontite is used as a nucleation sites for the removal of CO2.
Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
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