It was easy to find instructions on mixing it up but when to add it was a bit less clear. All those kits can't be wrong so beginning it is. Thanks for the replies. I appreciate it. I have an immersion blender, and this is what I do: 1 pour some of the juice into the bucket gallon?
This helps to reduce thermal shock of the following steps. Follow the instructions with your Bentonite. Some Bentonite requires overnight rehydration prior to being added to the juice. Last edited: Nov 6, Deezil Moderator. Joined Jul 21, Messages 3, Reaction score You can add it at the beginning, but the advice tossed around here most often is to add it on day 3 of fermentation; gives the yeast a good chance to get the fermentation going, then the bentonite has plenty of activity to work it around.
Deezil said:. Joined Nov 2, Messages Reaction score Ya I just made wow and added it before but I'm a newbie and bentonite is a pain in the bet.
Turock Senior Member. Joined Jan 3, Messages 2, Reaction score For kits, you should always follow the instructions. But for wines where you're using pectic enzyme, or any other enzymes, you don't want to add the bentonite right in the beginning of the ferment because it will inactivate the enzymes.
So add it after the enzyme has done its job, around the second or third day of the ferment depending on how fast it's moving along. The bentonite added to the juice was removed prior to fermentation, while the bentonite added during fermentation remained in the wine until the end of fermentation. In order to obtain a protein stable wine, more bentonite had to be added to the juice than when bentonite was added to fermenting must and wine.
The wines made from the treatments that received bentonite during fermentation were all rendered protein stable. The dosage of these treatments was based on the bentonite requirements of the juice, however, clearly less bentonite was needed to ensure a protein stable wine when added during fermentation.
Not only did all the dosages during fermentation result in protein stable wines, but there was also no clear pattern in terms of increased dosage and level of stability.
Much lower dosages would likely have sufficed; however, these lower dosages were not tested. When applied to the finished wines , the lower dosages resulted in heat unstable wines , indicating lower efficiency when added at this stage.
The finished wines were again tested for heat stability and bentonite requirements and the wines were then fined for a second time based on the result. The total bentonite needed accumulated for the wines to be rendered heat stable were used to interpret the results. Results showed that the least amount of bentonite was required when the first addition was made to the fermenting juice. Wrex Products I on Aug 11, Clearing Dustin L Winterowd on Jun 21, Best deal Charles C on Mar 18, Clearing mead Christopher H on Feb 23, To clear mead Nick a A on Jan 14, You guys have a great price on bentonite clay.
Jenna L on Oct 3, Good fining agent, but is more difficult to rack because in doesn't compact well. Michael S on Sep 2, I ordered it last year very good product we are thinking of buying a lot of our supplies for the winemaking through you for next harvest David G on Aug 28, Help fine mead W. V on Aug 3, Crafts Ada B on May 29, Beer Valued C on May 1, Best price per pound, even after shipping cost. Gerard T on Mar 19, Clear wine Dani E on Jan 14, To clarify cider.
Dominic Q on Oct 28, I like this, it works for me! Kevin E Hart on Aug 28, I ran out of it. Susan Hatton on Jun 22, Need for Wine Mike M on Sep 22, Making peach wine Theo Macris on Aug 27, Beer Leonardo E on Aug 11, Need small amount Eric Kyle E on Jul 30, Clearing up my mead Valued C on May 12, Krystal Klear KWK Bentonite is a special formulation of bentonite which disperses much more quickly and provides a higher ratio of positive to negative sites for protein absorption. The average dry particle size is between 20 and 70 mesh.
It is high-purity, has a high content of montmorillonite and is low-grit. It can be used in wine, juice, cider and vinegar for increased clarity. It is best to do bench trials to determine the proper usage rate.
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