Bentonite 100g

A type of clay which occurs naturally in Wyoming, bentonite is a 'mixed oxide of aluminium and silicon.

If added at the start of fermentation it helps to drive off the carbon dioxide produced, ensuring a rapid and smooth fermentation.

It also fines the wine at the end and is especially effective at removing proteins, which can come either from the must or from the yeast.

Bentonite needs to be dispersed as a fine slurry before adding to the wine, here's how:

Re-hydrate the powder by vigorously mixing 2 teaspoons with 1/2 cup of water at 60C.

The powder will have a tendency to clump together as it absorbs the warm water.

Break up as many clumps as you can.

This mixture is now referred to as a slurry.

Store the slurry in a sanitized and airtight container for between 4 & 24 hours.

Add the slurry to your wine at a rate of 1 – 2 tablespoons per gallon of wine.

Use one tablespoon per gallon for mild cloudiness and two per gallon for wines with a thicker haze.

Stir the bentonite slurry in your wine vigorously though not so vigorous that you introduce oxygen into your wine.

Degassing tools are perfect for this job.

Re-attach your airlock and let stand for four to seven days or until clear.

Most wines take about a week, however, heavy hazing can take longer to clear.

The cooler your wine is kept the quicker it will clear.

It may also be used with beer although better results are obtained from lower pH levels such as those prevalent in winemaking.

Suitable for vegetarians.

*Supplier can vary from the picture*


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