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Tom S
 
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"Adam Preble" > wrote in message
...
> I've been experimenting with using bentonite to clarify. I've been trying
> to add it with the must before pitching the yeast. Adding it as it's
> packaged causes it just to settle to the bottom right away, so I've been
> dissolving it.


Bentonite doesn't actually "dissolve". It's a type of clay. It works by
adsorbing proteinaceous materials onto its surface. The trick is to expose
as much of its surface to the wine as possible, and the way to do that is to
thoroughly hydrate it before use.

Hydration is best accomplished by mixing the bentonite into hot water in a
blender (Osterizer). Mix ~50 grams into a liter of boiling hot water and
blenderize until smooth. Let stand for a day or more, shake to suspend the
solids and use immediately.

Tom S