On Tue, 10 Jan 2006 16:15:31 -0500, Crhoff wrote:

The few industry texts I have read refer to fully expanding the bentonite
by mixing into hot?? water and allowing it to stand for at least 24 hrs.
It needs to be made up as 5% w/w suspension as it becomes too
viscous to work with easily in higher concentrations.
Little mention is made of bentonite as a fermentation aid except for
clarified white grape juice and in the secondary fermentation of sparkling
wines. Is the addition of bentonite before primary fermentation a recent
development or is it mainly confined to wine kits where suspended
grape matter may be largely absent?
Regards
Ian


I know why is bentonite is used, but sometimes it's added before
fermentation and sometimes after? My wine kit added it before, but Iv'e
seen recipes where it's added after. What determines the when? Thanks,
Crhoff