Correct me if I'm wrong.... Kits, like the Cellar Master 28 day ones, use
bentonite for clarification. I think they are just trying to help clarify
the wine as best as possible as fast as possible, since these are quick
wines. When I make a fruit wine, I usually end up leaving it in the carboy
for a long time, since these wines generally need to be aged longer. This
extended time in the carboy results in gravity naturally clearing the wine.
Since you are so early on, I wouldn't add bentonite.


"Will" > wrote in message
...
> I started a kit wine tonight (sauvignon blanc). This is the first
> time I've used bentonite. I also have a batch of pear wine that just
> went into the secondary fermenter. It is very cloudy. Can I add
> bentonite help settle out the pulp?