Darlene,
I use Bentonite regularly for my grape wines especially the whites. The
reason I use it is for Protein stability, or "hot" stability. Simply stated
it means that a sudden protein haze wont form at warmer temperatures.
Bentonite is also a clarifying agent, but in my opinion there are a lot
better products out there if clarity is the goal of the fining. I have no
experience with dandelion, so I wont give you any suggestions as to what to
use without bench trials. I usually cold stabilize my wines by bring them
outside after I have fined with the bentonite for about 2 weeks. This
accomplishes a couple things: it limits handling by eliminating a racking,
and it has the benefit of the tatrate crystals "holding down" the bentonite
to allow better racking as the bentonite is quite fine and fluffy. HTH
John Dixon
"Dar V" > wrote in message
...
> I have a dandelion wine which wouldn't clear, so I have added some
> bentonite, and I've been watching the wine clear. It's been about 10
days.
> Since this was the first time I used bentonite to clear a wine, I was
> wondering what experiences others have had with it. Will it clear more if
I
> wait longer or not? I'm happy with how much it has cleared considering
how
> cloudy it was. I wouldn't say the wine is crystal clear, but I've read
the
> info on Jack's site, and I really don't want to overdue it. Thanks in
> advance.
> Darlene
>
>