John,
I'm game for anything at this point. Let me see if I understand you
correctly...you add bentonite, wait the proper time amount, then cold
stabilize to damp down the bentonite, and then rack.
Darlene

"J Dixon" > wrote in message
. ..
> 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
> >
> >
>
>