What is a better clarifying agent than Bentonite? Especially for
fruit/flower wines?

Later,
A.J.

On Sat, 20 Dec 2003 16:19:23 GMT, "J Dixon"
> wrote:

>Darlene,
> That is the basic concept with one major point to make... The wine has
>to have Tatrate Crystals in order to form a crust on the Bentonite. There
>usually is enough of them in most any grape wine, but I dont know anything
>about Dandelion, but my first guess is that it does not contain them, and
>this would be a waste of time. The point I was making was more about using
>Bentonite for Protein stability or hazes versus as specifically a clarifying
>agent, which there are better products out there for that purpose. Make
>sense?
>John Dixon
>"Dar V" > wrote in message
...
>> 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
>> > >
>> > >
>> >
>> >
>>
>>
>