John,
Good point, it probably doesn't contain tartaric crystals. But I was
thinking though that cold stabilization might be another way to help clear
the wine, once the Bentonite has done its job. I've read through Jack's
site on clearing wines, and using bentonite (for clearing purposes) seemed
the most benign and the easiest method. I understand where you're coming
from though. Thank you.
Darlene

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