As being new to making wine I have to ask this question, why would you want
to try to clarify before you start your fermentation? In the four batches I
have found that the wine I have made (from grapes and watermelon) are clear
by the 3rd racking.


"Adam Preble" > wrote in message
...
> I've been experimenting with using bentonite to clarify. I've been trying
> to add it with the must before pitching the yeast. Adding it as it's
> packaged causes it just to settle to the bottom right away, so I've been
> dissolving it. I will take, say, half a liter of must and mix with the
> bentonite in a 1 liter bottle. I'll shake it until I can't see any
> solids, and nothing quickly settles out between shakes. This will then
> get mixed into the must at large. The problem is it settles out within
> hours.
>
> I've tried various quantities, from 3 teaspoons for a 6 gallon batch to 3
> tablespoons for a 6 gallon batch, and I've run into this every time. Is
> that just the lay of the land? I figured the bentonite would settle with
> the yeast quiet down. I can't imagine it clarifying appropriately in
> primary fermentation.
>
> It could also be possible the tip I got for adding it in primary
> fermentation is crock, and that I should do it in secondary, or at the end
> of primary. Am I using it at the wrong time?
>
> Granted, I shouldn't need bentonite if I age long enough, but I don't
> think I'll be aging appropriately until I have a few closets full of wine
> bottles. Until then, I need faster gratification.