The Bentonite addition at the beginning of the primary fermentation process
at first glance is curious. Most people think of it a only a clarifying
agent
added long after the primary fermentation. Placing it in the beginning does
create a tighter lees that is easier to rack off without stirring up.
However,
the real reason is that is will absorb some excess protein providing a more
stable wine that will survive higher temperatures during storage. This is
also accomplished at the same time as the clarification process when
bentonite is used for fining. But Brewking kits use chitosan for the fining
agent. Over use of bentonite may strip the wine of some flavor. You can
cut the bentonite step at the primary fermentation but you cannot allow
the finished wine to overheat or it will haze in the bottle.

The potassium sorbate is used to prevent the yeast that is left, but still
alive,
from budding. i.e. reproducing. It is only used for wine that is bottled
with
residual sugar. It will not kill bacteria and ML fermentation may still
occur.
To prevent the bacteria from fermenting in your bottled wine you should
add potassium metabisulfite.

You can avoid a ton of additions by sterile filtering to 0.2 microns. But
it is
extremely expensive. You won't need the metabisulfite or the bentonite or
the sorbate. The finished wine will be delicate and require care to prevent
spoilage.


"Dr. Richard E. Hawkins" > wrote in message
...
> One of the things that led me to making wine (perhaps the largest) is
> that many wines give me a sinus headache. I've even gotten this from a
> few of the brewking kits.
>
> For the last couple of batches, I've split the final additives among two
> batches. Time will tell how much this helps.
>
> I also now have a few months supply on the shelves, so I can take
> significantly longer.
>
> Which additives can I cut, and by how much? The wine still seems to
> clarify in a couple of days when I halve the final clarifiers.
>
> What in the world does the bentonite at the beginning do? And can I cut
> it?
>
> How much potassium sorbate do I *really* need? THe instructions say to
> use more if I plan on keeping it more than six months, but how much
> more? (and how much is in those packets, anyway?)
>
> And are there any serious theories on what/which it is that aggravates
> the sinus membranes?
>
> hawk
> --
> Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon
campaign
> 111 Hiller (814) 375-4846 \ / against HTML mail
> Find commentary on law, economics, and X and postings.
> other issues of the day at dochawk.org! / \

By adjusting your winemaking habits and expectations you can adjust many of
the chemicals they include for better or worse.

"Dr. Richard E. Hawkins" > wrote in message
...
> One of the things that led me to making wine (perhaps the largest) is
> that many wines give me a sinus headache. I've even gotten this from a
> few of the brewking kits.
>
> For the last couple of batches, I've split the final additives among two
> batches. Time will tell how much this helps.
>
> I also now have a few months supply on the shelves, so I can take
> significantly longer.
>
> Which additives can I cut, and by how much? The wine still seems to
> clarify in a couple of days when I halve the final clarifiers.
>
> What in the world does the bentonite at the beginning do? And can I cut
> it?

Betonite is a clarifying agent. It is really an inert clay. It is found in
many foods, especially chololotes. If you have no problem with Hershey's,
this is not your problem. But it can usually be left out. your wine may
take longer to clear and it may not clear. But it probably will. Just give
it a few months. I rarely use it in my home made wines.
>
> How much potassium sorbate do I *really* need? THe instructions say to
> use more if I plan on keeping it more than six months, but how much
> more? (and how much is in those packets, anyway?)

This is for stabalizing sweet wines. If your wine has residual sugar then
all of it is needed. It keeps fermentation from restarting in bottle and
making bottle bombs. This is especially important with kits where you
bottle young. But, if you make your wine dry, it can be left out totally.
Never add it unless you are makeing a sweeter wine.

The sulfites are often suspect in terms of headachs. Some argue they are a
problem others that they are not. They can be left out but your wine may
have a shorter shelf life.

>
> And are there any serious theories on what/which it is that aggravates
> the sinus membranes?
>
> hawk

Best of luck

Ray