When you rehydrate you clay does it matter if you wine or water and do
you have to let it sit for 24 hours or can you add it to the wine
immediately? If you do let it sit should it be kept refrigerated or
does it matter?

"Jim" > wrote in message
...
> When you rehydrate you clay does it matter if you wine or water and do
> you have to let it sit for 24 hours or can you add it to the wine
> immediately? If you do let it sit should it be kept refrigerated or
> does it matter?

Jim,
Bentonite should be hydrated in water, not in wine. It should be allowed to
sit for at lease 24 hours. 48 hours or more might be better. The solution
will keep in a fridge for several weeks.
Here is how I handle Bentonite at the winery. I make a 5% solution (50
grams Bentonite per liter of water). I add a measured amount of hot water
(180F) to a blender. I turn on the blender and slowly add a measured amount
of Bentonite. I let the blender run for 2 or 3 minutes. I pour the mixture
into a container with a tight fitting cap. I put the container in the
fridge.when the mixture cools. After a couple of days, I add the Bentonite
mixture to the wine very slowly
with constant stirring.
Lum
Del Mar, California, USA

Thank you for the information Lum can you tell me how much of the 5%
solution would you add to a 23 liter carboid and would you add a
second fining agent? If so what would you add and how much, I am
mainly thinking about white wine

On Sun, 23 Jan 2005 18:02:12 GMT, "Lum" >
wrote:

>
>"Jim" > wrote in message
.. .
>> When you rehydrate you clay does it matter if you wine or water and do
>> you have to let it sit for 24 hours or can you add it to the wine
>> immediately? If you do let it sit should it be kept refrigerated or
>> does it matter?
>
>Jim,
>Bentonite should be hydrated in water, not in wine. It should be allowed to
>sit for at lease 24 hours. 48 hours or more might be better. The solution
>will keep in a fridge for several weeks.
>Here is how I handle Bentonite at the winery. I make a 5% solution (50
>grams Bentonite per liter of water). I add a measured amount of hot water
>(180F) to a blender. I turn on the blender and slowly add a measured amount
>of Bentonite. I let the blender run for 2 or 3 minutes. I pour the mixture
>into a container with a tight fitting cap. I put the container in the
>fridge.when the mixture cools. After a couple of days, I add the Bentonite
>mixture to the wine very slowly
>with constant stirring.
>Lum
>Del Mar, California, USA
>
>

"Jim" > wrote in message
...
> Thank you for the information Lum can you tell me how much of the 5%
> solution would you add to a 23 liter carboid and would you add a
> second fining agent? If so what would you add and how much, I am
> mainly thinking about white wine

Jim,
I usually run a bench test to determine the necessary amount of Bentonite.
Without testing, I would use 120 milliliters of hot water and about 6 grams
of Bentonite.
I usually do not use a second fining material. I prefer to cold stabilize
white and blush wines right after the Bentonite addition. That way, the
tartrate precipitates on top of the bentonite and racking off of the
compacted lees is easier.
Good luck,
Lum
Del Mar, California, USA

Thank you Mr. Lum for the information.

On Sun, 23 Jan 2005 22:43:20 GMT, "Lum" >
wrote:

>
>"Jim" > wrote in message
.. .
>> Thank you for the information Lum can you tell me how much of the 5%
>> solution would you add to a 23 liter carboid and would you add a
>> second fining agent? If so what would you add and how much, I am
>> mainly thinking about white wine
>
>Jim,
>I usually run a bench test to determine the necessary amount of Bentonite.
>Without testing, I would use 120 milliliters of hot water and about 6 grams
>of Bentonite.
>I usually do not use a second fining material. I prefer to cold stabilize
>white and blush wines right after the Bentonite addition. That way, the
>tartrate precipitates on top of the bentonite and racking off of the
>compacted lees is easier.
>Good luck,
>Lum
>Del Mar, California, USA
>
>

"Jim" > wrote in message
...
> When you rehydrate you clay does it matter if you wine or water and do
> you have to let it sit for 24 hours or can you add it to the wine
> immediately? If you do let it sit should it be kept refrigerated or
> does it matter?

It's best to prepare bentonite in a blender by adding ~50 grams of bentonite
to _boiling_ hot water. Mix it thoroughly, scraping down the sides with a
spatula. Be careful not to scald yourself with the hot water or drop the
spatula into the blades while the blender is running. Pour the blenderized
bentonite into a jug and let it sit for a day or more before shaking it up
and adding it to the wine with vigorous stirring..

Prepared this way, bentonite slurry will keep indefinitely. The hot water
kills anything that might have had a chance to grow in it.

Tom S

Thank you for the information Tom.

On Mon, 24 Jan 2005 07:17:06 GMT, "Tom S" >
wrote:

>
>"Jim" > wrote in message
.. .
>> When you rehydrate you clay does it matter if you wine or water and do
>> you have to let it sit for 24 hours or can you add it to the wine
>> immediately? If you do let it sit should it be kept refrigerated or
>> does it matter?
>
>It's best to prepare bentonite in a blender by adding ~50 grams of bentonite
>to _boiling_ hot water. Mix it thoroughly, scraping down the sides with a
>spatula. Be careful not to scald yourself with the hot water or drop the
>spatula into the blades while the blender is running. Pour the blenderized
>bentonite into a jug and let it sit for a day or more before shaking it up
>and adding it to the wine with vigorous stirring..
>
>Prepared this way, bentonite slurry will keep indefinitely. The hot water
>kills anything that might have had a chance to grow in it.
>
>Tom S
>