Bentonite - 250g

Bentonite is a type of very fine clay that it is formed from volcanic ash and is a common additive used to clarify and fine wines. It’s great for removing protein haze and can be used to remove off aromas.

How Bentonite Works

The negative ions in Bentonite bond with positively charged particles in the wine that are causing a haze. 

Because bentonite is negatively charged and dense when it does bond with a positively charged particle they both sink to the bottom of the fermenter. 

It is possible to add bentonite to the wine at the beginning of fermentation (just before adding the yeast). This is one of the only fining/clearing agents that can be added pre-fermentation. During fermentation the co2 generated by the fermenting wine will mix the bentonite into the wine.

Bentonite is a fairly dense material and if it is not prepared correctly it will just collect at the bottom of your carboy and do nothing to clarify your wine. Here is the proper procedure for rehydrating and adding bentonite to your wine.

How To Use

Use at a rate of 0.2g - 1g per litre for white wine and 0.2g - 0.5g per litre for red wine. Use of bentonite in red wines should be limited because of its ability to reduce colour by adsorption of anthocyanins.

1. Rehydrate the bentonite powder by vigorously mixing in water (10 x weight) at 60℃. The powder will have a tendency to clump together as it absorbs the warm water. Break up as many clumps as you can. This mixture is now referred to as a slurry.
2. Store the bentonite slurry in a sanitised and airtight container for at least four hours. This allows the bentonite to become fully hydrated. 
3. Stir the bentonite slurry in your wine vigorously though not so vigorous that you introduce oxygen into your wine. A mix stir is perfect for this job.
4. Re-attach your airlock and let stand for four to seven days or until clear. Most wines take about a week, however, heavy hazing can take longer to clear.The cooler your wine is kept the quicker it will clear.