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Bentonite

Bentonite

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Description

Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.

Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.

A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 - Monitoring the Winemaking Process from Grapes to Wine - Techniques & Concepts.

When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.

Community Q&A

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Browse 2 questions Browse 2 questions and 5 answers
Why did you choose this?
MoreFlavor Store
used before
Marion K on Jan 17, 2023
To help clear some Fruit Wines. I am hoping it will lighten the color of my Apple Wine.
Andrew Z on Dec 10, 2022
used before
Marion K on Jan 17, 2023
Clay is the way, mon.
Jonathan C on Jan 9, 2023
To help clear some Fruit Wines. I am hoping it will lighten the color of my Apple Wine.
Andrew Z on Dec 10, 2022
First try to make white wine .
Minji K on Dec 2, 2022
Really no choice
Jonathan C on Jun 4, 2022
To see if it would clear out my wine faster
Edwin l on Jun 1, 2022
Clear wine
Sarah H on May 11, 2022
Sake
William T K on May 9, 2022
Meade
James M on Apr 15, 2022
stabilize white wine
City Winery B on Mar 24, 2022
Clay is the way, mon.
Jonathan C on Jan 9, 2023
First try to make white wine .
Minji K on Dec 2, 2022
Is this sodium or calcium bentonite?
Tom R on Sep 5, 2023
BEST ANSWER: This is a sodium bentonite.
Is this added before fermentation, during fermentation, or after fermentation?
Dennis D F on Aug 25, 2023
BEST ANSWER: This is added after fermentation. I would wait at least 2 weeks after all signs of fermentation have stopped. If you plan to do malolactic fermentation, then this should be done after malolactic fermentation is complete. Follow the instructions using the proper amount mixed with clean hot water and let it sit for an hour. Then mix it in with your finished wine or beer. Make sure it mixes very well and try not to oxygenate your product and process. Cover your container and let it sit for 2 weeks to be safe. Best to let it settle at a low temperature if you have the capability.
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