DetailsBentonite is a clay-like mineral that removes positively charged particles from wine. Add prior to primary fermentation to clear pectic and protein haze. Add 2 teaspoons with half a cup of boiling water (or very hot) and stir for 1-2 minutes. After the solution stands for an hour, mix and stir the solution into your wine. Let stand for 7-14 days during primary fermentation, then rack into a sanitized carboy.
- Details & Instructions
Gravity Level Medium
4.9 / 5.016 ReviewsIt does what it is supposed to doThis product does clarify well! It took more time to prepare, as it is granulated, but clarifycation was quick and it settled out nicely.November 24, 2016Purchased
over 2 years agoUse it all the timeFast acting - you will see results in days, but still wait the required time._x000D_I followed directions and it cleared up my wine so its clear as glass.April 1, 2014Mix in water and pour it inI got results in days, not weeks, and it's easy to use. Clears well.December 17, 2013This is great stuffIts great for clearing up my wines. It doesn't strip flavor or Tanins, and it does a great job.November 3, 2013works well_x000D__x000D_I had trouble clarifying a batch of peach mead. Even after 5 months of bulk aging it was still cloudy. I was prepared to toss the jug but a friend recomended trying this product. It clarified in 3 days. I don't like adding things like this after the 2nd racking but felt that I had no choice. At bottling I did not notice any off flavors or taste from the experiment but I wouldn't recomend this as a "typical use". I now use it as recomended and it works as advertised.August 4, 2013add it to every batch!I add this to every batch during the primary fermentation. It helps with the overall clarity of the finished wine. A simple must do that really makes a difference!July 25, 2013Works quite wellI followed directions and it did a great job clarifying my wine. I saw results in days, but still waited a month, just to be sure. Its inexpensive and works great.June 26, 2013Another good clarifier.This works really, really well to clarify your beer. I just boil 4 teaspoons into a half-cup of boiled water, stir it up, add it to the secondary and let it sit for a week. I've never noticed any impact on my beer's flavor but it has helped in making a substantially clearer beer.June 12, 2013Good for beer.This isn't a bad product to clarify your beer up a bit. It's non-organic which some people will not like but the majority of this just settles into the trub at the bottom of your beer and helps in get a super clear beer. Really good product if you don't mind something that isn't organic like Irish moss.June 5, 2013Works wellAdded this during the primary fermentation and i can not believe for clear the wine has come out.... its amazing! Will use whenever i can from now on!April 22, 2013
- Customer Q&A
Browse 2 questions Browse 2 questions and 4 answersIn reseaching bentonite preparation, the Winemakers Academy stated the following, "For commercial wineries the addition of sodium metabisulfite and sodium bicarbonate is legally prohibited by the US Tax and Trade Bureau. So while sodium bentonite is allowed it does seem that avoiding anything that adds sodium to wine is a good practice" It suggested using calcium bentonite. Do you carry both types? Sodium is considered a salt.BEST ANSWER: The LD Carlson brand does not specify which bentonite they use in their product. Since the recommended use is 2 tsp per 5 gallons, I am not concerned with possible sodium addition from this product in my wine. Since this is used as a clarifier, you could leave it out if you are making wine from juice/concentrate.Does that mean when using Bentonite not to use Pectin Enzyme or can you use both during fermentation?BentoniteBEST ANSWER: You can use both bentonite and pectic enzyme when brewing. I would recommend when using bentonite to add it right away before primary fermentation as this helps to clear wine and ciders. Pectic enzyme is useful for reducing pectin in fruit beers wines and ciders. Pectin that naturally occurs in fruit can cause cloudiness and a haze so using pectin enzyme will help to eliminate this. I personally would use both when making anything with fruit in it.