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 ReviewsMix in water and pour it inI got results in days, not weeks, and it's easy to use. Clears well.December 17, 2013Use 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, 2014It 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
1 year agoReally does Clears my wineThis really did scrub out the yeast and other haze that wouldn't settle._x000D_My wine became much clearer._x000D_It was easy to use - I made a slurry of boiled water and the Bentonite, mixed it up, let it sit, then gently mixed in some wine and poured it in, then stirred it up again a few hours later._x000D_ I also cooled down the carboy to help the Bentonite settle.January 11, 2013Cleaned out my wine.This stuff works great! It's easy enough to add to every batch of wine. The difference between an untreated batch vs the batches with bentonite are huge. My wine was very cloudy prior to the bentonite being added. Within a few days you could see that the wine had cleared quite a bit.February 6, 2013Good clarifierUsing this my wine became much clearer._x000D_It's easy to use, mix it in water, poured it in, mixed it up, done._x000D_Within a few days I saw that the wine had cleared.February 14, 2013Cheap and easy finingI also create a slurry by adding boiling water and then mixing in my blender. I let it sit overnight to really let the water soak in before adding to the must. Stirring it a couple times over the first day or so helps.February 18, 2013Good Price for the productCrystal Clear Wine made easier. Very easy to use. As other reviews have said, just boil the water and add the bentonite and mix into wine = Magic!March 18, 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, 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, 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.