[scotty]

I am experimenting with Bentonite now.
I have 3 gallons a 6 gallon sangeovese kit bulk aging for a few months and that kit used Bentonite at start of fermentation and klaro at the finish.
I was fascinated by the way the fermentation became so violent in the kit.
I was told that the rising yeast bubbles were carrying the Bentonite to the surface and thereby circulating it. this activity is supposed to make the work of the Bentonite be accomplished more efficient.
Any comments about this????????



Now I'm trying to duplicate the yeast Bentonite activity on a small 1 1/2 gallon batch. I haven't added the Bentonite or pitched the yeast yet. That will happen this evening.



Has any one also noticed this seemingly violent fermentation in the presence of Bentonite.


I'm looking for any comments, thoughts or even questions that you folks may haveEdited by: scotty

[masta]

Scotty,


This is why we add the bentonite on day one when making kits so it gets recirculated numerous times by the churning action of the CO2 bubbles during fermentation. As it's stirred up, it has a chance to come in contact with proteins, aminos and colloids, attach to them through molecular adsorption, and pull them from suspension.Also when adding bentonite in the primary to help remove some of these solids less in needed than if it was added later on in the process.

[scotty]

Originally Posted by masta

Scotty,


This is why we add the bentonite on day one when making kits so it gets recirculated numerous times by the churning action of the CO2 bubbles during fermentation. As it's stirred up, it has a chance to come in contact with proteins, aminos and colloids, attach to them through molecular adsorption, and pull them from suspension.Also when adding bentonite in the primary to help remove some of these solids less in needed than if it was added later on in the process.

Ok then its ok to do it for any wine i make as long as i dont use too much????


Thanks

[Dean]

Bentonite is okay for any wine, however, on the other side of the coin, I've heard from red wine makers, who don't use kits, that bentonite pulls too much color from the red wines, so they don't use it on reds, only whites.

I don't think that applies to kits though. Even in my scratch wines I use a little bentonite because I feel it helps to compact the lees prior to racking. I get more wine without the "fluffy" sediment.Edited by: Dean

[scotty]

Originally Posted by Dean

Bentonite is okay for any wine, however, on the other side of the coin, I've heard from red wine makers, who don't use kits, that bentonite pulls too much color from the red wines, so they don't use it on reds, only whites.

I don't think that applies to kits though. Even in my scratch wines I use a little bentonite because I feel it helps to compact the lees prior to racking. I get more wine without the "fluffy" sediment.

Im thinking of using half the recomended dosage when i play with reds.

[Harry]

I have sort or a problem & nee some advise, I have bottled my plum wine and it has been in thee bottle 4 months & i noticed some settlement in the bottom, Can i put it back in a carboy and gine it a shot of bentonite of super clear. wine is good but looks nasty
Thanks , Harry

[scotty]

Well at any rate last night i reached the yeast pitching stage after having to make 2 acid adjustments to the juice.
The bentonite didnt look any diferent after sitting foe 24 hours than it did 5 minutes after i mixed it. Ill have to do more research on this wait 24 hours thing.


The yeast starter was bubbling nicely and i pitched it using a large sanitized plastic spoon to dispurse it aceoss the top.
Its about 5 am here and soon i will go see if the fermentation is as vigorous as i had hoped for.

[scotty]

Today the juice is starting to show the rolling activity that i noticed in the kit wine. It's no where near as strong but i'll give the yeast a few days to really take hold.
Im pleased so farEdited by: scotty

[Wade E]

Hi Harry, since its been it the bottles that long, what you could do is
rack out of each bottle into a carboy, clean the bottles and rebottle
as long as you dont stir the sediment in the bottles. You could
fine(clarify) if thats would be easier though. Just make sure whatever
you put all the wine in is topped up.

[Angell Wine]

Originally Posted by Harry

I have sort or a problem & nee some advise, I have bottled my plum wine and it has been in thee bottle 4 months & i noticed some settlement in the bottom, Can i put it back in a carboy and gine it a shot of bentonite of super clear. wine is good but looks nasty
Thanks , Harry

Plums are bad about shading Lees after bottling. A wish wine maker (Joseph) once said "Some wines are made for drinking in the dark". You just might have one of those.