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Ceegar · 07-07-2009, 02:48 AM

Has anyone used this and what is the difference between this Bentonite and the other Bentonite's out there? The directions on the packet says to mix 3 tbsp with a pint of boiling water, let sit overnight, then use 1 to 2 tbsp of the slurry per gallon of wine. Does that mean the rest of the pint of slurry goes to waste?

In a kit I did recently there was a packet with probably on ounce of Bentonite in it. I had to mix it with 2 cups of water and pour it in the primary. Obviously a big difference in these 2 doses.

**cpfan** · 07-07-2009, 03:20 AM

The bentonite that I get from Vineco (and comes in Vineco kits) does not have to be hydrated. Just sprinkle on the must and stir well. That's "speedy". Anything that needs hydrating isn't.

Steve

Wade E · 07-07-2009, 03:25 AM

this is what I use and have never veered from it so cant help you here. Its just what is local for me.

Ceegar · 07-07-2009, 10:19 AM

OK, let me ask this then - can you use too much Benotinte?

Tom · 07-07-2009, 12:38 PM

Quote:

Originally Posted by Ceegar

Has anyone used this and what is the difference between this Bentonite and the other Bentonite's out there? The directions on the packet says to mix 3 tbsp with a pint of boiling water, let sit overnight, then use 1 to 2 tbsp of the slurry per gallon of wine. Does that mean the rest of the pint of slurry goes to waste?

In a kit I did recently there was a packet with probably on ounce of Bentonite in it. I had to mix it with 2 cups of water and pour it in the primary. Obviously a big difference in these 2 doses.

I make the slurry with reg Bentonite. boil about 26oz of water (a Spaghetti sauce jar) add the water to a blender put on med speed and slowly add 3 tablespoons of Bentonite.
Then is will almost turn to mud. put in the jar and then I add3 oz in the primary. The left over will keep for the next batch.

Ceegar · 07-07-2009, 01:01 PM

Quote:

Originally Posted by Tom

I make the slurry with reg Bentonite. boil about 26oz of water (a Spaghetti sauce jar) add the water to a blender put on med speed and slowly add 3 tablespoons of Bentonite.
Then is will almost turn to mud. put in the jar and then I add3 oz in the primary. The left over will keep for the next batch.

Thanks Tom - hey, how long will the slurry keep in the fridge ya think, or don't you keep it in the fridge, and can you use too much of this stuff?

Tom · 07-07-2009, 01:11 PM

I don't keep it in the fridge.
I would not dump the whole jar in! LOL!
3 oz of the slurry is all I add

Ceegar · 07-07-2009, 01:28 PM

Quote:

Originally Posted by Tom

I don't keep it in the fridge.
I would not dump the whole jar in! LOL!
3 oz of the slurry is all I add

3oz to what, your normal 6 gal batches?

Tom · 07-07-2009, 01:38 PM

Yea 6 gallons

Ceegar · 07-10-2009, 11:59 AM

Gotta say, this bentonite is great stuff. My Riesling batch was cloudy as hell after adding unfermented juice to flavor and sweeten it. I used the bentonite and it started clearing within hours - long way to go yet, but I can see it clearing now.

I also just finished a 3 gal batch of raspberry. I had just racked it the other day onto some campden tabs but wanted to degas it and add my f-pac so I racked it again onto some bentonite and added my f-pac. There was no sediment that I could see sitting at the bottom of the carboy before I did this, but after adding the bentonite within a few hours it had pulled an inch of sediment to the bottom.