definitely pushed a mass of co2 out after adding it for me today. i even degassed with a vacuum setup and the wine held a strong 20 on my vacuum guage before adding bentonite. then after adding the bentonite i barely stirred it and poof, co2 came rushing out. so i set up the vacuum setup again and then was vacuuming for a good 10 min just pulling more and more out... idk if the bentonite forced it out or if the bentonite does something to the wine to make it bubble more. i did do the same exact procedure to 4 other wines right after and none of the other 4 had that extra co2 after bentonite was added. maybe it was the type of wine that reacted with the bentonite or maybe i degassed the others better... im just not sure. lol
It depends. Are you talking about grape wines or other fruit? If you're talking about grape wines (I have no expertise with others), I would say it depends on your preferences. There is an age-old debate between those who want to keep their wine as pure as possible and let nature (and time and gravity) do most of the work of clarifying (such as me), and those who compare and contrast the different additives, clarifying agents, equipment and techniques to get the wine to clarify as quickly and effectively as possible, without compromising the quality of the wine.So, would it be a good idea to add it to all non-kit wines?
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