stormbringer
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- Jun 11, 2006
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I read in a former post here -- in the form of a link from a wine kit co. -- pertaining to the benefits of using bentonite in the primary batch. It makes a lot of sense and it is always a part of the kit wines I've made.
Being new to making country wines (fruit wines from scratch), I have read that adding bentonite to the primary batch in country wineswillconflict with one of the other additives (acid blend, yeast nutrient, peptic enzyme, or ?). Don't know because that just about covers all the ingredients except the fruit, sugar, and yeast.
Question: Anyone use bentonite in the primary when making a country wine?If youknow of any problem thatthe bentonite would create, please explain.
BTW, I read several post where there is concernabout the difficulty in mixing bentonite with water for the primary batch. It's been my experience that mixing the bentonitein a cup of water and letting it sit for 24 hours will cause it to dissolve completely.
Being new to making country wines (fruit wines from scratch), I have read that adding bentonite to the primary batch in country wineswillconflict with one of the other additives (acid blend, yeast nutrient, peptic enzyme, or ?). Don't know because that just about covers all the ingredients except the fruit, sugar, and yeast.
Question: Anyone use bentonite in the primary when making a country wine?If youknow of any problem thatthe bentonite would create, please explain.
BTW, I read several post where there is concernabout the difficulty in mixing bentonite with water for the primary batch. It's been my experience that mixing the bentonitein a cup of water and letting it sit for 24 hours will cause it to dissolve completely.