I made a kit wine last month. The kit called for bentonite to be added at two weeks, before the wine was dry. It cleared really well and was pretty good at 6 weeks. I'd like to get a batch started that I can drink early. Can I add bentonite, or another fining agent to a batch before it is dry, if it's made from regular frozen concentrated fruit juice?
Fining before dry?
- Thread starter maddog
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Using the Bentonite in primary helps to drop out the heavy solids in the bucket so that you dont carry them over to carboy. Bentonite also prevents protein hazes. Nothing will clear a wine while its fermenting as fermentation will not let that happen.
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Wino
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Wade, so the bentonite is added day one, but then it doesn't work while fermenting? Why not add it to the secondary?
During fermentation, bentonite also functions sort of as a vehicle for helping to transport the yeast throughout the must to keep them circulating. As CO2 rises, it stirs up the bentonite, which helps carry the yeast cells.
It's one reason why kit wine makers can get by without stirring during primary. Otherwise, the yeast would all be trying to work from the bottom of the fermentor, in the midst of all the lees.
It's one reason why kit wine makers can get by without stirring during primary. Otherwise, the yeast would all be trying to work from the bottom of the fermentor, in the midst of all the lees.
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Wino
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I just always add it in the secondary and stir it up for a week and then let sit for a week or two. Works well on most batches, but not all. Most clearing agents work this way. Only problem we have now, is we can't use fish product in the wines without add it to every label, etc.
