- Aug 2, 2007
- Reaction score
I make wine from wild persimmons, plums and loquats. I currently have wild persimmon clearing and loquat that might need some bentonite. I began it in early May and used pectic enzyme. Fermentation is complete but it is still somewhat cloudy. It is nicely dry, with a good alcohol content and ready to drink. Should I be patient and wait a few more months or resort to bentonite? I welcome any advice and tips or hints on using bentonite.