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1. Re-hydrate the bentonite powder by vigorously mixing 2 teaspoons with 1/2 cup water at 140 degrees F / 60 degrees C. The powder will have a tendency to clump together as it absorbs the warm water. Break up as many clumps as
you can. This mixture is now referred to as a slurry.
2. Store the bentonite slurry in a sanitized and airtight container for at least four hours. This allows the bentonite to become fully hydrated. The maximum amount of time you let bentonite hydrate is debated. Some sources say
hydrate for at least 24 hours some say 48 hours. Other resources say don’t let it sit for more than 24 hours. I found 24 hours worked just fine.
3. Add the slurry to your wine at a rate of 1 – 2 tablespoons per gallon of wine. Use one tablespoon per gallon for mild cloudiness and two per gallon for wines with a thicker haze.
4. Stir the bentonite slurry in your wine vigorously though not so vigorous that you introduce oxygen into your wine. Degassing tools are perfect for this job.
5. Re-attach your airlock and let stand for four to seven days or until clear. Most wines take about a week, however, heavy hazing can take longer to clear.The cooler your wine is kept the quicker it will clear. My W15 riesling took nearly two weeks to clear using this method.
Tags: Wine Additives