Do you have any tips or hints on using bentonite, or questions on its use as a fining agent in wine? Post them here!

This thread is old but because i am experimenting with Bentonite now i will see if there is still any interest.
I have 3 gallons a 6 gallon sangeovese kit bulk aging for a few months and that kit used Bentonite at start of fermentation and klaro at the finish.
I was fascinated by the way the fermentation became so violent in the kit.
I was told that the rising yeast bubbles were carrying the Bentonite to the surface and thereby circulating it. this activity is supposed to make the work of the Bentonite be accomplished more efficient.
Any comments about this????????


Now I'm trying to duplicate the yeast Bentonite activity on a small 1 1/2 gall on batch. I haven't added the Bentonite or pitched the yeast yes. That will happen this evening.


Has any one also noticed this seemingly violent fermentation in the presence of Bentonite.

I'm looking for any comments, thoughts or even questions that you folks may have

Well at any rate last night i reached the yeast pitching stage after having to make 2 acid adjustments to the juice.
The bentonite didnt look any diferent after sittibg foe 24 hu=ours than it did 5 minutes after i mixed it. Ill have to do more research on this wait 24 hours thing.

The yeast starter was bubbling nicely and i pitched it using a large sanitized plastic spoon to dispurse it aceoss the top.
Its about 5 am here and soon i will go see if the fermentation is as vigorous as i had expected

The vigorous rolling fermentation has just started to become evident. I hope it really gets going in the next few days.

Scotty, are thinking that the bentonite is adding to yeast activity?

You could be correct - but I think it is more likely the strain of yeast you are using.

The clearing effect of the bentonite though will likely be better with a vigorous yeast strain.

Actually yeast activity is adding to bentonite effectiveness because it seems that the bentonite hitches a ride on the co2 rising and thus is more effective. Yes i believe i must use a more vigourously fermenting yeast to make this more effective. I used red star montrachet because i have a couple of packages i want to use up and im only looking for 12% alcohol. Normally i would use lalvin 1118Regardless of what final alcohol level i am looking for. If i want off fry i prefer to back sweeten. What yeast any brand do you feel is more a more vigorous fermenter???

scotty Wrote:
-------------------------------------------------------
> Actually yeast activity is adding to bentonite
> effectiveness because it seems that the bentonite
> hitches a ride on the co2 rising and thus is more
> effective.

Yes, I think this is correct. I commented on this in a different article, if you are interested: [homewinery.info]

>Yes i believe i must use a more
> vigourously fermenting yeast to make this more
> effective. I used red star montrachet because i
> have a couple of packages i want to use up and im
> only looking for 12% alcohol. Normally i would use
> lalvin 1118

I use Lalvin 1118 most of the time, as well.


>What yeast any brand do you feel is
> more a more vigorous fermenter???

Let me check my notes. I recall a yeast that I _think_ appeared more vigorous - but it was only my observations which of course are subjective.

By the way, what is the 1.5 gallon wine you are experimenting with?

Thanks for the response. (((The wine is a welches white grape peach.))) The rolling fermentation that i noticed the first 2 days has given way to a 1/2 inch layer of foam that is loaded with bubbles but the bubbled do not seem like they are popping in yhe usual maner.I have decided to revert to the stir daily method
The batch size results from the fact tat i use sugar syrup. I chose to use sugar syrup because even though it dilutes the juice, i end up with a full carboy/jug after rackings.
I dont believe i will be fooling with these gallon+ sizes any longer because I want to use the liquid clarifier at the finish and i wont waste that double pack on one gallon.

I have 3 gallons of sangeovese bulk aging in a 3 gallon carboy It's left over from a 6 gallon batch.
I also have 6 gallons of raspberry in the works.
My next wine is apricot then ill try a false wine using both the pressed raspberries and apricots in the same 3 gallon batch. ((I guess LOL))