Calcium Bentonite is a 100% natural product made from volcanic ash. It has been used for hundreds of years and still one of the most common fining agent of choice. Bentonite may be added to any type of fermented beverage in order to clarify it.
Calcium bentonite, as the name implies, is calcium based. After adding it to the fermentation it will clear and settle out. However, if too much is added, it can result in tartrate instabilities. Tartrate instabilities can lead to the formation of tartrate crystals. They are small crystals that look like a very coarse table salt. While they are harmless most consumers don’t like finding things in their wine or cider bottle or glass.
Directions for Use:
- DO NOT ADD DIRECTLY TO THE FERMENTATION – FIRST REHYDRATE.
- For rehydration, use a clean container. Do not use demineralized water.
- Rehydrate the bentonite in clean water. (The water should be 10 times the weight of the bentonite and at raised to a temperature of 50°C – 10ml of water for every 1 gram of bentonite).
- Suspend contents carefully by gently stirring before moving onto the next step.
- Allow the mixture to stand for 24 hours in a sealed container so it can fully hydrate.
- Add this preparation “slurry” to the mash or wine at the following ratios:
Mash or wine: 0.8 – 1 gram per litre of mash or wine.
Sugar washes or fermentations: 1.3 grams per litre.
Do not exceed the recommend rations otherwise it will strip the aroma and flavour compounds.
In order to clarify your product in the most effective way possible, add the bentonite during fermentation. The carbon dioxide bubbles will ensure a continues mixing effect which will give you even better results. During this process the Bentonite particles are surrounded by a bubble of gas and floats up to the surface, when the bubble bursts, the particle of Bentonite drops back down to the bottom of the carboy. As this process is ongoing during fermentation, the Bentonite will continue as long and gas bubbles are being made, doing its job.
Fining is the action of removing particles that make a haze in wine and other fermentations. Bentonite is stirred into the fermentation to remove protein and other haze causing particles. It works through absorption, which means it attaches itself to a particle and together they are too heavy to stay in suspension. They fall to the bottom of the fermenter leaving the fermentation clear and bright.
Bentonite will not only improve the appearance but it also stabilizes the fermentation allowing the finished product to keep its appearance, taste, aroma and chemical composition while in storage.
Bentonite settles out completely and does not leave any residual taste or colour behind.
Storage Requirements:
Store in a cool, clean and dry area. Keep away from heat and direct sunlight, preferably at room temperature.