Bentonite - 1kg

Bentonite is a type of very fine clay made of aluminium-silicate. It is distinct from other clays in that it is formed from volcanic ash. Bentonite is principally used to remove proteins from white wine and juice, as it is a negatively charged clay colloid and reacts with positively charged proteins, precipitating them from the wine. Use of bentonite in red wines should be limited because of its ability to reduce colour by adsorption of anthocyanins.

It has low deproteinization abilities making it ideal for fining juice or base wines destined for secondary fermentation of sparkling wines, or beer. 

Recommended dosage: 

• Juice: 200-1000 ppm (20-100 g/hL) (1.7-8.3 lb/1000 gal) 
• Wine: 100-500 ppm (10-50 g/hL) (0.8-4.2 lb/1000 gal)
• Beer:  300 - 800 ppm (30 - 80g/hL) 

Usage: Dissolve Bentonite in approximately 20 times its volume of cold water and mix vigorously to remove lumps. Allow the mixture to swell for 6 to 12 hours. Add to the juice or wine during a good mixing. Depending upon the wine, a Bentonite addition may take up to 7 days to settle.