CROSSMYLOOF BREW

BENTONITE

Used to clarify and fine wine, mead and cider. It’s great for removing protein haze and can be used to remove off aromas.

Hello you lovely lot. Tom uses a helluva lot of Bentonite when making his country wine, apple mead and cider, and we thought we could help out all you lovely brewers with (what we think is) a great deal 😉 We thought about ‘sexing up’ the bentonite blurb below, but I really don’t think it’s possible. Is it? :/ Anyway, Tom’s long and short on Bentonite is below…

What is Bentonite? It’s an impure clay formed by the weathering of volcanic ash. It is an absorbent material that is able to bond with the floating particles that cause cloudiness in wine.

How to Use Bentonite. Use before fermentation starts. Usage – 1 teaspoon per 5 litres (1gallon). Mix vigorously in 1/2 cup of previously boiled water. Allow to stand for 15-30 minutes to disperse. Stir again, then add to your vessel and swirl vigorously for a few minutes. Store in a cool, dry place.

The colour of the bentonite is subject to change from time to time.