I’m new here, so hopefully I’ll get some responses from people with lots of experience and opinions. I’m in the process of making six pails, 6 gallons each, of non-concentrated varietal wine. It’s my third year doing this and will be my 5th batch. Was wondering if anyone had any insight into what the best time to add bentonite and what the max recommended time that the wine should be sitting on the bentonite and sediment. Appreciate anything that you would care to share.
Should move this to Cellar Rats.
Why do you want to add bentonite? I’ve been making wine for 20 years and never used it.
Sorry for posting in the incorrect spot. Like I mentioned, I’m new to the site. Also, I was under the misconception that there were people that actually made wine on this forum. Now I believe that to not be the case.
You kinda missed my question though. If you do not use bentonite, your input doesn’t really apply to me as I do use it.
Bentonite is great for removing proteins from the wine. It also clarifies the wine and contributes to its long-term stability. I have never Not used it.
Thnx anyway for your insight and best of luck to all on here. Ciao!
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Pretty amazing. Guy gets input from a highly experienced winemaker and flames out.
That’s hilarious.
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There are lots and lots of people who “actually make wine” on this board, including the person whose question you just dismissed, but we separate our discussion into subforums which focus on particular lines of discussion. Your question belongs in the Cellar Rats subforum of this board. He wasn’t shooing you off this wine board, just directing you to the most appropriate location on it.
Dismissing the input of a highly experienced and respected wine maker for ANY reason seems misguided to me. Isn’t there a lot to be learned from a discussion with someone who does things differently?
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There are multiple lifetimes worth of commercial winemaking experience here. If you come back with some curiosity and humility, you’ll find a wealth of knowledge that people are happy to share.
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About the right time for some of that Humble pie.
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Matt, if you’re using bentonite as a pre-bottling clarification aid then the time to use it is when you’re close to being ready to bottle. And you only need to wait until it’s settled and can then rack off. A week should be plenty of time for the bento fines to fall out.
Don’t really understand the snark aimed at Wes though…he’s a knowledgeable and helpful person and was probably just trying to save you a few bucks and a bit of time.
I do use bentonite in various winemaking applications. Home winemaking though, you shouldn’t need it. I mean, I don’t know exactly what you’re doing, and it’s cheap and it’s harmless, but it may be an unnecessary step for your process.
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