anybody else get the shits from drinking too much bentonite? i didnt want to waist the bottom of the bottle of my apricot wine so i just drank it i guess bentonite has some hidden health benifits ;0
@glennmunro01 actually, bentonite has been used since the egyptians (and possibly before) for first aid in extracting heavy metals. The trace amounts of aluminum in some bentonite deposits are far less than what most people experience from incidental contact with aluminum on a daily basis. Search google for "aluminum bentonite" and read the entry on hydrated bentonite.
bentonite is all natural. It's a clay with a unique ionic charge. You can also use sparkloid. I have no idea what's in that and Isinglass which is made from the swim bladder of a fish. I've had best results with bentonite by far.
I am using youngs brew, after fermintation can i transfer to plastic nucket to clear so I can use my bottle with air stopper again, should lid be sealed or loose fitted for 7-10 days clearing?
@rabbieg09 loose fitted lid is fine, Actually, you're probably better off using the bucket with loose lid first and then moving to the bottle to clear. That's how most brewers do it if they're worried about clarity.
So long as you have good fermentation activity a loose fitting lid on a bucket is fine because the positive pressure of the batch making C02 keeps outside air out. You just can't visually measure the gas output w/o a bubbler.
@chrisd234 10 days for really good clarity. You may have to use 2-3 rounds of bentonite to get commercial quality clarity. It really all depends on how much you have suspended in liquid in the first place.
@merddyn2002 I was about to ask this, because I've bentonited my wine and it's been nearly two weeks, and I'm considering doing it again because it isn't as clear as I would like.
Awesome vid but even after you put the Bentinite it was not completely clear, how can you make it to be as clear as commercial wine? Filter or some other ways?
@Sanji 1812 There are clearing agents that you can use other than bentonite which is just a clay that makes particles stick to it though static, but if there is pectin in the wine you will never get it water clear. You can add bentonite at the being of the wine and then again at the end to get it even more clearer.
i dont think wiping the siphon tube with a bathroom towel that you wiped your ass with is very sanitary. paper towels and a small amount of sanitizer on them works well. and i always store my siphone tube in a ziplock bag when done
@66jesko Clarity has nothing to do with alcohol content (AC). The clearer the batch the better the flavors will come through. Wine that's not clear tends to have a very off flavor. (though some beers are designed to be cloudy like a hefeweizen)
Another thing I have found is that if you use a smaller siphon tube, it does not create so much suction and will help so you don't suck up the sediment at the bottom when you get down there. It helps you get more of the good stuff ; )
@helicrashpro don't disagree with what you're saying but there's a world of difference between the clear you get by not messing with your fermenter and the clear you get from bentonite :)
@merddyn2002 I should also point out that using certain fruits will leave you with more cloudy outcomes even if you don't move the fermentation container. I generally only make wine with grapes and get very clear wine that I can not tell the difference from a bentonite cleared batch. But if you are making wine with other fruits bentonite can be useful and will provide a noticeable difference. You can also filter your wine through a micron filter (very cheap) and get an even better result.
If you leave the container alone for the duration of the fermentation and for a week or 2 after fermentation is complete, then most all of the sediment will settle at the bottom by it self. You can also put the wine in a secondary container before bottling to let the rest of the stuff settle out if it is still a bit hazy. I get very clear wine just by not ever moving the fermentation container at all form the time of putting the stuff in, until I siphon it out.
So I am learning that oxygen is bad for the wine. Have you ever herd of anyone using Nitrogen gas to displace the oxygen in the bottle or carboy? It is heavier than air so just puring it in the bottle or carboy will push out the oxygen and leave nothing but Nitrogen. I do this for other things like epoxy as it reacts with air also. it would be very easy to do, but just wondering if you have every heard of it? Thanks again. Jason in Hawaii
o ya and would bentonite thats in powder form and meant to be eaten bought from akins the herb and natural remedy store be effective in clearing wine? I mean is it all the same? i really dnt wanna have to order online
yep yep, before i teamed up with High Gravity as my supplier I used to use Defalcos and still do when it's something not worth paying the shipping on. Scott Birdwell is an awesome dude.
my dads friend started homebrew, he also does f**k loads of wine, he has massive id guess around 80 gallons, there about knee height and you can bearly get your arms around them, and he has about 4 of them...
Anyway he was pouring my friend a beer, and as per usual he left about 2cm in the bottom of the bottle, he said "why arent you pouring it all in", so he did and all the yucky yeasty stuff ended up in his glass...
PS i would reckoment a cold smoker, for smoked barley and beer.
bentonite is kitty litter,same exact thing.I'm suprised no one has ever tried using it.I going to conduct an experiment with a liter of my current batch of mead im brewing.Ill post the results in a couple of weeks as a response to this video. 5/5.love your vids by the way.
Also, I didn't see in any of your videos the adding of metabolic bacteria. Is that necessary with juices off the self, or does it apply only to wines made from raw grapes?
metabolic bacteria? you mean enzyme? You can add pectic enzyme to fresh fruit to help break down the cell structure of the fruit and thus release more juice but it's not a bacteria (living material), it's just a chemical.
I bought a book on making wine and spend a lot of time at the local brew-master house. From what the experts tell me, too much tannin will make the wine bitter. Metabolic bacteria is added to do something about that. Since I have recipes saying to add tannin, I don't understand why they have me add the bacteria also. No one can seem to agree as to when to add the bugs and exactly what it does. I bought some for the heck. It is expensive.
i think you're maybe talking about Maltolactic bacteria which is used to lower the ph (acidity) and sulpher dioxide (SO2) of a wine and theoretically increase the complexity of flavors/aromas. I've never played with this stuff and honestly dont know any home brewers who ever have. I've never even heard of it until I googled for brewing bacteria.
By the way, I like your videos and approach. I've saved them all in my favorites. I'm just starting out and doing 5 gallons at a time. I'm either going to get it right or go blind trying. Thanks for taking the time to show us the right way. You need to get that asthma looke at, though.
Was Darth a winemaker too? I'll keep an eye out for new stuff you put out. Don't drink any of your stuff until you test it on the dog. I have my friends test my stuff first. See ya on the next series of videos.
Most of the wine making postings show putting the bentonite in at the beginning of fermentation and leaving it behind during first racking. What are your comments on that?
hmmm, my comment is that it's whack and i've honestly never seen a brewer or instructions say to do that. If there was an understanding of how bentonite works it would be apparent how ineffective that would be. Once mixed with the batch it only stays suspended momentarily then it all falls to the bottom. While it's suspended it's unique ionic charge is what attracts other floating particles.
there are not nearly as many floating particles at the beginning of a brew as there are at the end and once the bentonite has settled it's basically useless. Your batch will get marginally clearer if you use bentonite at the beginning, but it will be MUCH clearer if you use it after primary fermentation. I really can't say what having that clay sitting in the bottom of your fermenter for that long would do for the taste of your wine either.
Winexpert: 'I Made This--Primary Fermentation' shows adding the bentonite during fermentation. They show it being left behind during first racking later. I just did one of their kits following the instructions. I am about to start five gallons using fruit juice. I think I will follow your lead and apply the bentonite at the end. I'll let you know in a few months the difference in taste.
For my primary fermenting I'm using a balloon for an air-lock on a 1 gallon carboy. Its been 15 days, the balloon is still standing up fine and it still has co2 bubbles rising to the top. Im wondering when I should rack it to the second fermenter, how would I judge on when its ready?
Merddyn2002 probably has a better answer, so I'll defer to whatever he says if it's different than mine. What all the experts are telling me is to rack from your primary fermenter when the specific gravity reaches 1.010 or less. That takes place usually 5-7 days in to the process. You should then leave it in your secondary fermenter at least 10 days. Rack again when there are no signs of fermentation and the SP is .990 or less. Then stabilize, degas, and do the clearing. Let set 30 days.
I used bentonite on some wine and the sediment is fluffy and looks milky at the bottom, should I just leave it longer, it doesn't look solid like yours does? Any ideas
Are there other kinds of clay that one could use for clearing? Green clay, for example? Just asking 'cuz I'm trying to avoid buying a bunch of stuff now.
Ummm, honestly I'm not sure. I know it's the special ionic charge in bentonite that makes it well suited for clearing. If you're really in a financial crunch I understand that egg shells can be used. I'm not exactly sure if you have to crush them up, but I do think they have to be baked to be dried and sterilized first. I've never tried that method. You can also use bull's blood, but I dont really have a bull handy and well, that's just gross. A 4 0z bag of bent will cost about $3.
I'm out in the sticks so I have to order and pay postage...I'll just buy one new thing a month. I'm loving the science in this - by the time I'm ready to clarify my wine maybe the big bucks will come rolling in. We used to buy huge bags of bentonite for glaze making back in my pottery days. Probably not food grade though. I just happen to have pure green clay around for facials. Beauty and wine - what more could one ask for?
I use bentonite but i've also seen good results from sparkloid if the water is hot enough. Hot water is also key with bentonite too though. The more I try them the less I like coffee filters. They get clogged VERY easily and are slow. I've stopped recommending them.
ya, it helps if you have really hot water and you add the bentonite in a little at a time, wisking after each addition to make sure its' all dissolved. If it balls up on you like that you just have to wisk the crap out of it.
Hey - I tried an accelatrator kit and its made in 7 days from start to bottleing.. No joke -- anyways they are only 5.99 -- great stuff - never tried it before.
nope, but you can. I use freezing because it's more effective on a really active fermentation. using campden tablets on an active fermentation is a little like trying to move a mountain with a hand shovel. Tablets are for when the fermentation is all but dead and you just need to give it that last kick in the pants. If you used enough to really be effective on an active ferment there would be a horrible taste added.
I don't know if you would know, but I'm using a kit and it says you have to wait 14 days but my wine already looks clear...... can I drink it?? or bottle it?
yep, you should be able to drink it. I wouldn't really bottle it though. There are degrees of clear and what looks clear now probably still has some sediment in it. If you bottle it the sediment will be obvious after a few days. in either case, it won't hurt you. Have some patience :)
yes, there are mechanical filters you can use but they're usually intended for much larger batches of wine and are somewhat expensive. I have never used one and have always been concerned about such a filter exposing the wine to the air too much.
Is the bentonite supposed to be in a saturation when used? and can it be used after multiple rackings to clear the wine? Will it leave behind its own residue? can the wine be clarified by centrifuging, instead? Thanks for sharing your knowledge; you are well spoken in the vids.
it's supposed to be dissolved in boiling liquid and then added to the wine. It can be used at any time, but if you add it once and give it about a week it'll probably be crystal clear. There are various other methods to clear wine. Not sure how centrifuging would work out. Never done it. And thanks for the cimpliment.
does it work in one day? because you said you were gonna make the video 24hours later but were buzy
MaTchBoOkPoEt 1 month ago
I would suggest spraying the hose with a spray bottle.
hsbc2468 2 months ago
anybody else get the shits from drinking too much bentonite? i didnt want to waist the bottom of the bottle of my apricot wine so i just drank it i guess bentonite has some hidden health benifits ;0
digitaldovideomn 3 months ago
Comment removed
glennmunro01 7 months ago
@glennmunro01 actually, bentonite has been used since the egyptians (and possibly before) for first aid in extracting heavy metals. The trace amounts of aluminum in some bentonite deposits are far less than what most people experience from incidental contact with aluminum on a daily basis. Search google for "aluminum bentonite" and read the entry on hydrated bentonite.
merddyn2002 7 months ago
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glennmunro01 7 months ago
Comment removed
glennmunro01 7 months ago
This helps immensely!
LaochWins 8 months ago
bentonite is all natural. It's a clay with a unique ionic charge. You can also use sparkloid. I have no idea what's in that and Isinglass which is made from the swim bladder of a fish. I've had best results with bentonite by far.
merddyn2002 1 year ago
I am using youngs brew, after fermintation can i transfer to plastic nucket to clear so I can use my bottle with air stopper again, should lid be sealed or loose fitted for 7-10 days clearing?
rabbieg09 1 year ago
@rabbieg09 loose fitted lid is fine, Actually, you're probably better off using the bucket with loose lid first and then moving to the bottle to clear. That's how most brewers do it if they're worried about clarity.
So long as you have good fermentation activity a loose fitting lid on a bucket is fine because the positive pressure of the batch making C02 keeps outside air out. You just can't visually measure the gas output w/o a bubbler.
merddyn2002 1 year ago
@merddyn2002 is bentonite the only good clearing agent/method? Id sooner use something all natural if possible even if results arent as good..
FletcherHabit 1 year ago
how long do you usually let the bentonite clear? Also, would you say that this is comparable to store bought wines for clarity? at least relatively?
chrisd234 1 year ago
@chrisd234 10 days for really good clarity. You may have to use 2-3 rounds of bentonite to get commercial quality clarity. It really all depends on how much you have suspended in liquid in the first place.
merddyn2002 1 year ago
@merddyn2002 I was about to ask this, because I've bentonited my wine and it's been nearly two weeks, and I'm considering doing it again because it isn't as clear as I would like.
bushinarin 7 months ago
Awesome vid but even after you put the Bentinite it was not completely clear, how can you make it to be as clear as commercial wine? Filter or some other ways?
Sanji1812 1 year ago
@Sanji 1812 There are clearing agents that you can use other than bentonite which is just a clay that makes particles stick to it though static, but if there is pectin in the wine you will never get it water clear. You can add bentonite at the being of the wine and then again at the end to get it even more clearer.
defiythelie 1 year ago
i dont think wiping the siphon tube with a bathroom towel that you wiped your ass with is very sanitary. paper towels and a small amount of sanitizer on them works well. and i always store my siphone tube in a ziplock bag when done
ihateniggersandjews1 1 year ago
the more clear the more what? the high AC? wish i knew what he was trying to say
66jesko 1 year ago
@66jesko Clarity has nothing to do with alcohol content (AC). The clearer the batch the better the flavors will come through. Wine that's not clear tends to have a very off flavor. (though some beers are designed to be cloudy like a hefeweizen)
merddyn2002 1 year ago
Another thing I have found is that if you use a smaller siphon tube, it does not create so much suction and will help so you don't suck up the sediment at the bottom when you get down there. It helps you get more of the good stuff ; )
helicrashpro 1 year ago
@helicrashpro don't disagree with what you're saying but there's a world of difference between the clear you get by not messing with your fermenter and the clear you get from bentonite :)
merddyn2002 1 year ago
@merddyn2002 I should also point out that using certain fruits will leave you with more cloudy outcomes even if you don't move the fermentation container. I generally only make wine with grapes and get very clear wine that I can not tell the difference from a bentonite cleared batch. But if you are making wine with other fruits bentonite can be useful and will provide a noticeable difference. You can also filter your wine through a micron filter (very cheap) and get an even better result.
helicrashpro 1 year ago
@helicrashpro Use a racking tube.
mieses2pieces 1 year ago
If you leave the container alone for the duration of the fermentation and for a week or 2 after fermentation is complete, then most all of the sediment will settle at the bottom by it self. You can also put the wine in a secondary container before bottling to let the rest of the stuff settle out if it is still a bit hazy. I get very clear wine just by not ever moving the fermentation container at all form the time of putting the stuff in, until I siphon it out.
helicrashpro 1 year ago
So I am learning that oxygen is bad for the wine. Have you ever herd of anyone using Nitrogen gas to displace the oxygen in the bottle or carboy? It is heavier than air so just puring it in the bottle or carboy will push out the oxygen and leave nothing but Nitrogen. I do this for other things like epoxy as it reacts with air also. it would be very easy to do, but just wondering if you have every heard of it? Thanks again. Jason in Hawaii
jasonjet25 1 year ago
Comment removed
jasonjet25 1 year ago
can you drink the wine from super simple winemaking - without using a clearing agent - Do you always have to clear your homemade wine?
chadam217 1 year ago
@chadam217 no, you do not have to clear homemade wine, however your flavor with GREATLY improve if you do.
merddyn2002 1 year ago
o ya and would bentonite thats in powder form and meant to be eaten bought from akins the herb and natural remedy store be effective in clearing wine? I mean is it all the same? i really dnt wanna have to order online
idkimjusthere 2 years ago
so wait you said you came back two weeks later, but the actual process for the wine to clear only takes around 24hours right?
idkimjusthere 2 years ago
just to defalco's the other day to buy my first wine kit
titoazuara 2 years ago
will bentonite work on brewing beer??
dmeckle 2 years ago
never tried it honestly. I've never needed it because extract brewing turns out a pretty clear beer to begin with.
merddyn2002 2 years ago
@merddyn2002 fair enough i all grain brew but now still have fairly clear beer. just always looking for something better.
dmeckle 2 years ago
is bakers yeast ok
thatvideowasneet 2 years ago
i have read that we could use gelatin as well -is this true? and if so how can i use gelatin? because i have that in my kitchen. knoxx unflavored.
and do all wine stores carry wine yeast?
androshi 2 years ago
@androshi go to your local natural heath foods store, they should have a brewing wine making section.
dmeckle 2 years ago
What would be the specific gravity of sweetened frute juice from the supermarket.
wildman649 2 years ago
hey wat type of fruit can u use and i can only buy bakers yeast is that bad thanks for posting 5 stars
bowmasterpigo13 2 years ago
did the label on the bentonite say defalcos? like off stella link defalcos??
nunhumper 2 years ago
yep yep, before i teamed up with High Gravity as my supplier I used to use Defalcos and still do when it's something not worth paying the shipping on. Scott Birdwell is an awesome dude.
merddyn2002 2 years ago
lol 8:41
calibersaif999 2 years ago
my dads friend started homebrew, he also does f**k loads of wine, he has massive id guess around 80 gallons, there about knee height and you can bearly get your arms around them, and he has about 4 of them...
Anyway he was pouring my friend a beer, and as per usual he left about 2cm in the bottom of the bottle, he said "why arent you pouring it all in", so he did and all the yucky yeasty stuff ended up in his glass...
PS i would reckoment a cold smoker, for smoked barley and beer.
rorrt 2 years ago
bentonite is kitty litter,same exact thing.I'm suprised no one has ever tried using it.I going to conduct an experiment with a liter of my current batch of mead im brewing.Ill post the results in a couple of weeks as a response to this video. 5/5.love your vids by the way.
Isismygoddess333 2 years ago
some cat litter has extra chemicals in it so pay attention to what the label says.walmart generic litter is 100% all natural clay(bentonite)
Isismygoddess333 2 years ago
any results Isismygoddess?
daikaiju20 2 years ago
Also, I didn't see in any of your videos the adding of metabolic bacteria. Is that necessary with juices off the self, or does it apply only to wines made from raw grapes?
martiwf0 2 years ago
metabolic bacteria? you mean enzyme? You can add pectic enzyme to fresh fruit to help break down the cell structure of the fruit and thus release more juice but it's not a bacteria (living material), it's just a chemical.
merddyn2002 2 years ago
I bought a book on making wine and spend a lot of time at the local brew-master house. From what the experts tell me, too much tannin will make the wine bitter. Metabolic bacteria is added to do something about that. Since I have recipes saying to add tannin, I don't understand why they have me add the bacteria also. No one can seem to agree as to when to add the bugs and exactly what it does. I bought some for the heck. It is expensive.
martiwf0 2 years ago
i think you're maybe talking about Maltolactic bacteria which is used to lower the ph (acidity) and sulpher dioxide (SO2) of a wine and theoretically increase the complexity of flavors/aromas. I've never played with this stuff and honestly dont know any home brewers who ever have. I've never even heard of it until I googled for brewing bacteria.
merddyn2002 2 years ago
Maltolatic. You are correct. Without the stuff in front of me, I can't remember half the names of some of these additives.
martiwf0 2 years ago
amen bro, i've been doing this for years and I still get it mixed up.
merddyn2002 2 years ago
By the way, I like your videos and approach. I've saved them all in my favorites. I'm just starting out and doing 5 gallons at a time. I'm either going to get it right or go blind trying. Thanks for taking the time to show us the right way. You need to get that asthma looke at, though.
martiwf0 2 years ago
thx, i enjoy doing them. It's not asthma. Darth Vader is my uncle.
merddyn2002 2 years ago
Was Darth a winemaker too? I'll keep an eye out for new stuff you put out. Don't drink any of your stuff until you test it on the dog. I have my friends test my stuff first. See ya on the next series of videos.
martiwf0 2 years ago
Most of the wine making postings show putting the bentonite in at the beginning of fermentation and leaving it behind during first racking. What are your comments on that?
martiwf0 2 years ago
hmmm, my comment is that it's whack and i've honestly never seen a brewer or instructions say to do that. If there was an understanding of how bentonite works it would be apparent how ineffective that would be. Once mixed with the batch it only stays suspended momentarily then it all falls to the bottom. While it's suspended it's unique ionic charge is what attracts other floating particles.
merddyn2002 2 years ago
there are not nearly as many floating particles at the beginning of a brew as there are at the end and once the bentonite has settled it's basically useless. Your batch will get marginally clearer if you use bentonite at the beginning, but it will be MUCH clearer if you use it after primary fermentation. I really can't say what having that clay sitting in the bottom of your fermenter for that long would do for the taste of your wine either.
merddyn2002 2 years ago
Winexpert: 'I Made This--Primary Fermentation' shows adding the bentonite during fermentation. They show it being left behind during first racking later. I just did one of their kits following the instructions. I am about to start five gallons using fruit juice. I think I will follow your lead and apply the bentonite at the end. I'll let you know in a few months the difference in taste.
martiwf0 2 years ago
For my primary fermenting I'm using a balloon for an air-lock on a 1 gallon carboy. Its been 15 days, the balloon is still standing up fine and it still has co2 bubbles rising to the top. Im wondering when I should rack it to the second fermenter, how would I judge on when its ready?
pureraver91 2 years ago
Merddyn2002 probably has a better answer, so I'll defer to whatever he says if it's different than mine. What all the experts are telling me is to rack from your primary fermenter when the specific gravity reaches 1.010 or less. That takes place usually 5-7 days in to the process. You should then leave it in your secondary fermenter at least 10 days. Rack again when there are no signs of fermentation and the SP is .990 or less. Then stabilize, degas, and do the clearing. Let set 30 days.
martiwf0 2 years ago
I used bentonite on some wine and the sediment is fluffy and looks milky at the bottom, should I just leave it longer, it doesn't look solid like yours does? Any ideas
drunkfux1 2 years ago
just leave it for a few days.
merddyn2002 2 years ago
Are there other kinds of clay that one could use for clearing? Green clay, for example? Just asking 'cuz I'm trying to avoid buying a bunch of stuff now.
HaveDoneList 3 years ago
Ummm, honestly I'm not sure. I know it's the special ionic charge in bentonite that makes it well suited for clearing. If you're really in a financial crunch I understand that egg shells can be used. I'm not exactly sure if you have to crush them up, but I do think they have to be baked to be dried and sterilized first. I've never tried that method. You can also use bull's blood, but I dont really have a bull handy and well, that's just gross. A 4 0z bag of bent will cost about $3.
merddyn2002 3 years ago
I'm out in the sticks so I have to order and pay postage...I'll just buy one new thing a month. I'm loving the science in this - by the time I'm ready to clarify my wine maybe the big bucks will come rolling in. We used to buy huge bags of bentonite for glaze making back in my pottery days. Probably not food grade though. I just happen to have pure green clay around for facials. Beauty and wine - what more could one ask for?
HaveDoneList 3 years ago
can this kill you (etc bacter).. if you dont sterilize it right?
sas103 2 years ago
Bentonite clay is kitty litter
quite cheap for about 5kgs
u can use it in making candy rockets aswell:)
great stuff
rainstormaeroponics 2 years ago
After using Bentonite, can you just filter it using a coffee filter? or do you have to siphon the wine?
tehnohopE 3 years ago
I use bentonite but i've also seen good results from sparkloid if the water is hot enough. Hot water is also key with bentonite too though. The more I try them the less I like coffee filters. They get clogged VERY easily and are slow. I've stopped recommending them.
merddyn2002 3 years ago
Thanks, I'll do that
I was using boiling water, but didn't add it in a little at a time
drunkfux1 3 years ago
Has anyone ended up with a ball of clay that sticks to your whisk when you try to stir it up, Any ideas how to get it to mix properly
drunkfux1 3 years ago
ya, it helps if you have really hot water and you add the bentonite in a little at a time, wisking after each addition to make sure its' all dissolved. If it balls up on you like that you just have to wisk the crap out of it.
merddyn2002 3 years ago
love these tips I have made a few brews and im always happy with them Ill try to post a video soon
tradogg3 3 years ago
Hey - I tried an accelatrator kit and its made in 7 days from start to bottleing.. No joke -- anyways they are only 5.99 -- great stuff - never tried it before.
africansunset 3 years ago
home growing stuff? 4:07
damn dude lets see how your plants look also nothing better than some home grown with your home brew :)
cars2024 3 years ago
Are you currently making any new brewing videos merddyn
drunkfux1 3 years ago
2 weeks? That's slow! Those home kits clear a whole carboy in 2 weeks.
a1mint 3 years ago
Are you using Campden tablet's to stop the fermentation process and clear the wine prior to using your Bentonite?
cujomojo2007 3 years ago
nope, but you can. I use freezing because it's more effective on a really active fermentation. using campden tablets on an active fermentation is a little like trying to move a mountain with a hand shovel. Tablets are for when the fermentation is all but dead and you just need to give it that last kick in the pants. If you used enough to really be effective on an active ferment there would be a horrible taste added.
merddyn2002 3 years ago
your vids are fantastic! out of curiosity, what is the name of the contact sanitzer you use?
YouBetchYaBoots 4 years ago
sodium metabisulfite. available in any homebrew shop.
merddyn2002 4 years ago
Hi,
I was watching you video and it was interesting me so much, even I started making wine myself too.
I bought some 100% grippe juice and mixed with some amount of sugar and put into the jar.
I need to know more about the secondary fermentation, Do I need to add the Yeast again to the wine for secondary fermentation?
If not could you please let know what exactly I need to do for the secondary fermentation?
All the best
John
zhians2001 4 years ago
I don't know if you would know, but I'm using a kit and it says you have to wait 14 days but my wine already looks clear...... can I drink it?? or bottle it?
jaywill1027 4 years ago
yep, you should be able to drink it. I wouldn't really bottle it though. There are degrees of clear and what looks clear now probably still has some sediment in it. If you bottle it the sediment will be obvious after a few days. in either case, it won't hurt you. Have some patience :)
merddyn2002 4 years ago
Is there also a type of filter that you can use to clear wine?
gorak142 4 years ago
yes, there are mechanical filters you can use but they're usually intended for much larger batches of wine and are somewhat expensive. I have never used one and have always been concerned about such a filter exposing the wine to the air too much.
merddyn2002 4 years ago
Is the bentonite supposed to be in a saturation when used? and can it be used after multiple rackings to clear the wine? Will it leave behind its own residue? can the wine be clarified by centrifuging, instead? Thanks for sharing your knowledge; you are well spoken in the vids.
bradmacaroon 4 years ago
it's supposed to be dissolved in boiling liquid and then added to the wine. It can be used at any time, but if you add it once and give it about a week it'll probably be crystal clear. There are various other methods to clear wine. Not sure how centrifuging would work out. Never done it. And thanks for the cimpliment.
merddyn2002 4 years ago
i could really go for a nice glass of yeastie beasties right now...lol
nicdaspic 4 years ago
In Puerto Rico we make "roncaña".
LaCosa9 4 years ago
What is "roncaña"
HaveDoneList 2 years ago
Is Bentonite a type of "sea weed"?
MartinsBrew 4 years ago
no, bentonite is a type of clay.
merddyn2002 4 years ago
Thank you!! I think you even said that..
MartinsBrew 4 years ago