• Bentonite 100grm
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Bentonite 100g

Bentonite 100g

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Bentonite is a natural clay fining agent for clearing cloudy wines and ciders. It swells in water and attracts proteins, carrying them to the bottom of the vessel so the wine above drops clear.

Key features

  • Fining agent for wine and cider
  • Removes protein haze, which other finings may not shift
  • Especially useful in wines made from high-protein fruit
  • 100g pack - plenty for many gallons

Specs

  • Contents: sodium bentonite, 100g
  • Typical rate: 1 teaspoon per gallon (4.5 litres)

How to use

Mix with hot water into a smooth paste before adding - full steps are in the How to Use box below.

Who it's for

Country and fruit winemakers, cider makers and anyone with a wine that won't clear. After it has settled, rack off the sediment with a Brewco Simple Syphon. Stabilise with Campden Tablets before bottling, and use Pectolase if the haze is caused by pectin from the fruit rather than protein.

Bentonite
How to Use
Dose
1 tsp per gallon
4.5g in 100ml boiling water
Pack treats
About 22 gallons
100g
Max
1g per litre

Used for: Clay fining that absorbs proteins and clears haze in wine and cider. Vegan.

When: At the start of fermentation, or into a finished hazy wine or cider.

Step by step
1Mix 1 teaspoon (4.5g) per gallon (4.5 litres) with 100ml of boiling water into a paste.
2Leave to cool.
3Add to the fermenter and stir well.
4Leave to clear, then rack or bottle as usual.
Good to know: Don't use at the same time as pectolase - bentonite stops the enzyme working. More than 1g per litre can strip aroma and flavour.
You may also need: Pectolase · All finings
Frequently Asked Questions
What is bentonite?

A natural clay fining. It absorbs haze-forming proteins and drags them to the bottom, clearing wine and cider. It's vegan.

How much do I use?

1 teaspoon (4.5g) per gallon (4.5 litres), mixed into 100ml of boiling water as a paste. Don't go over 1g per litre or it can strip flavour.

When do I add it?

At the start of fermentation, or into a finished hazy wine. Not at the same time as pectolase.