Bentonite is a naturally occurring clay used to aid the clearing of cloudy wines. When added to wine, it swells in water, absorbing proteins and dragging them to the bottom of the vessel as sediment, leaving the wine above brilliantly clear.
Mix 1–2 teaspoons with warm water to form a slurry before adding to wine. Leave 3–7 days undisturbed for full effect, then rack using a Simple Syphon. Works particularly well in wines made from high-protein fruits. Use alongside Campden Tablets to stabilise the wine before bottling. See also: Pectolase for pectin haze in fruit wines.