• Young's Bentonite 100g
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Young's

Young's Bentonite 100g

Young's Bentonite 100g

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Young's Bentonite is a natural clay fining for wine and cider. Mixed into a slurry and stirred in, it swells and draws haze-forming proteins down to the bottom of the vessel, leaving the wine clearer and more stable.

Why use bentonite

  • Removes proteins that can cause a cloudy haze, especially in white and fruit wines
  • A mineral clay, not an animal product
  • Works on home-made country wines and ciders as well as kit wines
  • 100g pack - enough for many batches

Using it

Mix with water into a smooth slurry before adding; the How to Use box gives the full method and dose.

Good to know

Bentonite settles out with the sediment, so rack the wine off carefully once it has dropped. For fruit wines, pair it with Young's Pectolase to stop pectin haze, and protect the finished wine with Campden tablets. Clean and sanitise your demijohns and fermenters first with ChemSan.

Who it's for

Wine and cider makers who want a clearer, more stable result, particularly when making wine from fresh fruit where haze is more common. See the rest of our additives.

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.