News

What is Bentonite and Why and How is it Used in Winemaking?

Perhaps we should have called this article "Everything You Wanted to Know About Bentonite but Were Afraid to Ask", or perhaps "Everything You Didn't Want to Know About Bentonite and Would Definitely be Ashamed to Ask."

When beginner winemakers are starting their first winemaking kit, they encounter a mystery packet containing a strange granular substance called bentonite, and a common question is, "what is this bentonite stuff and why am I adding it to my juice?" Or for those more prone to paranoia, they ask, "what is this toxic waste sludge, and how soon will it take to kill me?"

You can relax and rest easy, because bentonite is not toxic waste. In fact, bentonite is an actual type of clay commonly mined in Wyoming. How wholesome is that? And it's not even mined next to the Superfund toxic waste dump. Bentonite is most commonly used during the initial stages of the winemaking process, usually during primary fermentation. Here's why and how it is used:

Why Bentonite is Used in Winemaking:

  • Protein Stabilization: Bentonite helps to remove pesky proteins that cause cloudiness in the wine. Bentonite binds to these proteins and causes them to precipitate out, which is where they belong - out of our wine!
  • Clarity: Bentonite is usually added at the beginning for fermentation, which allows it to work throughout the fermentation process, helping to achieve a clearer final product.

How to Use Bentonite in Winemaking

For 1 Gallon of Wine:

  1. Measure Bentonite:
    • Use 1 teaspoon (4 grams) of bentonite.
  2. Prepare Bentonite Slurry:
    • Dissolve the bentonite in ¼ cup (60 milliliters) of warm water. Stir thoroughly to avoid clumping and continue stirring until the bentonite is fully dissolved and forms a smooth slurry.
  3. Add to Must:
    • Pour the bentonite slurry into your must (the mixture of juice concentrate and water) before adding the yeast.
  4. Mix Thoroughly:
    • Stir the must well so that the bentonite is evenly distributed throughout the liquid.

For 5 Gallons of Wine:

  1. Measure Bentonite:
    • Use 4 ½ teaspoons (21 grams) of bentonite.
  2. Prepare Bentonite Slurry:
    • Dissolve the bentonite in 1 cup (250 milliliters) of warm water. Stir thoroughly to avoid clumping and continue stirring until the bentonite is fully dissolved and forms a smooth slurry.
  3. Add to Must:
    • Pour the bentonite slurry into your must (the mixture of juice concentrate and water) before adding the yeast.
  4. Mix Thoroughly:
    • Stir the must well so that the bentonite is evenly distributed throughout the liquid.

Okay, so now you know the secrets of bentonite. Bentonite is not some frightening mystery substance, and by using bentonite at the beginning of fermentation, winemakers can produce a clearer and more stable final wine.

Natural Spontaneous Malolactic Fermentation in Home Cider Making


Editor's Note: 

Before we begin, I want to get this out of the way. Sometimes malolactic fermentation is referred to as MLF, and lactic acid bacteria are referred to as LAB. Well, I hate acronyms. I've always hated acronyms, and I will forever hate acronyms.  Damn them all to hell! I find them to be annoying, lazy, witless and a defecation upon the natural beauty of language. After all, say out loud "malo-lactic fermentation" and observe how those phenomes roll velvety off the tongue. Consequently, as God is my witness and over my dead body, you will NEVER catch me using acronyms. So dive right in, enjoy this article, and learn some things about MLF and LAB.


Understanding Malolactic Fermentation (MLF - ha ha, just kidding)

Malolactic fermentation is a secondary fermentation process in which lactic acid bacterial convert malic acid into lactic acid. This process reduces cider's overall acidity and can impart a smoother and more complex flavor profile. Unlike the primary fermentation driven by yeast that we've explicitly added, malolactic fermentation is a bacterial fermentation that occurs naturally under the right conditions. If you are using fresh, preservative free and unpasturized cider, there is a good chance that the malolactic bacteria will be present.

Incidentally, in the context of cider and wine making, the term "malolactic bacteria" is often used interchangeably with "lactic acid bacteria" to specifically refer to those bacteria that carry out malolactic fermentation.

Advantages of Natural Spontaneous Malolactic Fermentation

It's gotta be good for something, or we wouldn't be talking about it, right?


1. Enhanced Flavor Complexity:

  • Malolactic fermentation can add depth and complexity to the cider's flavor profile. The conversion of malic acid to lactic acid can create buttery, creamy notes and enhance the overall mouthfeel.


2. Reduced Acidity:

  • The process reduces the sharpness of malic acid, which is replaced by lactic acid, resulting in a smoother and more balanced cider. This can be particularly beneficial for apples high in malic acid, which might otherwise produce a very tart cider. Think about biting into a Granny Smith apple and the tremors that ripple through your teeth and across your tongue. That's malic acid.


3. Natural Process:

  • Yes, malolactic fermentation is all natural, and if you're using organic cider, then we can say it's organic too. Can't get more earthy-crunchy than that!
  • Natural lactic acid bacteria are often present with the apples, and the malolactic fermentation occurs spontaneously and without any annoying intervention from us. For cider makers wanting to produce a beverage with minimal intervention and additives, this is a bonus.


Disadvantages of Natural Spontaneous Malolactic Fermentation

Okay, so this is too good to be true. Something's got to be wrong, right? So let's lay out our "get out of jail free" disclaimers so in the exceedingly rare chance your cider doesn't come out absolutely perfect, we can say, "Ha ha, sucker, you screwed up. You trusted us!"

1. Unpredictability:

  • Since spontaneous malolactic fermentation relies on naturally occurring bacteria, the process can be unpredictable. In other words, sometimes it just doesn't happen. Okay, so technically if you're a textbook weenie, you can say there is no guarantee that the desirable strains of lactic acid bacteria will dominate, which can lead to inconsistent results. True, but in practice we've never heard anyone report a problem.


2. Risk of Off-Flavors:

  • If undesirable bacteria outcompete the beneficial lactic acid bacteria, they can produce off-flavors and spoil the cider. This risk is higher in less controlled environments. Once again, for completeness, we're repeating textbook stuff. Cider is amazing in its high acidity and low pH. Under proper anerobic conditions, we've never actually heard of "undesirable bacteria" outcompeting our beneficial bacterial friends. On the other hand, we have heard about our asshole friends drinking our fermenting cider before it was ready.


3. Extended Fermentation Time:

  • This is a big disadvantage. Spontaneous malolactic fermentation will significantly extend the time until the cider is ready to drink. This conjures up the old phrase "a watched pot never boils." You can stare at your fermenter for one or more months with these tiny annoying bubbles that keep rising magically from nowhere, and you want them to stop so your cider will finally be ready, but the bubbling just keeps going....If you've got the patience, it's worth the wait.

4. Over Carbonated Bottles:

  • Recognizing if have a malolactic fermentation is important. Because the lactic acid bacteria tend to work annoyingly slow and over long time periods, it's easy to miss. But if you bottle your cider while malolactic fermentation is still occurring, you run the risk of developing too much carbonation, which in tern increases the chance of exploding bottles.


How to Recognize Natural Spontaneous Malolactic Fermentation


1. Visual Signs:

  • Malolactic fermentation typically produces tiny bubbles that seemingly and endlessly rise up the fermenter. This contrasts with the primary yeast fermentation which is quite vigorous, or in textbook speak, bubbles like crazy. Unlike the yeast (alcohol) fermentation, malolactic fermentation may also appear sporadic, meaning it could seem to start and stop. Such exceedingly slow but apparently long-term bubbling behavior is the typical indication that malolactic fermentation is occurring.


2. pH and Acid Testing:

  • If you are an enthusiastic hobbyist, then monitoring the cider's pH and acid levels can help identify malolactic fermentation. A decrease in total acidity and an increase in pH are indicators that MLF may be occurring. But let's face it: most of us are (circle one: too lazy, disinterested, ambivalent) to measure pH and acid. We just let it ferment to completion in gnawing anticipation of when we can finally drink the cider!


3. Sensory Evaluation:

  • You can taste the cider regularly. If the cider becomes smoother and less tart, with the development of buttery or creamy notes, malolactic fermentation is likely underway. By the way, a buttery flavor indicates the presence of diacetyl, which, in addition to lactic acid and CO2, is another byproduct of malolactic fermentation. However, if malolactic fermentation progresses to completion, which in our case is typical, the buttery diacetyl flavor will disappear, as the lactic acid bacteria will reuptake the diacetyl.


4. Presence of Lees:

  • Lactic acid bacteria typically produce fine lees (sediment) at the bottom of the fermentation vessel. This sediment is different from the yeast lees, and once again is a sign of malolactic fermentation.


Encouraging Natural Spontaneous Malolactic Fermentation

While this article focuses on spontaneous malolactic fermentation without adding a malolactic strain, certain conditions can encourage the natural process:

  • Temperature Control: Keep the cider in a slightly warmer environment (18-22°C or 64-72°F) to encourage bacterial activity.
  • Avoid Sulfites: Sulfites can inhibit and kill lactic acid bacteria, so avoid adding them during or after primary fermentation if you wish to promote spontaneous malolactic fermentation.


What if We Don't Want Malolactic Fermentation?

There are reasons why we might not want malolactic fermentation. For example, we want to drink the cider sooner, or we want a drier, crisper (more acidic) cider. What should we do?

  • Use pasteurized cider. The heat will have eliminated all lactic acid bacteria.
  • Kill them all. Okay, so I know this sounds cold (and potentially psychotic), but that's what we do. Malolactic bacteria are very sensitive to sulfites, and it doesn't take much to annihilate the entire population. Fifteen parts-per-million (ppm - damn, I've used an acronym!) typically does the trick. For reference, one Campden tablet per gallon achieves 30 parts-per-million with no taste contribution, so that's all you need.

The Big Takeaways

Natural spontaneous malolactic fermentation can enhance your home-made cider's complexity, softening its acidity and balance. However, if you have a malolactic fermentation, you should recognize the signs and decide how you want to proceed.  It comes with challenges, with patience being the greatest obstacle. I'm too lazy to add a cultured strain of lactic acid bacteria, but I'm always happy when I develop a spontaneous malolactic fermentation. It softens the cider's natural bracing tartness and produces a beverage I'm happy to age for years to come.

How to Make Hard Cider

How to Make Hard Cider

Is there such a thing as Autumn in a glass? Well if not, then making hard cider at home is about as close as you can get. But why would you bother making hard cider at home when you can just go out and buy it? Maybe because it's unbelievably easy, fun and rewarding, all while using simple equipment like a bucket and carboy, and simple ingredients like fresh apple cider, sugar, and yeast.

The process is remarkably simple. Ferment the cider in a primary fermenter like a bucket or carboy. Let the cider clear in a secondary fermenter like a carboy. Bottle the cider and give it some aging time for maturation. This is not hyperbole: the satisfaction of enjoying a crisp, homemade hard cider that you crafted yourself and shared with others is a truly fantastic, which is hard to understand until you've done it yourself. Here’s a step-by-step guide to help you create your own hard cider:

 

Ingredients and Equipment

Ingredients:

  • 5½ gallons of fresh cider (final volume will be 5 gallons)
  • Sugar (to increase alcohol content)
  • Yeast (variety of strains to choose from)
  • Optional: 5 oz priming sugar (for carbonation), K.C. finings (for clearing)

Equipment:

  • Primary Fermenter (6½ gallon food-grade plastic bucket or carboy)
  • Airlock
  • Cleaning and sanitizing solution
  • Rubber Stopper (if using a carboy)
  • Long-handled spoon (for mixing sugar)
  • Funnel (if using a carboy)
  • Hydrometer (optional, for measuring alcohol content)
  • Siphon setup (auto siphon and hose for transferring cider between vessels)
  • 5-gallon carboy (plastic or glass, for secondary fermentation)
  • Bottling Bucket & Spigot (optional. You can use primary fermenter for this step)

Steps to Making Hard Cider

  1. Preparation:

  2. Primary Fermentation:

    • Pour the cider into the fermenter.
    • Add your chosen sugar combination:
      • 6 cups white table sugar
      • Or 3 cups white table sugar + 3 cups brown/raw sugar
      • Or 3 lbs honey (adds a floral bouquet)
    • Stir until the sugar is completely dissolved.
    • (Optional) Measure the specific gravity with a hydrometer.
  3. Adding the Yeast:

    • Aerate the cider by swirling the fermenter to mix in air.
    • Add the yeast:
      • For liquid yeast: Pour directly into the cider.
      • For dried yeast: Sprinkle on top of the cider without stirring.
    • Close the fermenter and attach the airlock.
    • Maintain fermentation temperature between 65°F - 75°F until fermentation begins.
  4. Secondary Fermentation:

    • After about 2 weeks, transfer the cider to a 5-gallon carboy, either glass or plastic.
    • If fermentation is still in progress, keep the carboy in the proper temperature range until bubbling stops completely.
  5. Aging and Clearing:

    • Once fermentation is complete, if possible, move the carboy to a cooler location for aging. Cooler temperatures promote faster clearing.
    • Allow the cider to rest for at least a month until it clears.
    • (Optional) Add K.C. finings if the cider is slow to clear.
  6. Bottling:

    • Before bottling, make sure all fermentation activity has ended.
    • For still (non sparkling) cider, do not add priming sugar.
    • For sparkling cider: Dissolve 5 oz of priming sugar in 16 oz of water, boil, and add to the bottling bucket.
    • Siphon the cider into the bottling bucket, avoiding splashing and try to leave behind most of the sediment.
    • Bottle the cider, leaving about 1 inch from the top, and cap the bottles.
  7. Carbonation and Maturation:

    • Store bottles at room temperature for at least 2 weeks for carbonation.
    • Once carbonated, which you can verify by opening a bottle, store in a cool place. The cider flavor will continue to improve with time.
  8. Drinking and Enjoying:

It's very common for first-time cider makers to taste their young cider and think they've done something wrong. This is because they're comparing their cider to commercially produced ciders, which are typically heavily sweetened. These commercial ciders are heavily sweetened to counterbalance the ciders' naturally high acid levels. High acid tastes tart or sour. Our home-made hard cider has no sugar, and thus we taste the full punch of the acid. If you like a dry wine, then you will like dry cider. But if the cider is too tart for your taste, then you can sweeten it at the same time you drink it. Think about adding cream and sugar to coffee. You make the coffee first and then add cream and sugar to your personal taste. Do the same with your dry hard cider. Pour it into a glass and then sweeten it with anything you want. Try unfermented cider, apple juice, raspberry juice, honey or any other type of sweetener that sounds good. Add enough until it tastes how you like. There is no right or wrong here, because taste is completely subjective.


The Final Sip

Well, that's it. Of all the different types of fermentations, like beer, wine and mead, cider making is generally considered to be the easiest. The process couldn't be easier, it's fun, and when you're done, you have cider. What could be better than that?