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:
- Measure Bentonite:
- Use 1 teaspoon (4 grams) of bentonite.
- 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.
- Add to Must:
- Pour the bentonite slurry into your must (the mixture of juice concentrate and water) before adding the yeast.
- Mix Thoroughly:
- Stir the must well so that the bentonite is evenly distributed throughout the liquid.
For 5 Gallons of Wine:
- Measure Bentonite:
- Use 4 ½ teaspoons (21 grams) of bentonite.
- 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.
- Add to Must:
- Pour the bentonite slurry into your must (the mixture of juice concentrate and water) before adding the yeast.
- 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.