A week ago the wife grab a pack of Youngs super wine yeast compound, instead of nutrient. So I've used it on a gallon of Lychee and a gallon of Rhubarb. All progressed very quickly, racked off.Both are now uniformly cloudy. Is this possibly down to the bentonite in the compound ? and why include it at the start ? I thought it was a fining agent
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Why include Bentonite at start?
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The way I understand the use of bentonite in the beginning of fermentation goes like this. The bentonite serves a couple of purposes in the brewing process. The bentonite will keep yeast from setting out during fermentation this will help ensure a total fermentation of your wine. Two bentonite will help break down the pectin in the juice this will help your wine clear without pectic haze. Third is the bentonite will after fermentation help settle out the lees leaving a more compact bed harder to disturb when racking.http://www.winensuds.com/ Gotta love this hobby
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Originally posted by rjb222 View PostThe way I understand the use of bentonite in the beginning of fermentation goes like this. The bentonite serves a couple of purposes in the brewing process. The bentonite will keep yeast from setting out during fermentation this will help ensure a total fermentation of your wine. Two bentonite will help break down the pectin in the juice this will help your wine clear without pectic haze. Third is the bentonite will after fermentation help settle out the lees leaving a more compact bed harder to disturb when racking.Last edited by fullmoonwinery; 18-11-2009, 09:29 AM.
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Originally posted by Pyrosfx View PostA week ago the wife grab a pack of Youngs super wine yeast compound, instead of nutrient. So I've used it on a gallon of Lychee and a gallon of Rhubarb. All progressed very quickly, racked off.Both are now uniformly cloudy. Is this possibly down to the bentonite in the compound ? and why include it at the start ? I thought it was a fining agent
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