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Pronounced KAI-tuh-san

Is there any way to accelerate fermentation? I have extracted juice from pricklypare cactus that just doesn't want to ferment on it's own

Are they also good for homemade mead?

yeah my notification said something a little more interesting... 👀

I saw the original title... 👀

Once I used egg whites to clear a white grape did

I dont know why you waist time and your products with chemicals to look just good , why clearing it ?😮 to looks good ? We need it just to taste good

Use an enzyme called Pectolase to clear the Pectin haze. Pectolase digests Pectin.

Glad to see bentonite clay put to good use 👏 (I have it in medicine cupboard to have a spoon when have upset tummy / food poisoning.... its amazing and gets to work straight away) Ive always added it to boiled water thats just warm, so boiling gets rid of chlorine etc. Im looking for something to clear blended mango cider/wine🥭 so hoping to just use bentonite without having to order pectin enzymes... would bentonite be enough do you think?

Star San when I get all done, I wipe the counters and floor with it

Is it just me, or is the speaker's eyes two different colors; brown right eye and green left eye? Thanks for the video! I've successfully made wine from Scuppernong grapes, which was very clear without the bentonite, but hoping this will help maximize how much clear wine is racked. If I were to guess, I would say that we probably lost about half a gallon or maybe a little more from no siphoning the remaining lees. I'm hoping that the bentonite will reduce the amount of lees / sediment.

Something I saw somewhere when doing my research is that the Camden tablets and K-sorbate shouldn’t go in at the same time because they both react with one another and creates a weird taste. Also the taste might be H2S from maybe not enough yeast. Anyways one thing for sure is that check it after a few months when everything has dissipated and aged properly. Cheers. Your videos are really inspiring

You could also toss in come vinegar or citric acid to neutralize the lye into a sodium salt this would reduce the amount of times you need to rinse the bottle or even eliminate the dishwasher cycle.

Thank you very much for the list

I really appreciate the video do you mind leaving a link to the papers you read for your info on the bentonite. I have a homebrew store just close to me here in Toronto and I might be able to grab that after reading your sources

I have a couple of Vinometers and they work fine for red wines. However I really have trouble measuring white wines. Do you have any suggestions for using the Vinometer with whites?

Bleach is the best sanitizer. It will even eat wine particles out of a carboy. You will get a pectin haze if you add anything hot to the fruit must. Some wines will never clear. Peach can be one of them, especially if you ferment with the skins on. Otherwise, let time clarify it for you. Grape wines should be cold stabilized in a refrigerator or a cold garage in the winter so it can precipitate tartaric crystals. Always make a mini starter before pitching the yeast, using some of the must. If the starter dies after adding some must, then you still have too much potassium metabisulfite in the must. Wait longer and try again. Open ferment (with a cloth over the pail) until SG 1.010 andcthen rack to a glass carboy. You will have a cleaner tasting wine.

I was looking at kits today, I’m glad I ran across your video!

So either we use bentonite or pectic enzyme, right? Or we could use both?

Could this bentonite clarifier works inside fridge? I want to clarify my cold brew coffee and make it look cleaner like wine without hard to remove particle in it which make it look bad inside clear bottle

Can you give me a time frame of how long it normally takes to make watermelon wine…i have already racked it twice

Thank you for this info, all the way from Pakistan.

Our new house has exactly this combination. Apples and plums. While the apple tree didn't fare too well this year due to the high moisture in my region, the plum tree yielded an ungodly amount. I'm going to give this recipe a try! Very brand new to wine making (skipping your recommendation of starting with kits as something gotta be done with all these plums asap) so few silly beginner questions - why was agitating day 3 bad exactly? It delayed yeast growth? - most importantly, any follow up at this time? Anything you would have changed from the recipe if you'd do it again?

I in California so it’s obviously really hot in summer right after I harvest my grapes. How can I keep the grapes cool when fermenting or does it even matter?

Great tips

How did your wine turn out? I had the same problem. Let it set for 7 days. Nothing just restarted it today. Is that going to affect anything?

yes, make enough cider, mead and wine that you dont need to hurry the wine. My hard cider, is best after an entire year. it finally clears and is a magnitude better to drink. : )

Can you leave the bentonite in it as long as you want or should I rack it after a few days?

if it's pectin, you could try pectic enzyme. I hear that works well.

Have you tried gelatin and comparing the two ? Thanks 🇦🇺

Unscented kitty-litter.

It was helpful thanks a lot!!

Great channel, honest explanations, good info, thanks

What alcohol percentage fo you get.

you are diluting your wine tho

Thank you. Never thought there were stages in wine making. This is awesome! Always looking forward to your sharings of knowledge on this fantastic hobby!

I am going to start making wine as soon as my grapevines mature. In the mean time, I’ll start gathering the equipment. I’m an excel nerd and would like a copy of your spreadsheet.

Thanks for the video! I’m attempting to use bentonite to clarify sake. My first run in with bentonite was very thick and clumpy. Going to strain that out and give this a go!

Is it possible to mix it with the wine mixture instead of water,thanks.

love those hanging lights

David, great video! I'm about to start getting into the wine-making hobby and would really appreciate it if you could share a spreadsheet or timeline outlining all the steps involved. I have a couple of questions. First, I'm a bit confused about racking. Is it primarily done to help clear the wine? Wouldn't it be easier to just add bentonite during the second fermentation and only do one racking? Also, you mentioned letting the wine mature for about three months. Is it possible to bottle the wine (adding sugar, potassium sorbate, and Campden tablet) and let it mature in the bottles instead?

Can someone please help me I’m new to this my wine has been fermenting for a year in a glass carboy and I just opened it and it’s smells amazing but the taste is very salty/sour I don’t know if it’s bad and I should just throw it out or is there some way to turn it around there’s no mold or anything on it the lock was on the entire year

If you’re thinking about making wine, make Mead instead.

Once you add the Bentonite do not dilute the mis so much. Let it be a slurry a thick milk. Once you add it every day stir it for 3 days then let it sit and watch the difference. Then if you want the final rack as clear as anything you've ever made use Super-Kleer and wait 2 days to be amased.

I’m the king of making bad wine, but I am very diligent. I refuse to admit defeat. I’ve also become pretty good at making foul tasting mead. 😂 Thanks for passing on the recipes. Drink more wine.

Thank you for your outputs and your honesty about the outcomes of your brews. Your videos are fantastic and they give me a lot of ideas how on wine making and it make me realize that this hobby is not that easy. I am more on rice wine making and have seen a lot of videos about it too but haven't seen one and tried that I would say I had a successful real rice wine. Hope you can help me on this by making a video about rice wine making.

Thank you very much! Was not expecting a video but definitely appreciate it! Helped a ton

Thanks!

Hey, random question, but how do you know the amount of ingredients to use per new batch? Are some things like the yeast constant to where it doesnt really change between recipes or does it all vary?

Just started wine making, im retired and trying this as a hobby. Like your beginner stuff, thank you. Rob from the UK