(WINE LAB EXPLAINER - 2) Clearing Up Hazy Wine With Bentonite and a Filter
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- Опубликовано: 7 ноя 2021
- Welcome to the Wine Lab! Today, we'll be clearing up a batch of wine that became hazy after fermentation. We'll look at possible reasons for the haze, methods for clearing it up, and we'll walk you step by step on how to clear up your wine, and how to make important decisions along the way.
Comment with questions about how to clarify your specific wine!
Equipment and materials used in this video:
Buon Vino Mini Jet Filter:
morewinemaking.com/products/b...
Bentonite:
bit.ly/3mTRNPC
More Wine Lab content can be found in this playlist:
• Wine Lab 
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Very well explained, cheers
Excellent video! Thank you for sharing your knowledge. This is a brilliant example of how one should present a trial. Excellent video annotations and good use of audio (lightly in the background). You have a new subscriber!
great video Sir you have a new subscriber from Ireland
Nice set up,,
Thank you very much!
I’m about to clarify my first ever batch of vermouth. You have no idea how hard it is to find good info on how much bentonite to use! But, I was wondering, doesn’t adding a water solution to the product dilute it noticeably?
The grapes range from acidic to tart to sour. Ie; acidic to acidic to acidic.
Do you recommend to buy buon vino mini jet filter? And does it affect the flavour or tastes?
I need to get a bentonite but I don’t know which one you mean. Could you give me a name? Or brand new?
Your 3 litres came to be two litters after using the bentonite
ALL COMMERCIAL WINE NEEDS TO BE TREATED WITH BENTONITE TO HEAT STABILIZE THE WINE,30GRAMS PER 1 HL .TO PROPERLY TREAT WINE WITH BENTONITE ,VIGOROUSLY MIX THE WINE AND ADD BENTONITE SLOWLY ,OR INJECT WHILE MIXING.CONTACT TIME FOR BENTONITE IS 7 SECONDS .WINE CAN STILL FERMENT AT 0 C ,DIFFICULT TO STOP A WINE IN FERMENTATION .
That's a grand generalisation. Drop the 'needs to' and replace with 'may'. The concentration of bentonite [50ml/L of 5%] in this video may have been too much. If the lowest amount worked and even lower amount may have worked also and reduced flavour loss more so.