Bentonite

[patesy]

I have half a tub of Youngs Bentonite past its use by date, do you think its still safe to use?

 

[chains]

I have half a tub of Youngs Bentonite past its use by date, do you think its still safe to use?

Since its essentially just clay I'd struggle to think of any reason how it could possibly go off...

 

[patesy]

Thinking that as well just wanted to be sure as it would be a shame to waste it.

 

[oldbloke]

My Bentonite-2-days-ago stuff looks crystal now, think I'll bottle it tomorrow

Looks like I will need to try using it again. Wonder what when wrong when I used it.

Glad it worked well for you OB.

Well, this stuff was thoroughly fermented out, stabilised, and totally degassed, and there wasn't that much stuff for the Bentonite to deal with. Probably helped.
There was only a tiny hint of haze anyway, but as it's got strawb in it and the last strawb I made, last glass of the bottle has sediment, I thought I'd fine this one properly.

 

[screamlead]

Kwikclear deffo the best stuff in my opinion, does what it says on the tin. Clears perfect in 24-36 hours. :thumb:

 

[MadrikXIV]

Ive never had problems with bentonite either luckily as Its the only finings I can use as the mrs is a veggie.
Just make sure you slowly poor the bentonite into a mug of wine or water first and let it sit for abit before adding back to the gallon. Works a charm

Would these instructions be about right

How Is Bentonite Used?
Bentonite is relatively easy to use. You start out by mixing it with water into a slurry. The slurry will have the consistency of a thin, watery cement mix. A dose of the slurry mix is then stirred into the wine. It should also be noted here that the Bentonite should not be added to the wine until the fermentation is complete.

The method we recommended for making the slurry is to use boiling water and to mix it in a blender. Blend it for 1 to 2 minutes until a creamy head is formed. The slurry then needs to set for about an hour so as to allow the Bentonite granules to swell and become saturated. The recommended mix is 3 tablespoons of Bentonite to 1 pint of boiling water. It is then recommended that you add 1 to 2 tablespoons of the slurry mix to each gallon of wine that is to be treated.

Are There Any Tips For Using Bentonite?
There are a couple of thing you can do to make your Bentonite treatment more effective:

First of all, the colder the wine is the stronger the Bentonite's static charge. At room temperature Bentonite is usually adequately effective, but by chilling the wine down to around 45 degrees the Bentonite's strength is enhanced considerably.

Secondly, when adding the Bentonite to the wine, it is best to stir it in thoroughly. Don't agitate the wine, but smoothly blend it in to where you know, without question, that it is evenly dispersed throughout the wine.

Also, stirring the wine several times after the Bentonite has been add, will give the Bentonite more time to attract particles before settling. For example, stir it once every hour or so throughout an evening.

I have an Elderflower wilko jobbie to clear, and was wondering about Bentonite.

Planning on half a cup and small teaspoons worth mixed, think may have a cappucino frother somewhere (Dunno why, hate frothy coffee) or is it possible to keep the mixed bentonite in a sealed bottle, for future use?
The other half being a veggie as well, I'm looking to avoid using shelfish and gelatine based agents.

Failing that would my trusty 'old' boots filter with new pads cut the need to use finings?