Why would you add bentonite to the primary?

[Stanleythecat]

Just about to start a kenridge showcase New Zealand sauvignon blanc and was surprised to see that a sachet of bentonite is to be added at the beginning. Does anyone know why this is used here? I thought it was for clarifying?

Thanks

Leo

 

[Moley]

Prevention is better than cure, and as with pectolase (for preventing or dealing with pectin hazes), bentonite added early should prevent protein / chill hazes later.

 

[Stanleythecat]

Prevention is better than cure, and as with pectolase (for preventing or dealing with pectin hazes), bentonite added early should prevent protein / chill hazes later.

Thanks Moley.

I was confused. I had read that it was a fining agent and would help the yeast and other particles flock and fall out of suspension... therefore adding yeast at the same time seemed counter productive! I can't claim to understand what a protein haze is yet (!) but it sounds like there is a sound method behind it.

Leo

 

[artyb]

im surprised how many sachets come with a wine kit, one i bought had 9...
when i do a wow theres next to none... :hmm:

 

[dracunculus]

I asked the same question myself recently: http://www.thehomebrewforum.co.uk/viewtopic.php?f=40&t=24187

Smooths out the ferment as it gives the yeasties something to hang onto, apparently. In the first day or so of fermentation it was rather amusing to watch the bentonite particles floating up and then sinking down like some kind of yeast-powered lava-lamp :grin: