An absorptive clay, Bentonite reduces naturally occurring proteins in white or red musts. Negatively charged, Bentonite attracts and attaches to positively charged particles, expands, drops out of suspension and into the sediment on the bottom of the fermentor.
Beyond clarifying wine, Bentonite stabilizes fermentation by reducing foaming during the most vigorous stage.
Typically added prior to fermentation, Bentonite requires rehydration with warm water before utilization. For best results, rehydrate Bentonite at a ratio of 30 g/375 ml (6 Tsp./13 oz.) of warm water, stirring thoroughly until dissolved.