Evets
Well-Known Member
I used this in my first wine, a cherry, as a fining or clarifying agent, and it seemed to work great. At least the wine turned out crystal clear. However I rarely see this in a recipe. Are there wines which are more likely to need bentonite, or do No wines really need it? Can I just use it all the time, just for the heck of it? Can it hurt anything to use it all the time? Thanx, folks!