I've made a small batch of "maple wine". Brewed it at essentially at 1:1 ratio - 2 litres of Dark Amber Grade A syrup added to 2 litres of water. I halted fermentation by adding sulphites and refrigerating at 39F, or 4˚C. I wanted to add bentonite to clarify it so that I could bottle and let it age.
My question is this: it is in the refrigerator right now and fermentation has stopped. Can I add bentonite normally to the chilled wine and expect it to clear? Should I add the clay to boiling water and let sit and then add to the cold wine?
Also, since this is a lower alcohol wine (11.5-12%) and less acidic than a mead or a grape wine, I am expecting it to take less time to age? Perhaps 6 months to peak compared to a year for a traditional honey mead?
Thanks!
My question is this: it is in the refrigerator right now and fermentation has stopped. Can I add bentonite normally to the chilled wine and expect it to clear? Should I add the clay to boiling water and let sit and then add to the cold wine?
Also, since this is a lower alcohol wine (11.5-12%) and less acidic than a mead or a grape wine, I am expecting it to take less time to age? Perhaps 6 months to peak compared to a year for a traditional honey mead?
Thanks!