Bnnt?

[corvs]

What is the bnnt slurry I see being added to recipes? Tried searching and google but it's too vague to pick up any results.

 

[thm57]

I've never seen this in a recipe, but could it be an abbreviation for bentonite? To get any farther than that I would need to see a recipe with that in the ingredients.

 

[Deafmeadmaker]

Slurry is an odd word choice, but I can see why it would be used to describe Bentonite. Can you post the recipe? If it calls on adding Bnnt after racking or for clearing, then it probably refers to Bentonite.

 

[corvs]

This is one of the recipes here:

 20.5 lbs Fresh then Frozen Tropical Fruit (Dragon Fruit – 3.5 lbs, Papaya 5 lbs., Mangos 6 lbs., Fresh Pineapple 6 lbs., 4 fresh Passion Fruit, 2 Fresh Persimmons, 2 Fresh Star Fruit.
 1 100 oz tin of Tropical Fruit (papaya, guava, passion fruit and pineapple).
 8 - 13.5 oz cans Young Coconut Juice
 17 lbs Honey (1 gallon of honey weighs about 12 lbs – 8 fl oz or 1 cup of honey weighs 12 oz – ¾ of a pound
 5 teaspoonful Pectic Enzyme
 5 teaspoonful Yeast Nutrient
 5 Campden Tablets crushed
 Yeast Red Star Premier Cuvee (Davis #796)
 5 teaspoonful Tartaric acid - 1 gram/l before fermentation Tartaric acid and balance the mead with citric acid – 0.9 grams/l adds 1.0 g/l T.A. – or Brew Heaven Prepared acid blend nutrient mixture and adjust after fermentation. If you use the Brew Heaven prepared mixture cancel the nutrient and Tartaric acid above.
 1/8 teaspoon Tannin
 1 VANILA BEAN, 3 CINOMEN STICKS, ROOT GINGER - three thin slices, cloves, nutmeg or cardomen or your choice or none

 2 ¼ tsp of Bnnt -0.5 g/l slurry during fermentation, 0.5 g/l Bnnt slurry and at least one racking to remove settled crystals and 0.25 g/l Sparkeloid dissolved in hot water and stirred into the top of the mead after the Bnnt has settled.
 Starting PH 3.00 – 4.00


Last ingredient.

Cheers.

(Copied from here: http://www.winesathome.co.uk/forum/showthread.php?1390-Tropical-Fruit-Coconut-Spice-Mead)

 

[thm57]

Yup. looks like Bentonite to me!

 

[Deafmeadmaker]

This is one of the recipes here:

 20.5 lbs Fresh then Frozen Tropical Fruit (Dragon Fruit – 3.5 lbs, Papaya 5 lbs., Mangos 6 lbs., Fresh Pineapple 6 lbs., 4 fresh Passion Fruit, 2 Fresh Persimmons, 2 Fresh Star Fruit.
 1 100 oz tin of Tropical Fruit (papaya, guava, passion fruit and pineapple).
 8 - 13.5 oz cans Young Coconut Juice
 17 lbs Honey (1 gallon of honey weighs about 12 lbs – 8 fl oz or 1 cup of honey weighs 12 oz – ¾ of a pound
 5 teaspoonful Pectic Enzyme
 5 teaspoonful Yeast Nutrient
 5 Campden Tablets crushed
 Yeast Red Star Premier Cuvee (Davis #796)
 5 teaspoonful Tartaric acid - 1 gram/l before fermentation Tartaric acid and balance the mead with citric acid – 0.9 grams/l adds 1.0 g/l T.A. – or Brew Heaven Prepared acid blend nutrient mixture and adjust after fermentation. If you use the Brew Heaven prepared mixture cancel the nutrient and Tartaric acid above.
 1/8 teaspoon Tannin
 1 VANILA BEAN, 3 CINOMEN STICKS, ROOT GINGER - three thin slices, cloves, nutmeg or cardomen or your choice or none

 2 ¼ tsp of Bnnt -0.5 g/l slurry during fermentation, 0.5 g/l Bnnt slurry and at least one racking to remove settled crystals and 0.25 g/l Sparkeloid dissolved in hot water and stirred into the top of the mead after the Bnnt has settled.
 Starting PH 3.00 – 4.00


Last ingredient.

Cheers.

(Copied from here: http://www.winesathome.co.uk/forum/showthread.php?1390-Tropical-Fruit-Coconut-Spice-Mead)

That's a lot of fruit. Yep, sounds like they mean Bentionite. Why would they add it during fermentation? That makes very little sense. Reading this over, it has to be for a five gallon recipe. 17 pounds of honey plus all that fruit would account for the high PH. (and it went up between readings?) There's nothing in there about OG, Starting gravity or Final Gravity.
This is a very complicated recipe.
Some of the ingredients aren't even necessary. Why add Tannin?
The acid blends to balance the mead out wouldn't be necessary if you only used one or two selected fruits. I can't imagine all of those blended together and what they'd taste like.
The Davis #796... (Congratulations, I had to look that one up!) On the website(http://www.brewhorizons.net/RedStarWineYeast.htm) it has a high ethanol tolerance and ferments to dryness. Hmmm... If you are going for high ABV, like over 12%, then the camden tablets become redundant if they are trying to sterilize the must. All the fruit and the yeast finishing to dryness?

Look, if it works, it works. I've been brewing for several years and I've learned to keep it simple. One or two ingredients and let the fermented honey do it's magic.
I'm going to look on the website you got this from and remind myself that there is no one way to brew mead. This is how they do it and it works for them.

 

[Deafmeadmaker]

One thing I've noticed in recipes is that they almost never tell you to when and how long to wait X amount of time before adding the next ingredient. Just saying.

 

[theDREWery]

The campden tabs wouldn't be redundant, they are added up front to prevent bacteria/wild yeast from the fruit taking over the ferment. Bentonite is frequently added up front in wine kits and meads, as it helps speed clarification and is thought to aid degassing by acting as nucleation points. Up front tannin additions in older recipies were sometimes thought to aid in clearing. I've seen no scientific reason to support this, but my experience is that it does help.

I wouldn't suggest adding any acid up front, though, it's totally unnecessary and may hinder fermentation. I would just taste test after it clears and add some if it needs it.

 

[WVMJ]

I this an English recipe, Youngs, Tins? All that acidic fruit, best to get an acid test kit before dumping in a bunch more acid. Tannins make everything better WVMJ