clearing and backsweetening wine

[GeneDaniels1963]

I have a blackberry wine I want to clear with Bentonite and backsweeten with some must I reserved. Should I clarify before or after I backsweeten? I am wanting to do after because the must will have lots of particles and will probably cloud it back up if done afterward.

Any thoughts?

 

[Bocochoco]

Bentonite is meant to be used during primary.
Try egg whites or geletin and be sure to rack again after 2 weeks

 

[Bocochoco]

Did you add pectic enzyme?

 

[GeneDaniels1963]

No, have not used anything so far

 

[Pendragon524]

Bentonite is meant to be used during primary.
Try egg whites or geletin and be sure to rack again after 2 weeks

Why do you think bentonite is supposed to be used during primary? I used it several weeks after primary and it didn’t have a problem.

 

[Bocochoco]

Well it may work at higher amounts but it needs direct surface contact and since its extremely hydrophobic the active yeast move it freely about. Otherwise it tends to sink very fast without grabbing nearly as much.

 

[Bocochoco]

No, have not used anything so far

Double up on a normal pectic enzyme dose. It won't effect the flavor noticably. You'll see it working fast

 

[Coffee49]

I have used bentonite on stubborn whites after back sweetening, assuming you are at the end of the 2nd racking, (8 months)suprisingly that gray matter actually clears up suspension in 10 to 20 days.

 

[Bocochoco]

Ahh yeah that's too long for my tastes considering how many flavinoids bentonite strips. It's why I'd egg white and geletin then rack after a week.