regjill
Active Member
I am wondering if it is ok to use bentonite clay powder instead of pectic enzyme?
Pectic enzyme vs Bentonite
- Thread starter regjill
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You can use it- but it's not an "instead of" thing. They are different substances, used for different things.
No. Those items do two different things - they both help with clarification, but the bentonite helps pull proteins out of suspension while the pectic enzyme breaks apart pectin, which is a carbohydrate. What are you making?
regjill
Active Member
so i am making apple cider and I was told be the wine guy at the wine store that I could do it and then I got scared that he was wrong. But now Ihave crabs in two fermentors and filled with water and 5 campden tablets and I tsp of bentonite. HELP!!!!! What do I do?
regjill
Active Member
I also have ;yeast nutrient, Potassium sorbate, and potassium Metabisulphite and Claro KC
haha
haha
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regjill
Active Member
what about cream of tartar?
regjill
Active Member
Well the recipe calls for pectic enzyme and I used bentonite instead.
The first thing to do is relax!
The bentonite won't hurt- it's just clay. It won't clear a pectin haze, but since it's just started you don't have to worry about it. Pectin enzyme is very helpful, and I recommend you get some, because it breaks up the pectin in the fruit so it'll clear better and you'll get more juice out of the fruit.
You can add it later, if you don't have any now, but you won't get more juice later on once you remove the apples. Still, it can help with clearing if you have a pectin haze.
For now, add some yeast nutrient and when it's been 24 hours after you mixed up the must and added the campden, then add the yeast. Stir daily with a sanitized spoon/paddle/whatever.
No biggie. It won't hurt, won't help much. Pretty negligible effect, if any at all.
What on earth for? What are you attempting to do? Just relax. Ferment the cider. If it needs some acid adjustment later, add some acid blend. If it's bland, add a tiny bit of tannin. If it's not clear after 6 months, add some finings. But for now, just relax. Maybe have a glass of wine, if you have some on hand.
Or.........a beer while you watch the Green Bay Packers kick butt. That's what I'm doing!
regjill
Active Member
ok sorry more details.
I have prepared 60 lbs of crab apples in two different primaries (30 lbs each) they were frozen. I covered them with purified water and left it alone for 12 hours. then I crushed 5 campden tablets and dissolved that in 1/2 cup of purified water and left that another 12 hours. THen I added a concoction to each one of; 1 tsp. bentonite powder disolved in 2 cups hot purified water.
This is my first batch of cider and I have only made one wine kit. My husband really likes apple cider and so do I so I thought we would try it.lol
The fellow at the wine store where I bought all of the supplies told me that if I had Bentonite then I did not need Pectic enzyme. Is this true or have I ruined my cider.
I have prepared 60 lbs of crab apples in two different primaries (30 lbs each) they were frozen. I covered them with purified water and left it alone for 12 hours. then I crushed 5 campden tablets and dissolved that in 1/2 cup of purified water and left that another 12 hours. THen I added a concoction to each one of; 1 tsp. bentonite powder disolved in 2 cups hot purified water.
This is my first batch of cider and I have only made one wine kit. My husband really likes apple cider and so do I so I thought we would try it.lol
The fellow at the wine store where I bought all of the supplies told me that if I had Bentonite then I did not need Pectic enzyme. Is this true or have I ruined my cider.
regjill
Active Member
Thanks so much!!! how much yeast nutrient should I add? this is your recipe.
About 1 teaspoon per batch or so. It might not be strictly necessary, but it's a "can't hurt" sort of thing, and since you have it, you may as well add it!
If you follow my recipe, it's for a crabapple wine, not cider. The difference is the alcohol level, and the more "winey" flavor instead of cider. If you leave out much of the sugar, it'll be more cider like. Say, an OG of 1.060 or less instead of 1.080-1.100 like mine is.
For next time, Just put the apples (in a mesh bag) in the primary, mix it all up, add the campden, and proceed. You don't want to let them sit out without campden for 12 hours, and there isn't any reason to. It didn't hurt this time, but next time mix up the entire must right away and only leave out the pectic enzyme and yeast.
The reason is that the pectic enzyme works better without so much campden (sulfite) in it, and the sulfites dissipate a bit so you can add the pectic enzyme then. It works better without yeast, too, so that's why it's added 12 hours before the yeast.
Twenty fours after the campden (and 12 hours after the pectic enzyme if using), the yeast is added.
Your input is always wanted and appreciated! No need to go away. Unless you insist on bringing up the Patriots, that is!
Your input is always wanted and appreciated! No need to go away. Unless you insist on bringing up the Patriots, that is!
Thanks. But I figured you had this one, so I just wanted to let the OP know that I was not ignoring her. That's all.
And, don't worry...given the way the Pats are playing right now I doubt I'll be bringing them up much this season.
