Bentonite is a fine clay commonly used to clarify wine. The cloudiness in some wines is usually due to proteins that are too light to settle to the bottom of the wine. Bentonite has a negative electrical charge that binds to the proteins and then settles to the bottom of the wine. It's typically sold as a powder, but you also can buy it in beads, gel or grains.
Instructions
1. Ensure that the wine won't clear on its own. Siphon the wine from the surface into a second container, leaving the lees behind. This process is called "racking" the wine and should be performed every two months for a total of six months if necessary to clear the wine. You can add bentonite at this point if the wine is still cloudy.
2. Determine the amount of bentonite to add. This is typically one to six grams of bentonite per gallon of wine, depending on the wine's cloudiness. You would add 1 gram per gallon for wine that's almost clear and up to 6 grams per gallon for wine that's severely cloudy.
3. Hydrate the bentonite. Pour six ounces of boiling water into a bowl for each gram of bentonite you plan to use. Add the bentonite and mix it with a small whisk for at least two minutes until it reaches a creamy consistency. Cover the bowl and allow it to stand for 24 hours.
4. Rack the wine and sterilize a wooden dowel. Mix the bentonite solution into a slurry once again and remove the airlock from your wine container. Add the bentonite slowly while stirring the wine with the dowel. Ensure that you mix the bentonite with the wine thoroughly and clean any bentonite from the mouth of your container.
5. Allow the wine to stand at room temperature until the wine clears. Wait a few more days but no more than a total of two weeks. Rack the wine again and bottle it immediately.
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