For whites, it's not a problem. For reds, my understanding is that adding bentonite before fermentation doesn't affect color. Adding bentonite post-fermentation may strip color.Does bentonite strip color as well?
For whites, it's not a problem. For reds, my understanding is that adding bentonite before fermentation doesn't affect color. Adding bentonite post-fermentation may strip color.Does bentonite strip color as well?
When do u put it in?I use it in every wine I’ve ever made.
If you follow me on my threads you’d see for yourself it works without question.
Distilled water exposed to air will re-oxygenate itself over time. Can't say how long it will take though. My guess would be a couple of days. The process of pouring, stirring and so forth in making wine, will accelerate the transfer of oxygen into the water. FWIW, I use RO water from Walmart filled in 1 gallon jugs. I do use distilled water to rinse my pH meter though.And after a quick Google search it sounds like RO doesn't strip dissolved gases (O2, CO2) so that might be the one major difference between RO and distilled finished product
However, I would think that stirring the water/must (like during punch down) would reoxygenate it.
Always in the beginning, it starts the finding and aids in fermentation processWhen do u put it in?
This worked - it cleared beautifully!Any time I've run onto a clearing issue, I just gave it another does of Kieselsol/Chitosan and that took care of it.
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