Bentonite is mined in Wyoming from naturally perfect veins of
this clay-like substance. Bentonite is used as a fining agent to
clarify by removing colloidal material from solution.
10/5/2013 – I'm looking for the best clarifier for a 6 gallon batch of plum wine. Is Super Kleer 2 what you'd recommend? If not, which other one? Thanks!
Response From Homebrew Heaven: Generally we like to use bentonite early during fermentation, and follow it with the Super Kleer product. Very effective.
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number is (800) 850-2739
1/4/2009 – If someone is allergic to shell fish, will chitosan be dangerous to them?
Response From Homebrew Heaven: We're not doctors, so we can't say with any authority. I haven't personally heard of any problems with it, but would be cautious. You can certainly make wine without chitosan! There are lots of alternative clarifiers, like gelatin, sparkolloid, bentonite, even egg whites can be used.
11/23/2008 – How much bentonite for a one gallon recipe?
Response From Homebrew Heaven: About 1/2 tsp, mixed well with a little hot water to dissolve it.
4/27/2008 – How much per 1 gallon?
Response From Homebrew Heaven: Use 3/4 tsp up to 1 tsp per gallon of wine.
2/1/2008 – A follow-up on the 1/30/08 question - when during fermentation is bentonite added by 'many winemakers'? At the beginning; during the secondary fermentation; another time?
Response From Homebrew Heaven: Right at the beginning. Stir it in first, then add the yeast.
1/30/2008 – Super-Kleer is listed as a "Two Stage" clarifier. Does this mean that it contains both positive and negative charged agents to remove the same from the wine? In short, would using this once be similar to using sparkelloid (+) followed by bentonite (-)?
Response From Homebrew Heaven: That is our understanding. We're not physical chemists, but that appears to be way it works. Yes, it produces results much like spareklloid and bentonite. Many winemakers use bentonite first (during fermentation), and THEN Super-Kleer afterwards. That seems to be the most effective combination of clarifiers we've seen. Just a little . . .
1/26/2008 – I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
7/13/2007 – I have mead brewing for about a year and a half now, (5gal) racked it several times, I have what looks like yeast suspended all through the mixture it has never settled to the bottom. Is this normal?
Response From Homebrew Heaven: No. If it's been sitting for 1.5 years, there is something funny going on! There are lots of reasons that COULD cause this besides yeast. Without knowing more about your batch, I would suggest using a combination of bentonite and after a day or so, use 2-Part Wine Finings to clear it up. You could also filter, I suppose.
6/3/2007 – Am new to winemaking. I have a fairly nice crop of muscadines that I made jelly with last year. Would like to try wine. Is the five gallon kit good and can I use it to make smaller batches? Also what do I need besides kit?
Response From Homebrew Heaven: You can only eat so much jelly! Yes, this kit would work well for you, and can be used for smaller batches...altho more is better. As far as equipment, that is all that is required (except for a way of crushing the grapes, and bottles).Here is a typical recipe for Muscadine WineMUSCADINE GRAPE WINEMakes 5 gallons35 lbs ripe Muscadine . . .
3/25/2007 – Hello,I have 5 gal of mead in my secondary fermenter now but it still looks a little fuzzy. What can I do to clear it up? Do you recommend racking it again?
Response From Homebrew Heaven: First I would make sure it is done fermenting. If not, there is no point in trying to clarify it.If it is done, then yes, I would rack it again and wait patiently. There are additives that you can use to clarify the mead, like Bentonite and Super-Kleer which is quite effective, if you need to use it later.
11/5/2006 – I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10-6:30 M-F and 9:30-5 on Saturdaysand 11:00am-3pm on Sundays
9/19/2006 – I would like to use super clear in my wine but was wondering if chitosan is safe when someone is alergic to seafood(mainly it's the iodine in the seafood)?
Response From Homebrew Heaven: Likely it's fine, butI wouldn't risk it. Try using a combination of bentonite and gelatin instead. Or try sparkalloid.
4/29/2006 – What would be the best way to clear a wine? particulary fruit? I have an apple/pear mixture going now and its cloudier then anything i've ever seen before.
Response From Homebrew Heaven: It depends on what is MAKING it cloudy in the first place, try using bentonite first, and then following it with our 2-part Super Kleer. Usually that will do the trick. Pectic enzyme may also help.If all else fails, you could filter your wine. Usually not necessary but...
3/11/2006 – I really l ike sweet/semi sweet soft fruit (peach, apricot, plum) wines and elderberry, black raspberry, chockcherry, wild grape. Which yeast do you recommend? I do not want dryness in the wine, I want lots of flavor and taste of the fruit. I whirl the fuits in my cuisine machine so what do I need to use to clarify the final products? . . .
Response From Homebrew Heaven: We like Red Star Cote de Blanc for fruit wines like this. Another great choice is a liquid yeast called rudesheimer. For clarifying, we like to hit it with bentonite first During primary fermentation), and then add Super Kleer 2-part wine finings when fermentation ends.Links are provided below
12/10/2005 – My bentonite did not dissolve completely in warm water. is that ok? I love your web site I feel like an expert from reading your faqand your service is incredible.I had to change something in my order and the response was, no problem ,it will be my pleasure.
Response From Homebrew Heaven: Thank YOU, for the kind words about or service and website. We feel those things are important, and we work hard at them.Bentonite IS hard to dissolve, alright. If you can use hot water, that seems to help. I've even put it into a blender and given it a whirl. That works pretty well too. Try stirring it up as best you can, and then . . .
10/25/2005 – I have 15 gallon of red must and today is the first fermentation day.should/could I add some pectic enzyme, gelatine, bentonite and super-kleen at this time and at what proportion?
Response From Homebrew Heaven: I would add some pectic enzyme, 0.5 teaspoon per gallon, as well as some bentonite (about 1 tsp/gallon). You can add the Super Kleer after fermentation. No need to a add gelatin, it is already in the Super Kleer
5/11/2005 – I am planning on making a batch of elderberry wine, all of the recipes i have found don't mention Filtering. If i plan to filter when should i do that? Or do you recomend not filtering fruit wines?
Response From Homebrew Heaven: I recommend to do it only if it NEEDS filtering. Usually it won't, if you use wine finings like bentonite along with our 2-part wine fining (Super-Kleer).
12/29/2004 – Recently we purchased the Minijet filter system. Our first line we filtered was a Merlot. We used a number 2 filter and after about 1 gallon wine started squirting from the top of the filters. I installed new filters and they lasted for about 1 gallon. So 12 filters later I finished filtering my wine. What did I do wrong? Should I have . . .
Response From Homebrew Heaven: Well, I suspect that your wine was less than clear to begin with. It is really necessary to use a fiining agent, such as bentonite, or a combination of fining agents to remove as many particulates as possible PRIOR to filtering.Yes, running it thru the #1 pads first would have helped. Soaking for a minimum of 5 minutes is recommended, . . .
11/30/2004 – How much should I stir the Bentonite when I add it to the wine. The same question with Super-Kleer, it says to stir gently. Does that mean to just stir it into the top layer or though-out the 5 gals?
Response From Homebrew Heaven: With the bentonite and the Super-Kleer, there is no harm in doing a good, thorough mixing, as long as you don't whip it into a foam. The crud you stir up will re-settle soon after. Some people even use a motorized stirring paddle (similar to a paint mixer) to ensure a consistant mix. This also helps to drive off any dissolved air from your . . .
11/26/2004 – I am making my first wine batch and was wondering what is the best way to clarify it. Should I just use your sparkolloid powder or is it best to use teh Buon filter (or both). If I use the filter, should I also stabilize the wine?Thanks!!
Response From Homebrew Heaven: There as many ways to clarifier wine as there are wine makers. I like to use bentonite first, and then use SuperKleer afterwards. Usually that clears the wine all that I need. If you want brilliant, show quality wine you can then filter it with the Buon Vino filters. A #2 filter is almost always sufficient.
11/1/2004 – I have racked my 5 gallons of concord grape wine about 3 times, however it is still very cloudy. I was wondering what I can do to get it clearer?
Response From Homebrew Heaven: Try using bentonite, and the Super Klear KC.links below
6/15/2004 – i have recently made my first wine. it is a red, but I have not added anything except sugar water and fruit. the wine tastes ok, but is not even close to clear, will Bentonite fix it, or do i need more than one clarifyer?
Response From Homebrew Heaven: Bentonite is good, but I recommend following it with Super Kleer. Below is a link to that product:
4/18/2004 – I have about 5 gal of muscadine wine about 7 months old. It is excellent but cloudy. Is there anything you have that I can add to the wine to clear it up short of going the filtering route?
Response From Homebrew Heaven: Try using a combination of bentonite, then Super-Klear. It should clear up in 2-3 days. Here are links to those products:
2/2/2004 – When is the best time to add Bentonite as a clarifier. Can I add it just before bottling?
Response From Homebrew Heaven: There is some disagreement on this, but it can be added at the beginning of fermentation OR at the end, along with any stabilizers. Most varietal wine kits now have you adding the bentonite at the beginning of the process.Bentonite needs at least a week or two however, to settle to the bottom, so adding it just before bottling is not recommended. . . .
10/8/2003 – My cider has been fermenting for about 4 weeks and is cloudy. Can I add the pectic enzyme now or is there something else I should add to clear the cider?
Response From Homebrew Heaven: A little pectic enzyme may help, and cause it to ferment a little further. After it is complete, however, we recommend using bentonite first, and then our 2-Part wine fining to clear it out. Very effective.
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