Sorry, I can't respond to my original post, my newsreader can't seem to find the handle.
Anyway, I've fined my SB with agglomerated bentonite (1 gram per litre) and Kielsohl ((sp) 10 ml/L) and it is still cloudy. Should I follow this with sparkalloid or isinglass, or what?
Dan
Holy smoke! That's over 8 lb./1000 gal. bentonite (a rather hefty shot), and a _huge_ dose of kieselsohl. I usually use ~70ml in a 60 gallon barrel, which is ~1 lb./1000 gal. You added more than 30 times that much!
Should I
Who knows? I'd try 1 lb./1000 gal. gelatin and see what happens. Bear in mind that this may be an irrecoverable error. :^(
Tom S
I would think that fining with gelatin followed by .5micron filtration would be just fine.
Tom - correct me if I am wrong here... Will 0.5 um filtration remove excess bentonite??
I'm sorry, I got my numbers wrong. I used 1/2 gram per liter bentonite and 1.5 ml/L kieselsohl. Still give it some gelatin?
Dan
OK, that's just over 4 lb./1000 gal. bentonite (not a problem) and almost 4 lb./1000 gal. kieselsohl. You're safe on the bentonite, but I've never used (or heard recommended) higher than 1 lb./1000 gal. kieselsohl. You're in uncharted waters there.
Why don't you just let it settle and taste it to see if it needs tweaking? If it settles clear and tastes good you're done!
Tom S
The kieselsohl I'm using is from Spagnols. It is a solution that they say to yse after some other thing they sell. I'm using it at a rate they state on their product. Sometimes I wonder about some of their products. They are the ones that sold me Bocksin.
My wine is settling out ok, not as clear as I think it should be, but probably sufficient. My other carboys I treated with lysozyme to terminate any potential MLF and will fine with bentonite, gelatin, and kieselsohl, unless you have any recommendations. You questioned geletin initially but recommended it later. Most white kits I have done use bentonite, gelatin and either kieselsohl or isinglass.
You are always so helpful Tom, I appreciate your input.
Dan
Tom S wrote:
You're in
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