I am curious: What are the experts' opinions about how much stirring
is required when adding bentonite?
To elaborate: I am about to add a bentonite solution (after 48 hours
of hydrating) to various whites in topped up carboys (about 80 days
since first rack). This is about 1 lb / 1000 gallons so I think it
would be termed "light" and is for protein/ heat stability. As I
understand it this might be part of what one might call "best
practice" with whites.
Most texts mention stirring thoroughly when adding bentonite (and
possibly other fining materials). On the other hand I also read that
the least handling (racking, oxygenating) of wine is the best,
especially with whites. So I am thinking of adding the bentonite to
the carboys as they stand and without racking; perhaps stirring it in
at the top and letting it fall through. Then, after some weeks of
settling, I will cold stabilize (chill), let the tartarate cover the
lees and rack, probably for the last time before bottling.
Does this make sense? Will the bentonite do its job properly if I
don't thrash it thoroughly (as with a stirrer on a drill)? Or is it
better to avoid another racking if I can and just have limited
stirring at the top?
Perhaps I am just being picky. I am simply trying to do the best I
BTW: These are Pinot Gris, Riesling and Gewurtztraminer. I also have
two Pinot Noir's so I wonder which is best for them too.
Traverse City, Michigan
- posted 15 years ago