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I have been doing mead for a few years on-and-off now, and have a few 25L batches that finished a 3 week primary and 3 week secondary ferment. There is still a tiny bit of bubbling inside, and I was going to rack it off the bentonite to a tertiary carboy to let any residual bentonite settle to the bottom again before bottling.

In the past, when I add bentonite to the must, it only takes about an hour for a thick, cloudy 1.5" layer to form at the bottom, and the rest of the must above it to become completely clear. When I raised these carboys up, they were agitated a bit, and the bentonite made the entire clear carboy cloud up. So, I left it overnight to re-settle, but it hasn't settled all, and is still cloudy. It was clear before it was hauled up to a higher height with our ratchet lifter, but the darn stuff seems intent on staying in solution.

Is there any way to force the bentonite to re-settle at the bottom of the carboy again? It's being kept at about 68 deg F right now, and isn't being physically agitated.

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1 Answer 1

You could try adding some pectolase, mix it up and see if that fixes it.

If that doesn't would I would try adding some stronger finings such as the Youngs 2 part sachet. These have never failed me.

Failing all of that I suppose the last resort would be to use a wine filter.

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Is that stuff like the Kielselsol and chitosan (ie: SuperKleer)? –  Dogbert Feb 26 '14 at 16:57
This is a twin pack of finings ofr 5 gallons of wine Based on Chitosan and Silicic Acid Like these –  TheRozza Feb 27 '14 at 8:31

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