Bentonite Clay (E558) has an amazing property in that it absorbs unwanted proteins when fermenting your brew. This aids the clearing process in wine and can help to prevent pectin hazes. If you use the suggested doses, it does not impair any taste or colour to the brew. But if you use more than the suggested dosage it can strip out aromas and flavours.Add Bentonite at the beginning of your brewing process, 1 tsp to a glass of the must, and stir, leave for 15 mins. Stir again and add back to the must. Then add the mixture your yeast as per normal.If adding Bentonite to a hazy brewed wine or cider then mix 4.5 grams (1 tsp) with 100ml boiling water (per 4.5 litres (1 gallon) of liquid) and mix very well until it forms a paste. Leave to cool, then add to the fermenter, stir well, cover and leave to clear, then bottle or barrel as usual. Do not use pectolase and bentonite at the same time as the bentonite with stop the pectolase enzymes from working.
