Problem Corner

If you don't find the answer below, to your winemaking problem, go to the 'feedback' page where you can send your problem to us. We will answer you direct and, if appropriate, we will add to the answers below.

Q  I have a problem with Bentonite. Stir as much as I like, it remains granular.

A  Bentonite is a clay originating from Wyoming, USA. All that is required is time. Unfortunately many winemakers have given up using bentonite for the same reason as you, when all that is required is for you to make up your bentonite 24 hours before you are planning to add it to the wine. put the required quantity into a suitable glass and add three times the quantity of water. this allows the granules to break down and swell. all that is then necessary is to give it a stir and add to the fermentation vessel.

Q  I have a batch of plum wine that will not clear. Can you give me a solution to the problem?

A  I think you will find that you have a pectin haze. When using large stoned fruit you should always add a pectin destroying enzyme at the beginning of the fermentation. Pectin is the substance that sets jam but it is not the winemaker's friend. It is one of the causes of failure for a finished wine to clear. This is one of the wines that heat should not be used in the preparation of the ferment - even hot water. Filtering will probably be unsuccessful but you could try using bentonite as a filtering agent. (as above) If that is not successful you will have to resort to drinking the wine out of opaque vessels - as they did with mead in days gone by.