when degbutting looks like aerationDegbutted my first kit wine (VR chianti) today...here's what I did... Got me one of those drill driven degbutting paddle deals, the one that...
Dan, I used bentonite soley this year on Okanagan Pinot Gris without any trouble. A couple of things I know of that affect negatively charged fining agents, like bentonite, are temperature and pH. Low temperature and high pH hinder the ability of bentonite to attract and strip protein from the wine.
Perhaps folks more knowledgable than I would care to comment on these relationships...
I used SIHA3 yeast and a cold ferment (12 degrees C) on juice that had a corrected pH of 3.39. At first racking in November, I used 1g-L bentonite (vitaben). I wouldn't typically use that much bentonite, but thought it necessary as my cellar temperature was only about 10C when I racked.
Fresh Juice mlf neededMLF (on a Regina juice at least) may be problematic. Most central valley juice sold here in Pittsburgh (read all) is balanced before it gets here. The difference...
Another technique that aids in producing clear wine is to clarify the juice for 24 hours before inducing ferementation. For instance, after pressing, the juice is immediately cooled and left to sit overnight. By racking the next morning, you eliminate a lot of the larger particles. You have to be careful not to over-clarify as this also reduces the nutrients that your yeast will require. I always use Superfood or an equivalent DAP-vitamin mixture to ensure a clean ferment.
Darin
