Clearer Homemade Wine begins at Primary Fermentation
Achieving clear wines starts with careful choices during primary fermentation to set yourself up for success. Certain products and methods can be used at this stage to promote clarity and improve the final result.
What do they do?
Pectic enzymes aren’t classified as fining agents, but they can significantly improve fining and filtering by breaking down pectins. Pectins, naturally occurring in wines, are often a cause of cloudiness.
When to use them:
- For grape wines: Add pectic enzymes after the crushing operation.
- For fruit and country wines: Add them before primary fermentation, as these wines tend to have higher pectin content.
How to use them:
Follow the package instructions for proper dosage.
Pectic enzymes are especially beneficial for press-run wines (from grapes) and fruit wines, but keep in mind that you’ll still likely need a final fining agent before bottling to ensure complete clarity.
What is it?
Bentonite is a super-absorbent clay derived from volcanic ash. It’s highly effective at binding to and removing proteins and other wine-clouding compounds during fermentation.
When to use it:
Bentonite is best added before primary fermentation.
How to use it:
- Mix bentonite vigorously with water to create a slurry.
- Add the slurry to the must, stirring thoroughly to prevent clumping.
How does it work?
- During fermentation, bentonite absorbs floating compounds, such as stray proteins and dead yeast cells.
- These compounds add weight to the bentonite, causing it to fall to the bottom of the fermenter.
- As it settles, the bentonite collects additional clouding agents, leaving your wine clearer.
Using bentonite before fermentation is much more effective than adding it later, as the fermentation activity helps distribute it evenly throughout the must.
In Summary
- Pectic Enzymes: Break down pectins to reduce cloudiness, especially in fruit wines. Add them before fermentation.
- Bentonite: Absorbs and removes proteins and other haze-causing compounds. Add it as a slurry before primary fermentation.
By incorporating these techniques during primary fermentation, you can simplify your clearing process later on and produce beautifully clear wines. Cheers to your winemaking journey!
