Luckily, a friend of mine did my bentonite tests for me. Otherwise, this envolves multiple samples, a small oven and lots of patience. It came out at 0.8 which basically means that the lowest does of bentonite I can get away with is 0.8grams per litre of wine.
While fining and stabilising the wine (which includes sorting out the proteins in the wine so that it wont get a 'protein cloud' during storage), Bentonite has the unfortunate side-effect of stripping it of some of its fruit profile and flavour. Verdejo is a relatively protein-rich grape so I'm quite lucky that the results came out at 0.8 (I was banking on around 1 or 1.2).
So 64 grams of 'Bento' as its known (for 80 litres of remaining wine) was soaked in 640ml of water for 12 hours before being chucked into the wine on Friday). After a good stir, it's happily filtering through the wine.