Tuesday, 8 December 2009

Adding Bentonite

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.

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Monday, 7 December 2009

A pre-bentonite bottling

A couple of weeks ago I did a quick run of bottling, filling 30 bottles (washed and rinsed) with the unfiltered, unfined Verdejo. It's a relatively quick proceedure envolving filling the bottle to a decent level, putting the cork in the bottle (using the 'machine' pictured) and piling them up.

Overfilling them can lead to a messy situation when the cork is forced into the neck.

Leaving one of the bottles in the fridge showed some evidence of 'matter' building up at the bottom of the wine, but nothing serious.

Bentonite fining will go ahead shortly...

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