Bentonite Clarifier | Fining Agent for Wine & Mead

Bentonite Clarifier for Wine, Cider, and Mead

Bentonite is a clay-based fining agent used to help clear haze and improve protein stability in wine, cider, and mead. When it is properly hydrated, bentonite forms a slurry that binds with haze-forming particles so they can settle out and be left behind when the batch is racked.

Use bentonite when a finished fermentation is stubbornly cloudy, when protein haze is a concern, or when a wine or mead needs a practical fining option before aging or packaging. It is especially useful because it can be added as a prepared slurry and does not require a two-part fining system.

How to Use Bentonite

• Hydrate first: mix bentonite into water to make a smooth slurry before adding it to wine, cider, or mead.
• Water ratio: PIWine recommends about 20 ml of water per gram of bentonite for slurry preparation.
• Typical post-fermentation rate: bench trials are best, but 1-2 g per gallon is a common starting range for finished wine.
• Settling time: after stirring in the slurry, allow roughly a week for settling before racking off the sediment.

Process Notes

Add bentonite slowly to water while mixing so it wets evenly and does not clump. Hot water can make hydration easier, but the slurry still needs enough mixing time to become smooth. Once it is added to the batch, stir well enough to disperse it without splashing oxygen into finished wine or mead.

Use only as much as the batch needs. Over-fining can strip aroma, flavor, or color from delicate beverages, so careful bench trials are the better choice for high-value wine and mead. For other clearing options, browse our clarifiers and finings collection.