Poppyseed Cellars

So the SB has a slight haze. It needs to be fined. I am going to fine with Bentonite, whcich helps to remove protein hazes. I will so some bench trials, based on MoreWines discussion of Bentonite fining.

1. Mix a 5% Bentonite solution, by mixing 5 g Bentonite with distilled water to get 100 mL of solution. It took a couple of days for all the Bentonite to dissolve.
2. Addition solution concentration = 50g/L
3. Do a trial with 0, 0.5, 1.0, 1.5, 2.0 g/L Benonite
4. Bench trial volume = 100 mL
5. .5 g/L * 100 mL = .05 g Bentonite needed for 100 mL
6. .05 g / 50g/L = .001 L = 1 mL 5% solution
7. So here are the bench trial additions for 100 mL of wine:
   1. 0.0 g/L:  0 mL solution
   2. 0.25 g/L: 0.5 mL solution
   3. 0.5 g/L:   1 mL solution
   4. 1.0 g/L:   2 mL solution
   5. 1.5 g/L:   3 mL solution

Tomorrow I’ll take a look and see how well it has settled. I could also leave it for a fewq days, while we go skiing.

This entry was posted on Saturday, February 6th, 2010 at 11:58 am and is filed under 2009 Dry Creek Valley Sauvignon Blanc. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.