bentonite and o2

Marcut79 · Oct 28, 2011

Hello!
this is my first thread on this amazing forum.
I am studying about mead production, i went through several books but i did not found some infos.
I would like to use bentonite to clear the mead.
I was reading constantly about avoiding the oxygen getting in touch with the mead so my question is:
how do i mix the bentonite together with the mead? is there any way to avoid oxydation at this stage?
i guess i should not splash the mead into the carboy....

thanks!
Marco

brian92fs · Oct 28, 2011

Most types of bentonite need to be rehydrated first. I have used a 1-16 ratio of bentonite to water and let it rehydrate overnight. Then, this slurry is added to the finished mead and gently stirred. I stir it again a few hours later then let it settle out.

My disclaimer though: I've only used bentonite with a few batches. Someone else will probably chime in with more experience.

Marcut79 · Oct 29, 2011

brian92fs said:
Most types of bentonite need to be rehydrated first. I have used a 1-16 ratio of bentonite to water and let it rehydrate overnight. Then, this slurry is added to the finished mead and gently stirred. I stir it again a few hours later then let it settle out.

My disclaimer though: I've only used bentonite with a few batches. Someone else will probably chime in with more experience.

thank you Brian,
i am obsessed by the oxydation of mead...
everyone and everywhere is written to avoid oxydation but complex procedures about mead making are constantly moving it (gently?).

RightHookCook · Oct 29, 2011

Ive used bentonite several times, I mix a few teaspoons in a mug of boiling water from the kettle, then i mix it with a hand blender till its like a paste, cover it with tin foil and put it in the fridge overnight. When i go to use it the next day i just put it in with a funnel and stir gently.

Leave for a week or two. Rack, then Job Done.

AToE · Oct 29, 2011

Marcut79 said:
thank you Brian,
i am obsessed by the oxydation of mead...
everyone and everywhere is written to avoid oxydation but complex procedures about mead making are constantly moving it (gently?).

Gently is the key, and obviously this is only during aging, during the first 1/3-1/2 of fermentation you want lots and lots of O2 in there. Also, fruit meads oxidize more easily, a traditional/straight honey mead is much more difficult to oxidize. The key thing is that it's probably harder to oxidize it than you think it is, especially with a traditional - just do your best, don't splash it around too much, don't let it sit for weeks/months with lots of headroom and you'll be fine.

Marcut79 · Oct 29, 2011

Thank you very much,
today i started with the first batch of mead
6 kg of honey
10.5 liters of water
4g sulphite
density about 1120 at 17°
ph 3.6/3.7

tomorrow i will inoculate the yeast (saccharomyces cerevisiae) and nutriment,
i will oxygenate the must a bit and i will keep the tank open for 2 days than i will transfer the mead into a 15 liter carboy with airlock.... we will see

thanks!

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