View Full Version : Sulfiting and Bentonite

05-01-2013, 12:10 PM
So I finally have my blackberry mead ready to bottle. It tastes delicious thus far. It has been racked off of the berries for about a month now, and was meticulously strained through Cheese cloth and muslin bags and everything has settled out. Despite it is very dark I do notice small clusters still in suspension. I have decided to add sulphite.

Can I add the campden tabs and bentonite at the same time? Or should I wait the 24 hrs after to add the bentonite?

Another gee whiz question for adding the pectic enzyme. I don't feel that this mead requires it, but if I were could I add that at the same time as well? Or should I do each of these steps at different times?

I am somewhat pressed for time as I just returned from a trip and I am leaving again soon but I don't want to fudge this one up with my own impatience.

Medsen Fey
05-01-2013, 01:03 PM
Can you provide the recipe details?

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05-02-2013, 08:31 AM
I read somewhere, don't remember where, that bentonite deactivates enzymes. If this is indeed true you would want to add the pectic enzyme, and give it time to work, before adding the bentonite.

Medsen Fey
05-04-2013, 07:25 PM
Yes, Bentonite will bind proteins including enzymes so adding the two at the same time is not useful.

Depending on the recipe here, there may be several possible approaches, but if it still has visible clumps it is not even close to being ready for bottling.