bluc wrote:If you want a good clearing agent try bentonite clay from home brew shop it makes wash crystal clear.. used in wine making. Is a type of clay dirt.
From memory think i rehydrated a teaspoon or two in water first then added to a 30l wash can be added during or after fermentation. If you add after fermentation give it a good stir up when added then leave overnight. If used during fermentation the yeast stirs it up. When I stuffed round making some ginger wine i used turbo clear I stopped that because of possible shellfish allergy problems. Gelatine. Didnt do much. Then bentonite which cleared to water like, in 12hrs.
Apparently if your not happy with the clearing you can stir it up again and try a second third etc time
Yes, I have been wanting to try bentonite for a while, alas I haven't found a good source for it. I know I can buy it online but that ends up being twice the price after shipping is added, and, of course there is the delay in receiving it. I can buy shed loads of it from my co-op but alas it's for building dams etc (I bought it for making green sand) and whilst the MDS is infuriatingly vague over it's use in food products the manufacturer has indicated to me that they cannot "comment" on it's suitability as a fining agent.
To be honest I really should just give it a go anyway I suppose, as after two distillations, it's difficult to see how it could retain any harmful content.
OTOH I have read somewhere that the difference in "food grade" and "non-food grade" bentonite is where it is stored, in particular exposure to such things as bird droppings.
I just wish I could get a second opinion ha ha.