North Mountain SupplyBT-4oz Food Grade Bentonite Clay (4 Ounces)

Good clean product

Used this to clear up a wine, And it was okay. It takes a lot of technique, and definitely watch youtube tutorials to know how to do it. It did not effect the flavor of my wine at all, and did help clarify it. Cleaning it out of the Carboy is a struggle if you don't have the little metal decanter cleaner beads. Definitely useful to clear home brews.

Bentonite clay can indeed be tricky to work with due to its unique properties and application methods. It's important to handle it carefully and follow the instructions provided by the manufacturer.If you're finding it difficult to use, you're not alone. Many users may face similar issues, especially if they're new to working with bentonite clay. It might be helpful to reach out to fellow brewers or consult online forums for tips and advice on how to best utilize this product. Additionally, experimenting with different techniques or adjusting your process could potentially improve your experience with bentonite clay.Remember, while it may require some trial and error, mastering the use of bentonite clay can significantly enhance the clarity and quality of your mead or wine. Don't hesitate to seek support and keep refining your methods until you achieve the desired results.

Great value

Super super happy cleared my meets right up love the color of my wines and stuff is awesome uses directed be super pleased

I never used bentonite for wine that I made. It worked surprisingly fast. Only minor problem is how much it has to be stirred to get all of it mixed in with the water. I am glad that I bought it. It makes things so much easier.

I used this product to clear mead and thus far it’s worked extremely well

Im a guy whos making some dingy welch's & great value homemade wine, sure a lot of yall are in the same boat. One pet peeve I had was "Wow, this is pretty opaque!". Wine isn't only about the taste and smell, but its about the appearance. The aesthetic. If you care about the aesthetics of your wine, this does the trick! I put it in mid-fermentation, not too soon but not too late. If you put it in around that time it shouldn't affect the taste (clay does not have smell). All of the clay stuff just falls to the bottom and you can just discard it when it gets too low. One problem I had was getting it in the top, and I'm pretty sure I broke more than one rule in the wine making rule book. I literally took a leftover chopstick and swirled it around as best as I could.... and then i shook it cause it didn't do the trick. I digress though! It's some professional stuff