Bentonite Clarification of Fermented Beverages

Unlock the secrets to clear fermented beverages with this comprehensive guide to using bentonite for clarifying everything from kvass to kombucha, probiotic soda, beer, and wine

Sodium bentonite is a versatile and effective clarifying agent used in beverages such as kvass, kombucha, water kefir, beer, and wine. It binds proteins, yeast, and particulates, allowing them to settle to the bottom, resulting in a clear product. When purchasing bentonite online (e.g., Amazon, Taobao), look for products labeled “food-grade sodium bentonite” to ensure safety and suitability for consumption.

How Sodium Bentonite Works

Sodium bentonite has a negative charge that attracts positively charged particles, including proteins and haze-forming compounds. These complexes settle to the bottom, clarifying the beverage.

Impact of Acidity

Acidity (low pH) affects sodium bentonite's performance:

• Hydration: Swelling and hydration decrease in highly acidic environments (pH < 5) because hydrogen ions replace sodium ions, reducing its effectiveness.

• Adsorption: Lower pH neutralizes some of bentonite’s negative charges, making it less efficient at binding particles like proteins.

• Adjustment for Acidic Beverages: In beverages like wine, kombucha, or kvass (often pH 3.0–4.5), you may need to slightly increase the dosage to compensate for reduced efficiency. Always hydrate bentonite in neutral or slightly alkaline water for optimal results.

Will Bentonite Halt Fermentation?
No, bentonite does not halt fermentation. It removes some yeast, but sufficient yeast usually remains in suspension to continue fermentation unless specifically filtered afterward.

Instructions for Bentonite Clarification:

Step 1: Hydration

Proper hydration ensures that bentonite reaches its full clarifying potential.

1. Dosage:

   • Use 0.1–0.3% of the beverage volume (1–3g per 1L).

     • Light clarification: 1–2g/L.

     • Heavy sediment loads or highly acidic beverages: 2–4g/L.

2. Hydration Medium:

   • Mix bentonite with warm water (50–60°C / 120–140°F). Use 10 parts water per 1 part bentonite (e.g., 10g bentonite in 100mL water).

3. Hydration Time:

   • Stir thoroughly to create a slurry and let it sit for 12–24 hours. This allows the clay to fully swell and activate.

Step 2: Application

1. Mixing:

   • Gradually stir the hydrated slurry into the beverage, ensuring even distribution.

2. Clarification Conditions:

   • Temperature: Clarification works best at 10–15°C (50–60°F).

   • Time:

     • Kvass, kombucha, and water kefir: 3–7 days.

     • Beer and wine: 7–14 days.

     • Fruit-heavy ferments or highly particulate beverages: Extend to 10–14 days.

Step 3: Rack or Filter

Once the sediment has settled:

• Carefully rack (siphon) the clear liquid off the sediment layer.

  • To rack a beverage, carefully pour the liquid from the top of the fermenter into a clean vessel, ensuring not to disturb the sediment layer. It’s essential to maintain gentle handling to preserve clarity and avoid introducing any particles back into the liquid.

• Optionally, pass the beverage through a coffee filter for enhanced clarity.