A negatively charged bentonite fining that binds haze-forming proteins and helps improve wine clarity.
Directions
The 10g sachet treats up to 25 litres. Mix thoroughly into 200ml warm water, add to the wine and stir as directed. Allow about one week for settling before racking the cleared wine away from the deposit.
Sanitise every vessel and utensil that contacts the wine.
Compare BrewMaster wine additives
Each product addresses a different winemaking need. Select it for the specific role in your recipe and use the stated dose and timing; they are not interchangeable clearing or preservation treatments.
- BrewMaster Ascorbic Acid – 10g – addition for reducing oxygen impact in suitable finished white wine.
- Grape Tannin – 10g – measured addition for wine structure, flavour and astringency.
- Pectinase – 1g – pectin enzyme for fruit-wine or must preparation.
Important: Follow the current packet and recipe directions for the exact product you use.

BrewMaster Ascorbic Acid - 10g 


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