Fermentation

• Powdered calcium bentonite sodium activated. Selected from the purest natural bentonites to meet the strictest requirements for food contact and stability.
• Very large adsorption surface, high protein removal capacity.
• Removal of unstable color and pinking matter.

Usage: Dilute in 20 times its weight of room temperature water.
Allow to swell 1 hour. Stir constantly during

Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

• Powdered calcium bentonite sodium activated.
• Excellent clarification with good protein removal.

Usage: Dilute in 20 times its weight of cold water. Allow to swell 3-6 hours. Stir constantly during addition.

Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

For Use in Winemaking

• Complex additive containing DAP yeast hulls, and cellulose.
• Prevents irregular kinetics while maintaining efficient sugar transports.
• Improves yeast alcohol tolerance, prevents H₂S formation and exerts detoxifying action.

Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Cider Making

• Complex additive containing an inorganic nitrogen source from diammonium phosphate, as well as yeast hulls and cellulose to assist yeast through to end of fermentation
• Prevents irregular kinetics while maintaining efficient sugar transport
• Improves yeast alcohol tolerance, prevents H2S formation and exerts detoxifying action 

Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)