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J

joemetheus

NewBee
Registered Member
Oct 5, 2014
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I had just brought up a batch of a 6 gallon batch of mead after about 8 months it was quite clear and had a nice amber color. As I was lugging the carboy up the stairs all the sediment from the bottom swirled around and clouded the entire carboy. Since then I added Super Kleer and some potasium sorbate. a week later it is still very dark. I am wondering whether or not I should use another fining agent and what the risk of oxidation is at this point. thanks

jc
 
how much headspace do you have in the carboy? Don't you want to use sulphite with your sorbate? Can you cold crash it somehow?
 
Not a lot of headspace really. its a 6 gallon carboy nearly full. I didnt add sulphite I was trying to go organic but I still wanted to kill my yeast. It's currently in my outside fridge at about 40ish degrees
 
joemetheus said:
I didnt add sulphite I was trying to go organic but I still wanted to kill my yeast.
Click to expand...

Here is a quote from Medsen Fey, because he knows a lot more than me:
"When you stabilize, you typically use both. The sorbate prevents the yeast from dividing and multiplying. The sulfite inhibits yeast function, and prevents bacterial infection. When you use sorbate you definitely want to add sulfite to prevent malolactic bacteria (which are common) from metabolizing the sorbate which creates a geranium odor than cannot be cleared."
I recommend that you add sulfite.

I wouldn't worry about oxidation, nor would I add another fining agent. Give it a week in the fridge to see if cold crashing helps.
 
Right on, just added some. It's weird. its been in the fridge for about a week so I will give as long as it needs. I drew some out and it smells like pretty strong alcohol. Guess its just back to the waiting game then. fml
 
joemetheus said:
Right on, just added some. It's weird. its been in the fridge for about a week so I will give as long as it needs. I drew some out and it smells like pretty strong alcohol. Guess its just back to the waiting game then. fml
Click to expand...


Indeed. Take it off the fining as soon as you can and set it aside to age for 60-90 days. Then check it again and see what settled out. After that you will probably want to rack again and bottle.
 
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