A 15 gallon batch of blackberry mead has been fermenting on the sunporch for the past month. It was made with a few gallons worth of blackberry puree, all of which look like a clear liquid when first mixed in with the honey.
Last night I racked it. Unfortunately, there was about 2 to 3 gallons worth of sediment at the bottom. It was almost like small chunks of blackberry custard-type jello. Is there any way to avoid all this sediment in future batches? ??? ???
Last night I racked it. Unfortunately, there was about 2 to 3 gallons worth of sediment at the bottom. It was almost like small chunks of blackberry custard-type jello. Is there any way to avoid all this sediment in future batches? ??? ???