Toggle sidebar

Clarifying mead

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
beeboy

beeboy

NewBee
Registered Member
Aug 29, 2004
350
1
0
72
Port Orange, Florida, USA
I've got a question on how to clarify my first batch of mead. I started it back in mid August, and racked it to the secondary after two weeks when the fermentation slowed. Ten days ago I added the sulfite and sorbate to stop the yeast and help settle out the haze. I also added a pack of clarifier to help things along. Now after 10 days the bottom 1/2 of the secondary is still really murky while the top is only a bit cloudy. Should I wait another couple weeks or should I help it along with something else. This batch had peaches added which I've been told can contribute to some cloudyness. So far the flavor is fantastic, sweet at first then a tart flavor that lingers. I guess I'm gettig a bit impatient and want to get it bottled. I've already started batch #2, the persimon mead which is bubbling away as I am typing. Thanks everybody for the help. Beeboy and his buzz buzz ;D
 
Beeboy,

Waiting will generally help it to clear further since it already appears to have started the process...

If impatient, some batches will have luck clearing if you chill them...
 
you're right that peaches do tend to be an issue when it comes to clearing. I've tried a number of clearing agents myself and would have to agree with the others that the best clearing agent is time. Unfortunately you may have to just wait this one out. what was in the "pack of clarifier " that you added?
 
Beeboy,

As Joe and the others have mentioned patience is a virtue when I comes to clearing.

Also, did you use pectin in your must. It helps to clear things up when you make melomels. Peach, mango and nectarine tend to be really cloudy for a really long time.

Oskaar
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom