Toggle sidebar

Mead Clarity, what am i doing wrong?

  • 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
B

BeerHog

NewBee
Registered Member
Apr 11, 2018
26
0
1
Metro Detroit
About eight months ago i made 5 one gallon batches of mead. Simple recipe, 3.5 lbs of of honey, juice of half of a lemon squeezed in filled to appropriate level with water with few pieces of pear thrown in. Activated packet of wyeast champagne yeast (i forgot exact number of strain) was pitched into must at the end. They were racked several times but they were never crystal clear. Four were already consumed and were pretty good. Now i'm left with one at 8 month mark and it is still not as clear as i would like it to be. it was through several rackings already and there is no longer lees accumulating at the bottom of carboy. In clarity, it resembles a water with high amount of sugar dissolved in it... kind of clear but hazy. Every mead makng you tube video i watch, the mead made in similar fashion at 90 day mark after third racking is read through clear... except mine! What did I do wrong? What can i do to improve clarity of mead before adding clearing agents?
 
It's hard to say for sure. It could be pectin haze from the fruit. You could have added pectic enzyme at the beginning (or you could add it now) to help bind to the pectin and help it drop out. If you don't want to add anything at all, you could try putting it in the fridge for a few days to a week. That might help stuff drop out. Or you could try adding clarifying agents. One thing I'll add is that I added some pear juice to a mead about 2 months ago and it is much hazier than I thought it would be. Maybe that's just a trait of pears.
 
More likely than not it's a protein haze. Rarely are any of my meads clear in 90 days. Try using some Superklear. If it's clear after the first add you don't need to use the second add.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom