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Actually 6 tsp citric in 5 gallons isnt much at all, a grape wine would have the equivalent of at least 5 tsp tartaric acid in the juice naturally. Looks like you just need to be patient and let it do its own thing. Did you ever degass? WVMJ
 
kuri said:
Yeah, that's a good reason to start with making beer first -- there's only a 1 month wait before you have something ready to enjoy. Or better, start with making 5 batches of mead your first week and then switch to beer for the next year or two while the mead matures.
Click to expand...

Actually, I would go for making mead, then a 5 gallon batch of homebrew, THEN get the distiller going while I drink a bottle of vintage port... I don't see the problem...
 
Is it possible to over-use bentonite?

I've got a gallon batch of hard cider that I'd added bentonite to and waited a couple of weeks. It cleared quite a bit, but was still hazy. So I racked it, used marbles to take up the headspace, added another dose of bentonite and it's gotten hazier. No sign of real clearing like I've come to expect from bentonite, and only a very light dusting of stuff on the marbles after a week.

The bentonite was 1/2 tsp dissolved in boiling water and left to sit for 24 hours to hydrate completely.

I dont have sparkloid or any other fining agent, and i haven't cold-crashed it, but it HAS been degassed.

Any ideas/thoughts/opinions/anecdotes?


Thanks,

Joe
 
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