Originally Posted by JustinCider
So i Bottled this stuff today. Its really really good. The coconut oils were definitely a problem. I had to use Benoite to clear the mead. It worked in maybe an hour! I was shocked to see it clear that fast after the addition. I think this will be my next 5 gallon project...but this time i will use coconut extract to get the flavor I'm looking for since i lost probably a bottle using the Benoite....live and learn.
I was a bit worried about a similar loss last time I back sweetened and modified a batch.
I did the sweetening, then thought it needed some acid and a little tannin.
It was already cleared before I started but I ended up with cloudiness too start with, then I got a lot of fluffy reddish/brown looking sediment and figured I'd lose a lot, like a bottle or 2 worth.
But I decided to leave it too see what might happen.
It took a couple of weeks, but it (the lees) compacted down nicely to about 5mm deep instead of about 40mm.
The oil comments will help me too, as I have a "christmas pudding" flavoured mead clearing, and while most of the fat from the crimbo puds floated out and could be removed, there's a little bit sitting on the top still, so I might just hit it with the bentonite and let it do it's clearing thing.......
Either way, this thread has encouraged me too start thinking of a batch that has some coconut in it. Whereas before I'd presumed that the oil might be a big problem, perhaps it's an issue but not a problem........
Currently pondering coconut, lime and pineapple....... we'll see if it ever reaches the light of day !