RedHaze

Recipes 

I have a batch of peach melomel that I just back sweetened last week, and I was looking for some advice on a clearing agent. I was going to get bentonite, but a local mead maker told me that it can and a earth like flavor. Is there something ou there that clears well, but doesn't change the flavor of the mead any?

Thanks for any help.

Inner10

Recipes 

I use bentonite in most of my wines and I have never noticed any earth flavour...although it's just clay.

I've been using sparkolloid recently and I think it is one of the most effective. I'd go for it if you want to clear in a hurry.

StevenM

Recipes 

i normally use time, it usually works, however i have heard super kleer is good for meads

WVMJ

Recipes 

All 3 additives listed above work well most of the time, time usually works but not all the time. The honey has some protein in it which I think causes the haze. Did you add sorbate also? WVMJ

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fatbloke

Recipes 

Spot on. If it's been back sweetened it's most likely to be a protein haze, which can clear as you say.

Personally I back sweeten before I clear now, if I'm gonna use honey as the lees dropping out usually manages to take any honey proteins with it.

Failing that the Kiesol/Chitosan finings should do the trick quite quickly in a couple of days or so....

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RedHaze

Recipes 

Yes I did sorbate/c-tabs about 4 days prior to back sweetening.

I used pectic enzyme, it's been in tertiary for 5 months, and this mead was still on the hazy side before I back sweetened it. Think I'm going to order some of that super-kleer.