I made a gallon each of bluberry and rasberry melomel in which i heated the fruit/honey to 170 for about 15 minutes. This is my first attempt at melomel, though ive done several meads with good results.
The melomels are not clearing at all, they are cloudy. I am assuming this is due to pectin from heating the fruit, so what are my options for cearing these post fermentation.
You can test for pectin by adding methylated spirits, grain alcohol, or rubbing alcohol to a glass of the mead. If you have pectin, this will cause it to clump and strand.
If you have a pectin haze, you can treat with pectinase even now. However, given that alcohol and lower pH may impact the activity of the enzyme, I would typically use 2-3 times the recommended dose. These enzymes are proteins that will eventually precipitate out, so the larger dose will cause no problems.
Endeavor to persevere!
Medsen
__________________
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb
filtering would strip some of the flavor out. wouldn't recommend it.
__________________ Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
Clearing melomel
Linear Mode
