Originally Posted by YooperBrew
I moved your post to a new thread, so it doesn't get lost at the end of the other thread.
Well, I'm surprised it is now cloudy. How did you add the honey? Did you heat it up, or add water to it before you put it in there?
thanks. hm, i am concerned now. i thought it would be normal for it to be cloudy after adding honey. I heated up the honey by letting the container it came in sit in hot water (i filled a pot up with hot water out of the faucet- did not heat on the stove). This decreased the viscosity substantially. I then dissolved it in a couple glasses of the same mead and then added back to the batch.
So it is not normal for mead to become more opaque (harder to see through) after back sweetening?
i have another concern to. There is a small amount of air gap right now (4 gal in 5 gal carboy). A thin white film as developed on the top. It had also developed a couple days before I stabilized and back sweetened. It is back now. Should I be concerned? I read about "Flor" with sherries.. .and I now hope this isn't a flor.
my recipe was 12 lbs honey, 6 lbs cherry puree, lavlin D47. It fermented from 1.090 to 1.01 in 5-6 wks. I stabilized with sulfite and sorbate after it had held steady at 1.01 for a couple weeks and was clear enough to read a newspaper through.
edit: after taking a second look i did not describe that white film correctly: it is only noticeable when looking the with a flashlight. u can't see it normally- it is that fine.