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Old 01-09-2008, 02:09 AM   #1
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Default Filtering Joes ANcient Orange Mead

My batch of Joe's ancient orange mead is about ready to bottle. In the recipe it says to filter it. I was wondering if this is required, and if it is are there an easy way to do it without purchasing anything too expensive. Thanks.


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Old 01-09-2008, 02:15 AM   #2
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I've never filtered any of my wines or meads. If it's crystal clear, you can bottle it.
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Old 01-09-2008, 02:33 AM   #3
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Cool Thanks.
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Old 01-09-2008, 03:03 AM   #4
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if there's a lot of pulp in it, you could put something like a nylon hop bag, nylon stocking, or a nylon paint strainer over your racking cane, and that will filter out any larger particulate matter, like pulp or bits of spices.
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Old 01-18-2008, 09:53 AM   #5
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I've found that you should rack JAOM a lot more than other wines or meads. That damn bread yeast stirs up if you look hard at the carboy. Four (or more) rackings will get rid of the last of it and leave it crystal clear.

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Old 01-18-2008, 03:49 PM   #6
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I've worked with bread yeast in meads before...and is exactly why I chose a true brewing yeast when I modified the recipe for JOAM.
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Old 01-18-2008, 05:35 PM   #7
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Yeah I just bottled my first batch of JOAM but next I try it I will definitely be racking it a couple of times. Because it has a great color, but its not too impressive with clearly bread yeast and sediment in the bottle!
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Old 01-18-2008, 05:56 PM   #8
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along with this kinda....what is a good way to get the orange slices out of the carboy?
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Old 01-19-2008, 06:00 AM   #9
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Turn it upside down and shake the slices down into the neck of the bottle then poke a finger in there and pull em out one at a time. Or you can use a coathanger.

If you suscumb to the urge to chew on an orange peel or two while doing this you will be well and truely buzzed by the time the carboy is cleaned.


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