meadsupporter

Recipes 

Fining agents.


Just curious as to the best clarifiers for mead or should I just keep racking it and let it clear on its own?

MedsenFey

Recipes 

The best clarifier is time.
A fridge is second best.

Of the fining agents, I find Bentonite and Sparkolloid work well for me.

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"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb

ExoticMeadMaker

Recipes 

+1 for time

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"Set it, and forget it!" Ron Popeil

biochemedic

Recipes 

Most meads will clear on their own with time, but if you're impatient (which is not good for mead) or if it really needs help (like cocoa mead), I've used Liquor Quik Super-Kleer (mix of kieselsol and chitosan - helps precipitate both negative and positively charged particles) to great effect. Most of the time a single packet will clear things in less than 24 hrs...I had to do it twice on my cocoa mead.

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Bottled: Basic Spiced Cider, W. Coast of Belgium IPA, NJFB Stout v1 & v2
Mead List: Southern Pyment, Simple Cyser '08, '09,'10 & '11, PomPom Melomel, English hop metheglin, American hop metheglin, Chocolate Mead, Cherry Melomel, Belgeglin, Bochet
Primary: Caramel Quad, Cocobochet
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day Ginger Metheglin
Planned: Traditional Gesho T'ej

Insomniac

Recipes 

My first attempt at a Cyser was really stubborn, took four or so attempts using Kwik-Clear (mix of kieselsol and gelatin). For most things though, as alreadfy stated, try the wait method first.

gratus fermentatio

Recipes 

I don't use fining agents, I just let time work for me.
Regards, GF.

RogersRunion

Recipes 

oops

mystersmyth

Recipes 

So when you do decide to use a fining agent, when do you put it in your mead? I've read a couple opinions that it should be added before racking, but then again it seems sensible to do it after racking, toward the end of secondary fermentation (before bottling). At this point the initial sediment from primary fermentation has been removed, and the mead has been given more time to clarify on its own, leaving a minimum amount to be removed by the fining agent. Thoughts?

huesmann

Recipes 

I would do so after backsweetening (if you do that), which itself should be done after stabilizing. The reason is that adding honey can sometimes re-haze the mead, and why would you want to increase the haze after you've started fining?

tweake

Recipes 

after backsweetening is the main one.
but also after primary if you need to get it off the yeast quickly. some yeast settle poorly or take up a lot of room. fining can help compact the lees so you can rack off the yeast easier. very handy if you stabilize the mead before backsweetening.