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Old 12-03-2010, 12:00 PM   #1
tidst004
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Default Hazey Melomel

So in the second mead that I have made I decided to try an Orange spiced melomel. I added to instructed pectic enzyme for the 5 oranges and handful of raisins. It has been about 2.5 months and in the last re-rack there was no cake on the bottom, but it still has the appearance of Blue Moon. I would be ok bottling this as is, but it would be ideal if I could get it clear.

Any insight would be greatly appreciated.

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Old 12-03-2010, 12:57 PM   #2
Rossnaree
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Bread yeast, I presume?

Cold-crashing and/or use of fining agents would be helpful. So would using a yeast that makes compact lees.

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Old 12-03-2010, 04:05 PM   #3
MedsenFey
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If you give us the exact recipe details, that may help.

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Old 12-03-2010, 06:23 PM   #4
Rossnaree
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huh, I don't understand why I thought I read in the original post that it was Joe's Ancient Orange recipe. My bad...

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