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Old 11-30-2013, 10:10 AM   #11
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All of the above posts are good, but if you want to clear it after one fining agent fails probably not a good idea to use that one again. I have followed superkleer with Sparkaloid, whatever the superkleer failed to get the sparkaloid picked up. Not sure if it makes any chemical fining sense since they are both supposed to pick up proteins. Filter out the sparkaliod and its clear. Good luck, WVMJ

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Old 11-30-2013, 12:55 PM   #12
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Give it more time.

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Old 11-30-2013, 01:41 PM   #13
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sense fermintation finished in september, you still have live yeast suspended in the meade. It generally takes about 6 mounths for the yeast to completely die and finish dropping out. Cold crashing will help, but time would be better or you can use chemicals to kill the yeast. Personaly I don't like to use chemicals in my meade.

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Old 12-26-2013, 02:11 AM   #14
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Ended up going to the home brew store for help. They suggested adding tannins, which, for some reason, they say, helps to clear white wines. I added tannin, sorbate and sulfite and let it sit overnight. Then, I rented a "Super Jet Filter" and filtered it three times at 6, 1 and 0.5 microns. That finally did the trick.

Whatever was suspended in solution was not yeast. The 6 micron filter would've taken care of it. Maybe proteins? Pectin? Though I did try pectin enzyme with no effect.

Strange. Maybe it's a property of Carrot Blossom Honey?

Anyway, it's clear and tastes great.

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Old 12-30-2013, 11:19 PM   #15
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Put a bottle in the fridge for a couple days and take it out and let it warm and see if it reforms. So how does it taste now? WVMJ

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Old 12-31-2013, 12:18 AM   #16
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I had it outside in below freezing cold for two weeks. Nothing dropped out of suspension.

Filtering did the trick.

Whatever it was that the filters snagged looked like...well..dirt. Not yeast, not pectin.

The worst part was that using such a large filter three times resulted in a loss of nearly a gallon of delicious mead. I shed many tears.

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