Quote:
Originally Posted by ShawnBoucke
I mean "ok to aerate" can't edit the title it seems
I've brewed a couple beers, and am VERY careful between my growler to bottle not to aerate the beer. I am now making my first mead. It is going to be in need of some filtering before I bottle it. Do I need to be careful as to not aerate it, or does it not matter with mead? What is the best method? (I have been syphoning beer to a pot of honey/water (I know not needed for mead), and the syphoning it to the bottles.
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With meads, you don't have to be so anal, as you do with beers.
Why would you think it'll need filtering ? If you use gravity/time (cheapest method), normally, you can get it clear - which anecdotally, is defined as being able to read a newspaper through it. If you use finings, it's a lot quicker, but again clear equates to the newspaper thing.
Filtration is normally only to give the product a final polish. If there's any particulates still in the brew then it's gonna clog the filter very quickly. I dunno about beers, but reds are usually filtered with media in the 5 to 1 microns size and whites < 1 micron (normally 1 or 0.5 micron, unless you want "sterile" filtration, which is considered to sizes like 0.45 to 0.25 microns - filter media of that sort of size also has the potential to strip out some pigmentation and possibly flavour/aroma molecules).
There's little point in rushing things, as meads are routinely aged for periods of at least 6 months, stretching into the years..........
Ok toe aerate
Linear Mode
