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Old 08-11-2008, 07:54 PM   #1
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Default sediment on bottom

I brewed my first batch of mead, its been fermenting for 2 weeks today, and I've notices about a half inch of white sediment on the bottom.

I was wondering if its like beer where you want to avoid getting any of that when you rack it into your second carboy, or are you supposed to let that come through.

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Old 08-11-2008, 07:59 PM   #2
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Don't let it come through.

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Old 08-11-2008, 08:02 PM   #3
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Leave that crap behind...but not for a few more weeks.

If you do pick a bit of it up...no worries...that's what a secondary is for.

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Old 08-11-2008, 09:25 PM   #4
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Also unlike beer, you might rack a mead or a wine multiple times over a long time, so each time you will leave a bit more behind...

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Old 08-12-2008, 06:20 AM   #5
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thanks guys.

just wondering, what exactly is that sediment made up of?

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Old 08-12-2008, 04:53 PM   #6
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I'm sure someone has a book and can nail the answer for you but in general it's a collection of flocculated yeast that have fallen out of suspension. It also has your general proteins and other particles that are settling out.

You'll be amazed that even after many months how much lees a mead can drop out. I've bottled mead that aged in a carboy for over a year throw lees in my bottles and I swore it was crystal clear when I bottled it.

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Old 08-13-2008, 09:02 AM   #7
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and to summarize the crap on the bottom is the nasties that you dont want to keep. but again if you pick some up no problem it wont hurt you just like it wont in an unfiltered beer.

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Old 08-17-2008, 06:46 AM   #8
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well, it's been fermenting for 4 weeks now and hasn't died down much.

should I rack?

and when i do rack, do i continue to use my airlock for further fermentation, or should I add some kind of wine conditioner to kill the yeast.

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Old 08-17-2008, 01:24 PM   #9
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just let her go! Meade takes time.

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Old 08-18-2008, 10:50 PM   #10
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dont think about racking until you have about 3 readings, one taken every 3-4 days, that are the same then goto secondary...

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