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Old 12-11-2009, 08:08 PM   #1
TipsyDragon
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Default should i fine or not

im probably still early to even be thinking about this but. i brewed my first batch of mead on 2/01/09 so I'm rapidly approaching month 11 of aging. the top half of the brew is clear enough to see through. but the bottom half is still cloudy. i was planning on waiting till the end of this year before bottling. but seeing as I'm only 50% clear I'm having second thoughts. should i just let it sit a few more months and let it clear the rest of the way or add a fining agent?

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Old 12-11-2009, 09:56 PM   #2
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wow. i've never had a batch of mead that wasn't crystal clear after just a month of aging.

what was the recipe? any fruit in it?

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Old 12-11-2009, 10:24 PM   #3
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actually nothing special.

12lb. wildflower honey
sweet mead yeast
4 gallons bottled arrow head water

i think the reason its taken so long is because i fermented at way to high of a temp because at the time i didn't know any better. i also didn't monitor its PH or feed the yeast properly. that and i topped off with 1 gallon of must which woke up the yeast. i don't really have high hopes for this batch.

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Old 12-11-2009, 11:02 PM   #4
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Here too, I've never ever had a batch not be clear in 2 months..8 months is better and don't move it... I have 2 meads here that are about a year old and really nice..

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Old 12-11-2009, 11:47 PM   #5
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have you ever racked this off the lee's at all? I'd maybe rack it into a secondary and let it age a month more and see if it clears. If you wanted, you could add some isinglass to it to help clear it..but I think a racking may do it.

Dan

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Old 12-11-2009, 11:50 PM   #6
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That long and not clear, id rack it off any less and degas it. You will ned to get the temp up to around 748 to properly degas this as colder temps hold C02 in suspension and being a mead it i more viscous also and all that trapped C02 in your mead can hold sediment in suspension.

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Old 12-12-2009, 12:01 AM   #7
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Forgot to add I rack off the lees in a month... Unless I have a late fruit/spice addition..

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Old 12-12-2009, 09:39 PM   #8
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Quote:
Originally Posted by malkore View Post
wow. i've never had a batch of mead that wasn't crystal clear after just a month of aging.

what was the recipe? any fruit in it?
Interesting. I must examine my own recipes and methods, for I have made more than ten meads and none have truly cleared in less than 8 months. Many have taken more than a year to become crystalline, and a few have simply refused to become crystalline.
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Old 12-13-2009, 01:55 AM   #9
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Mead clearing is based on many factors, not the least of which is the rawness of your honey (more proteins contained in raw honey than in that which has been processed), and the variety of flowers visited by the bees when they collected the nectar. Additionally, your starting gravity will influence clearing time, pH will play a role, as will temperature and the presence (or absence) of tannins (from fruit or wood).

I've had many meads clear in a month or two. I've had many more (mostly high initial gravities) take upwards of a year to start to clear. Neither is outside of "normal" mead clearing behavior.

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Old 12-13-2009, 03:32 AM   #10
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I had a JAOM that refused to clear and I wanted to bottle for the holidays. My LHBS recommended Super-Kleer, a two-part liquid that used chitosan and kieselsol. Within a few minutes of adding the second part I could see floc forming, and within 24 hours it was perfectly clear. I usually prefer to let mine clear naturally, but after seeing what this could do I may use it more often.

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