I guess you guys have clearer juice in Southern UK then whats in the Southern US.
Nothing of the sort my friend. The clarity of the juice is entirely dependant on how the fruit is "extracted" i.e. if it's just blitzed, or even frozen/defrosted and then pressed, there's a possibility of it being hazy or at least containing material that will settle out of solution.
The very nature of blueberries (and other red/black fruit), is that if they're heat treated, it seems to improve the fruitiness and colour of the resulting juice - whereby, it can be treated with pectolase, too handle any possible pectin issue(s), and if need be, filtered prior to adding it. Though it depends on what Tnoodle is aiming for - because the juice can also be sweetened if necessary, sediments and hazes from the continual topping off process are usually associated with unstabilised product, whereby the small amount of yeast cells transferred during rackings, have more sugars to munch on, whereas the possible drop out of pigmentation particles is a possibility with any types/colours of meads (and wines). That's usually sorted with filtration, prior to bottling.
I gave proper warning of it being debatable, and told him to use his judgement since this is his wine not mine. Already plenty of threads about this, so let's not going there again.
I was hoping that I was clear enough with the point(s) I raised, to explain the difference between the content of CO2 in any head space during ferment (high levels) and that of a finished ferment (low/lower). Plus any air space is best kept to a minimum, to reduce the presence of oxygen in the air - and yes, the actual make up of the gas in the airspace will vary both with ambient air pressure and temperature i.e. you notice the "tang" of CO2/carbonic acid more with warm drinks than you do with chilled ones.
Hence, not so much a debate thing, but (hopefully) more of a clarification of the point.
Fatbloke, what course of action do you recommend?
I'd probably just add some more juice, that's been clarified as much as possible before adding. Make sure about stabilisation too. That way, Tnoodle would retain the beautiful colour and probably a good level of fruitiness in the flavour (it might even help if there's any viscosity/mouth feel issues). Then cold crash and filter it to 1 micron.
That way, it should help even with minimal pigment drop out, over time. Plus it then depends on whether Tnoodle wants to age it in the bottle or bulk - I prefer bulk.....
regards
fatbloke
p.s. and my earlier post wasn't supposed to sound like I was being confrontational (I hoped it didn't come across like that), but I obviously failed.
I was trying (badly) just to highlight points to help with the retention of colour/flavour with the brew.
Text/typing like this, doesn't always convey the sentiment in which the comment/advice/guidance if offered. Of course, any offence is profoundly regretted.....
