dummkauf
Well-Known Member
Ok, my first ever batch of mead was a peach melomel that was brewed up on 8/27/2010
5 gallon batch
5Lbs of peaches in the primary
12Lbs clover honey
1 package Cotes Des Blancs wine yeast
couple teaspoons of yeast nutrients
OG = 1.073
FG = 0.998
79 days in primary
18 days secondary
234 tetriary
During secondary I added some bentonite to try and help clear it. That didn't work so well and after 18 days I racked it. During the 234 days in tetriary it spend atleast 3 months in the kegerator trying to clear it as well. It wasn't crystal clear yet, but after 331 days in carboys, I figured it was as clear as it was going to get, so I bottled it up. However, now in the bottles, it has gotten crystal clear with a layer of sediment on the bottom which gets stirred up and makes it cloudy when you pick the bottle up. I know the sediment won't hurt anything, but am wondering if it would be worth the risk to open the bottles, and put it back in a carboy to clear some more. I'd also like to back sweeten it a bit too, but am worried that at this point, I'd do more harm than good by opening the bottles and pouring back into the carboy.
Thoughts?
5 gallon batch
5Lbs of peaches in the primary
12Lbs clover honey
1 package Cotes Des Blancs wine yeast
couple teaspoons of yeast nutrients
OG = 1.073
FG = 0.998
79 days in primary
18 days secondary
234 tetriary
During secondary I added some bentonite to try and help clear it. That didn't work so well and after 18 days I racked it. During the 234 days in tetriary it spend atleast 3 months in the kegerator trying to clear it as well. It wasn't crystal clear yet, but after 331 days in carboys, I figured it was as clear as it was going to get, so I bottled it up. However, now in the bottles, it has gotten crystal clear with a layer of sediment on the bottom which gets stirred up and makes it cloudy when you pick the bottle up. I know the sediment won't hurt anything, but am wondering if it would be worth the risk to open the bottles, and put it back in a carboy to clear some more. I'd also like to back sweeten it a bit too, but am worried that at this point, I'd do more harm than good by opening the bottles and pouring back into the carboy.
Thoughts?