What is the longest it has taken a mead to clear? The shortest?
I have a few different batches started at the end of november 2012. I started by making a traditional mead, then adding flavours in secondary, once divided into separate carboys. Some are almost clear, others are not even starting. I step fed ec1118 to its max tolerance, so this is 18% +. All fruit ones had pectin enzyme added at the beginning of secondary. Here are the types/ clarity:
Hibiscus- very hazy.
Strawberry- 80% clear, just a bit foggy
Vanilla- 80% clear, just a bit foggy
Orange cinnamon- 80% clear, just a bit foggy
Pomegranate- very hazy
Chocolate- extremely cloudy.
Is this normal? These are now 3+ months old, and I was hoping to bottle at 4 ish months, but I will leave it as long as nessesary.
I have a few different batches started at the end of november 2012. I started by making a traditional mead, then adding flavours in secondary, once divided into separate carboys. Some are almost clear, others are not even starting. I step fed ec1118 to its max tolerance, so this is 18% +. All fruit ones had pectin enzyme added at the beginning of secondary. Here are the types/ clarity:
Hibiscus- very hazy.
Strawberry- 80% clear, just a bit foggy
Vanilla- 80% clear, just a bit foggy
Orange cinnamon- 80% clear, just a bit foggy
Pomegranate- very hazy
Chocolate- extremely cloudy.
Is this normal? These are now 3+ months old, and I was hoping to bottle at 4 ish months, but I will leave it as long as nessesary.