Shinglejohn
Well-Known Member
I made a gallon each of bluberry and rasberry melomel in which i heated the fruit/honey to 170 for about 15 minutes. This is my first attempt at melomel, though ive done several meads with good results.
The melomels are not clearing at all, they are cloudy. I am assuming this is due to pectin from heating the fruit, so what are my options for cearing these post fermentation.
The melomels are not clearing at all, they are cloudy. I am assuming this is due to pectin from heating the fruit, so what are my options for cearing these post fermentation.