Ok, I am over a month into my first mead and I already transferred to secondary.
I have never used a clarifying agent even in in my beers, but when I tasted this batch, I was amazed at how well it came out. I am thinking of entering it in competition.
So my question is what clarifying agents are recommended, how to use them and when to add to the mead.
Also, I am into my secondary now and was wondering how much temperature will play into the conditioning. When it was fermenting it was held at a nice solid 67 F, but now it has been sitting in my house at around 76-78 f.
I have never used a clarifying agent even in in my beers, but when I tasted this batch, I was amazed at how well it came out. I am thinking of entering it in competition.
So my question is what clarifying agents are recommended, how to use them and when to add to the mead.
Also, I am into my secondary now and was wondering how much temperature will play into the conditioning. When it was fermenting it was held at a nice solid 67 F, but now it has been sitting in my house at around 76-78 f.