Keg Connection New Inline Flow Control Valve Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > pectin haze and cough syrup in a cherry mead
Thread Tools
Old 10-13-2009, 12:37 AM   #1
Feedback Score: 0 reviews
Join Date: Aug 2006
Location: Vancouver, BC
Posts: 73
Liked 1 Times on 1 Posts

Default pectin haze and cough syrup in a cherry mead

So I'm about 2 1/2 months in on my first mead which turned out to be a cherry melomel. When it was time to add the fruit, I pitted/stemmed all the cherries and froze them, then added directly to the fermenting mead. I planned on adding pectic enzyme, but the brewshop was out "and I don't know when I will get it again."

I'm of the understanding that you have to heat the fruit to extract the pectin, so should I have added the enzyme or will my mead be cloudy for ever?

Second question is this. I used sweet cherries because they were really cheap when I needed them, but the last time I tasted the mead it was cough syrup. Is there any way to fix this...add some other flavors....let it dry out completely....?

Thanks in advance,
Eric J.

blue800 is offline
Reply With Quote
Old 10-13-2009, 01:14 AM   #2
Feedback Score: 0 reviews
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,515
Liked 27 Times on 19 Posts


You can still add a little pectic enzyme, though in all likelihood it will clear on its own. As for the taste, tart cherries are the way to go. You can try adding some acid blend to balance the sweetness but be careful when you make the additions.

summersolstice is offline
Reply With Quote
Old 10-29-2009, 03:03 PM   #3
Feedback Score: 0 reviews
Join Date: Oct 2009
Location: DFW, TX
Posts: 151
Liked 4 Times on 4 Posts
Likes Given: 1


If you can live with it, or if you want to wait, pectin usually will clear out in about 3 months. There is pectin in the fruit naturally. If you heat the pectin with sugar (as in making a wort) it will turn the pectin into jelly (this is actually how you make jelly). You most certainly do not want jelly globs in your mead.

That being said as long as you did not heat the juice to boiling. I would say more like 150F, but this is the reason you do not boil honey or juice.

You can add it after you brew as well. It takes about 1 tsp per 5 gallon batch. It is best to add it while fermentation is still going on as the fermentation will move the liquid, helping the enzyme eat away the pectin. Some people think it has a bad or off taste so I generally do not use it.
Torg is offline
Reply With Quote
Old 10-30-2009, 03:41 AM   #4
Feedback Score: 0 reviews
Join Date: Jun 2009
Location: Alabama
Posts: 469
Liked 5 Times on 5 Posts


I have a pear nectar wine that I made from the juice & sugar left from canning pear preserves, so it had been boiled with the fruit. I didn't add pectic enzyme until after the primary, but it cleared it on up anyway and it's nice & clear now. Oh, and going into secondary it tasted remarkably like Nyquil. I added some acid blend and also blended it with some apfelwein. After a few months in secondary it's starting to taste like a wine and not a cold remedy. The upshot is, add a little bit of acid and a large amount of time.
Hickory Glynn Winery & Brewery
jcobbs is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
What causes this cherry-cough-syrup off-flavor? BoSoxFan02 Beginners Beer Brewing Forum 3 07-27-2009 11:29 PM
porter tastes like grape cough syrup? EdwardPaulsen All Grain & Partial Mash Brewing 7 07-03-2009 02:44 AM
Cherry cough syrup soda?? caplucky Soda Making 4 03-04-2009 04:48 PM
cough syrup taste at the pub stevecaaster General Beer Discussion 2 06-13-2008 05:19 PM
SARS, Beer and Cough Syrup Denny's Evil Concoctions General Chit Chat 1 04-18-2007 11:51 PM

Forum Jump

Newest Threads