I have a mead that has been sitting on some French Oak and I am about ready to bottle. However, everytime I move the mead, the fine yeast at the bottom swirls up and clouds the mead again. I would like to use some gelatin to coagulate these yeast particles more and keep them at the bottom when I try and move the secondary.
I have used it with great success in my beers before, but I know that gelatine can remove some tannins. I only added the oak to add a little bit of tannin and mouthfeel to the mead (similar to a white wine), not to add a strong oak character like a red wine.
I am just wondering if adding the gelatin will remove any of the tannins or mouthfeel/complexity from the mead that I have gained from oaking.
Primary1: Pumpkin Ale
Primary2: Christmas Ale
Secondary: Sour Brown
Drinking: Warrior Pale Ale, Wit, American Rye