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Old 11-12-2008, 03:37 AM   #1

Did a cyser and a maple (syrup) cider back on 10/4. Racked both on top of white wine raisins and more honey & maple syrup on 10/25. Both were made from unpasteurized cider and I did not use campden tablets. The cyser cleared 7-10 days ago and the maple cider is still cloudy. Hmmmmm.....
Mead Lane Brewing
The liver is evil and must be punished

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Old 11-12-2008, 04:57 AM   #2
May 2008
Oakland, California
Posts: 1,415
Liked 27 Times on 14 Posts

When I did my Maple/Honey Mead, it never cleared all the way, making me think that there are proteins in maple syrup that just don't settle out, should still taste good though.
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

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Old 11-14-2008, 04:41 PM   #3
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts

It really hasn't been that long, I wouldn't worry about it not clearing yet. Some of my brews take much much longer than that to clear fully. Having said that, with Freezeblades input, maybe the maple syrup might prevent that, but no one said you can't enjoy a cloudy brew.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

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