esarkipato
Well-Known Member
I have a blackberry mead/melomel that I'd like to bottle -- my first ever. The recipe included 12 lbs honey, with 8 pounds blackberries in a 5 gallon carboy.
I know that the fermentation needs to stop (no bubbles, FG below 0.998) prior to bottling, but also that it needs to clear. The problem is that the 8 pounds of fresh blackberries gave the must a dark hue, making it hard to judge clarity. My questions are:
How can I measure the clarity of a darker wine?
Will it clear more over time, regardless of the tannins/etc that are now in the must?
Am I ready to bottle?
I have tried shining a flashlight through the carboy and looking at it from teh opposite end. It shines through bright, but with a "haze" around it.
FYI, it's been sitting for over 3 months now. Thanks in advance!
I know that the fermentation needs to stop (no bubbles, FG below 0.998) prior to bottling, but also that it needs to clear. The problem is that the 8 pounds of fresh blackberries gave the must a dark hue, making it hard to judge clarity. My questions are:
How can I measure the clarity of a darker wine?
Will it clear more over time, regardless of the tannins/etc that are now in the must?
Am I ready to bottle?
I have tried shining a flashlight through the carboy and looking at it from teh opposite end. It shines through bright, but with a "haze" around it.
FYI, it's been sitting for over 3 months now. Thanks in advance!