Rei
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- Dec 11, 2019
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So I started a mead batch about a month ago where I replaced one gallon of spring water with a gallon of unfiltered honeycrisp apple cider and I chopped up a few apples and grapes and threw them in there whole too! The bubbling has slowed and I think it’ll be ready to jar (I’ve always used canning jars for my mead, will the metal lid have any affect with the introduced acidity of the apple cider? I wouldn’t assume so since beers and ciders are sold canned but figured it couldn’t hurt to ask?) in about a week but I’ve run into an issue... with mead it was never this cloudy and I could just stick my jars in the fridge to bubble up and settle but now I have a brew that’s not transparent and I’m afraid of having big ole yeast/must clumps in my brew... is there a way to filter it during jarring that won’t affect the flavor or risk adding unwanted bacteria?