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I usually degas when transferring from primary to secondary. But only then. Trying to avoid oxidation; so rarely touch it at all in secondary - except for retacking once or twice…

So you actively degas during secondary? Stirring the batch ?

Thx for all your replies — based on your answers it seems that no one really uses fining agents? I am not trying to short cut and know that time and patience is key … most of the time. I am just trying to figure out why - once in a while - I have a batch that simply will not clear even after...

It has been at 75+ for several weeks Now - actually somewhat warmer than I like. So don’t think this is an issue…

I usually degas a couple of times during primary - but after rerack to secondary I don’t touch it anymore; so I don’t risc oxydizing. Do you degas during secondary?

And when do you use the bentonite?

No - never heat Anything…

A little frustrated b/c I again have a fruit wine that won’t clear… this time a rhubarb-wine. Been in secondary for about 2 months now. I added pectinase during primary. My frustration is - that I never know what causes the cloudiness… so I don’t know what to do about it.!? Last time I had...

Doin The most has replied - here is The response: “8 grams in 5 gallons seems almost ten-fold of normal recommendations” Hello there! That particular part jumped out to me - I think mine is maybe slightly higher than standard, but a lot of meadmakers are starting off with 0.75-1g wine tannin...

Oh I really thought this was “general brewing” ?

Hoping to create a thread here, where everybody can share experiences and discuss clarification methods and use of fining agents. Both red and white wines, ciders, cysers, country-wines, beer, meads and whatever it is… To be honest - I have not had much luck using fining-agents, and time seems...

I’ve written to doin the most now - hopefully he can give some better insight…

It is from one of the more popular brewing channels on YouTube… Doin’ The Most. **image attached ** Was really hoping someone here had tried the recipe…

So - Got my hands on About twenty pounds of honey, which I’m going to use to make my first mead, a traditional mead. Been watching ‘Doin’ the most’ and ‘man made mead’ to get some simple recipes. Doin’ the most adds 8 GRAMS OF TANNIN to a 5 gallon batch. That seems like a CRAZY amount of...

Thx ! Great help :)

So I finally got myself a small oak-barrel for aging. just 2 gallon-barrel. My question is - how do you rack of an oak barrel? Since I cant see the lees? Do you bottle straight from the barrel or do I have to rack to a demi-john, and let it clear again? First time with a barrel, so hope someone...

So I finally got myself a small oak-barrel for aging. just 2 gallon-barrel. My question is - how do you rack of an oak barrel? Since I cant see the lees? Do you bottle straight from the barrel or do I have to rack to a demi-john, and let it clear again? (I made some ice-cider, had it clearing...

UPDATE again — a week later; still bone dry. Seems to do The trick 👍

UPDATE: (in case someone else runs into this issue) Quick-cheap-fix: Took a regular natural cork from a wine bottle. Sanded it down by hand to fit the bung hole - slightly connical. This I very easy b/c of the porosity of cork. Soaked in warm water for two hours with added campden for...

Great idea ! Will try that First :)