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It should reduce some of the fermentability, but not too much. In future tests / recipes, I found that Lactic acid bacteria (LAB) + bochet style mead ( / partially caramelized honey) makes a not very pleasing mead. The flavors didn't mix well. At All... If you do go this route, use only...

Don't rack. Just add your stuff to primary. Brett will handle any dead yeast byproducts.

If you want to learn about the styles, and not about brewing them, I recommend The Beer Bible https://www.amazon.com/dp/0761168117/?tag=skimlinks_replacement-20 Loaded with tons of styles, history, flavors. I got it for Xmas a couple years ago and it's a great resource just to have around...

Well yeah, personal preference if you're not making for a competition. I'm fine with drinking a cloudy mead, but I do hate sediment collecting in bottles while aging for long periods of time, so I try to prevent that as much as possible.

To clarify here, bentonite / sparkeloid / time will not clear a pectin haze. All three will cause other proteins and things to drop out of suspension resulting in a clearer end product, but the pectin created portion would still exist.

Add pectic enzyme. This will remove the haze if it's pectin related.

Going to be throwing some Roselare at a hydromel of my own once it comes in the mail. Going to do a second hydromel with black currant juice and lime zest, but that won't be sour (aside form the currants).

Please fill out the form above so it gets tracked. Not many responses yet Updated to include apples, and "juice / cider" as a fruit form. :mug:

Yeah, I think the brett and sacch strains in the roselare will be doing the heavy ABV lifting.

1 Gallon - Berliner Braggot 1 Gallon - L Plantarum Mead 244.5

Hey All I just published an article on my site regarding pectin haze and mead. You can read it here if you wish. http://hivemindmead.com/curious-case-pectin-haze-mead/ However the main reason I'm posting, is I'd like to get your feedback on YOUR experiences with pectin haze in your...

Aeration would technically destroy the pellicle, but it would grow back very quickly because of the presence of oxygen. They form as a defense mechanism when oxygen is around because the bacteria and brett involved prefer to work without oxygen. I've had a few sour / funky meads develop them in...

1. When did you start brewing? 2011 2. Approximately how many batches and/or gallons have you brewed (guess)? 86.5 Gallons - Between 18 mead batches and 22 beer batches 3. How many homebrew competitions have you entered in (estimate)? 0 4. What was the highest score you've ever achieved at a...

It sounds about right, I see some of the 5 gallon recipes with about a pound of hops.

Doing some math, it looks like. 1.071 SG. 1.014 FG. 44.8 IBUs

This likes a cool setup. Going to have to try it.

So you do want to condition it for a few weeks at 70. This temperature allows the yeast to ferment the new sugar in the bottle and create carbonation. After that period, dropping the temperature is best for long term storage (like if you were to age a barleywine for 6+ months).

According to my Wife, it could be the former. Haha!

I think it's a pretty good idea for being made up on the fly.

No that won't work. Honey is actually very low in nutrients that yeast need, so you're really just adding sugar. This is why mead makers have to add nutrient to their batches. No nutrient in the honey.