Champagne Clearing

[digdan]

I made a mead with Champagne yeast and kicked it with one lb of pale ale extract.

Its been a week over a month and its not clearing very fast. I know I have the malt and the champagne working against me.

How long should I wait until I fin it? What are the downsides of forced clearing a mead?

Alcohol % is around 14.5

 

[Yooper]

I made a mead with Champagne yeast and kicked it with one lb of pale ale extract.

Its been a week over a month and its not clearing very fast. I know I have the malt and the champagne working against me.

How long should I wait until I fin it? What are the downsides of forced clearing a mead?

Alcohol % is around 14.5

Champagne yeast clears very well. If it's done fermenting, it should clear soon. Have you racked it at all? What's the FG?

 

[digdan]

it was racked once, and the FG is 0.995ish

 

[Yooper]

it was racked once, and the FG is 0.995ish

It should clear, but maybe not for a while yet. Did you use any fruit? That sometimes causes a pectin haze if you didn't use pectic enzyme. Otherwise, patience will do it. It might take a couple more months.

 

[digdan]

Herm. I was thinking that the unboiled malt would contribute to the haze. I just hate aging in my carboys, would much rather do it in the bottle. But I also hate sediment, so what can ya do

 

[Yooper]

Mead is a long term proposition. I have never bottled a mead that was less than a year old, but I don't make mead very often. Most of my wines and ciders are 8-12 months old when they are bottled. Mead is longer, generally speaking.