handlebarz
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- Oct 15, 2013
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So I had a batch of lemon ginger mead that I made using D47 that I wanted to clarify a bit quicker so I could bottle it and gift for the holidays. I have used bentonite clay in the past, but I honestly haven't been comparing taste all along, just sort of blindly doing stuff.
I added the clay yesterday and took off a mason jar's worth to set aside for early consumption. When I compared the taste today I could very clearly notice the lack of ginger from the batch as compared to what I set aside in the jar. As a result the alcohol is now too far on the forefront in the taste. I know it will age out to some extent but I'm bummed the ginger seems to be stripped out.
Does anyone else have any experience with clay doing this?
I added the clay yesterday and took off a mason jar's worth to set aside for early consumption. When I compared the taste today I could very clearly notice the lack of ginger from the batch as compared to what I set aside in the jar. As a result the alcohol is now too far on the forefront in the taste. I know it will age out to some extent but I'm bummed the ginger seems to be stripped out.
Does anyone else have any experience with clay doing this?