Hi all
After making several batches of wine, I decided to try my hand at brewing up some Mead/Melomel? Not one to follow recipes very well, I loosely followed the Joe' Ancient recipe. I used D47 yeast and campden. I racked out of the primary and removed the fruit after a couple of weeks, adding a bit more honey and a yeast nutrient and a touch of pectin enzyme which really got it perking. It cleared off beautifully after about a month. Not one to leave it alone, I racked it again, thought it tasted a very beery so I added some tincture(everclear that I soaked orange peel and spices in) and sugar syrup to it. Well that clouded it up again and after about three weeks essential oils and whatever has rose to the top(see pics). I'm sure I've got some of the more experienced of you seriously shaking your heads by now. Any suggestions for the next racking on how to clear this off? Bentonite or just filter thru cheesecloth?
After making several batches of wine, I decided to try my hand at brewing up some Mead/Melomel? Not one to follow recipes very well, I loosely followed the Joe' Ancient recipe. I used D47 yeast and campden. I racked out of the primary and removed the fruit after a couple of weeks, adding a bit more honey and a yeast nutrient and a touch of pectin enzyme which really got it perking. It cleared off beautifully after about a month. Not one to leave it alone, I racked it again, thought it tasted a very beery so I added some tincture(everclear that I soaked orange peel and spices in) and sugar syrup to it. Well that clouded it up again and after about three weeks essential oils and whatever has rose to the top(see pics). I'm sure I've got some of the more experienced of you seriously shaking your heads by now. Any suggestions for the next racking on how to clear this off? Bentonite or just filter thru cheesecloth?