Raspberry Guava WTF JAOM

[CreamyGoodness]

Kind of an idle question. Using those two fruits rather than orange, I noticed that it is taking quite a bit longer to clear than usual. Do you think I should just let it be until it clears, or is there something in guava that makes for extra cloudiness? I have no problems drinking a cloudy mead if need be. It was more of an experiment than anything...

 

[NineMilBill]

How long has it been since you made it? If it's been ridiculously long, you could always rack and sparklloid.

 

[CreamyGoodness]

Usually my JAOM batches start to clear at around 3 monthsish... this is more like 4. Thought maybe guava had more pectin or something scientcy like that...

 

[forces]

You might be on the right track with the pectin hypothesis. you might look into the pros an cons (if there are any) of introducing pectic enzymes.

FWIW, I did a strawberry blonde ale which NEVER cleared.... in fact it remained the opaque pale color of Caucasian skin. Gross.

 

[Rocky71]

The pectic enzymes won't hurt anything but I clear with gelatin on batches that are being a little tougher. It word great.

 

[CreamyGoodness]

Being the impatient New Yorker I am, I served this at my bachelor party. It got decidely mixed reviews. Some raved, others said "this tastes a little odd". No one mentioned the color.

The half gallon I have left has actually cleared quite nicely.

 

[Taise]

You had a half gallon left after a bachelor party? If it was anything like the bachelor parties I've been to that was either a 5 or 6 gallon batch to start with or you hid that half gallon.

 

[CreamyGoodness]

We dusted off the Apfelwein, pear mead and traditional JAOM before we got to the WTF gallon hehe.