• PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.

Clearing a Pyment

Barrel Char Wood Products

Dave in Indiana

NewBee
Registered Member
Sep 18, 2007
2
0
0
Made Ken Schramm's pyment. Started it in January. Sur lee aged for 9 months. Racked in early September. Not throwing any lees but still cloudy.

I am looking for suggestions for fining and clarification.
 

ucflumberjack

NewBee
Registered Member
Sep 4, 2006
839
0
0
37
bentonite, sparkloid, gelatin, poly clar, clearfine, isinglass. those are the ones that my LHBS sells but i have yet to use any of them. sometimes just racking once works for me. it doesnt make sense to me but it seems to work.
 

Oskaar

Got Mead Partner
Administrator
Dec 26, 2004
7,874
8
0
34
The OC
Different approach is to rack, and let stand until it has gone for a year. Then examine fining solutions if still necessary. Racking helps to clear, so does long term aging. If it isn't clear after a couple of years then you can fine, filter or add some oak to help.

Cheers,

Oskaar
 

punkideas

NewBee
Registered Member
Aug 20, 2007
87
0
0
40
If I recall correctly, tannins act as a fining agent of some sort (not sure if it is positively or negatively charged).
 

wayneb

Lifetime Patron
Lifetime GotMead Patron
Oak provides tannins, and other phenolics. Tannins react with proteins that are suspended in the must, and will assist in their precipitation. In fact, the addition of some protein (gelatin, egg albumin, etc.) to red wines is sometimes all that is needed to fine the wine. The proteins electrostatically attract other stuff suspended in the wine, and then the reaction with tannin causes the whole lot to precipitate out. Note that the total tannin in the wine is reduced somewhat when this happens.
 
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns