View Full Version : bottling cloudy mead

12-27-2014, 04:44 PM
I made my first batch of mead a year ago today. It wasn't made properly by any means, but it turned out pretty tasty. Before I get into my problem, I'll post my "recipe" (which I got from YouTube before I found this site):

15 lbs. mesquite honey
5 oranges, a handful of raisins
5 gal distilled water
1 packet D47

I mixed in bucket, let sit for a month, racked off the gross lees, racked again three months later, racked again three months later.

Like I said, I know now about things like nutrients and sugar breaks and whatnot, but this was what ended up happening.

So, because I stored it in a crawlspace far, far away, my handling time is very limited (I'm taking the carboy back home with me).
We got here for Christmas break on Tuesday and it was crystal clear (I could read a book through it). It was at 1.005, so I stabilized with sorbate and sulphate. I moved it to a counter so I could let it settle and bottle, but the problem is it is still cloudy. It's been about 4 days now, and I still can't see my hand through it.
The main problem is we're going back home tomorrow morning, so it kinda has to be bottled tonight, or I'll have to wait another 4-5 months (and we already made the labels).
I don't have the means to cold crash, or I would have tried that. Is there anything else I can do to clear this? Should I just bottle it? It's bothering me a lot because of how clear it was.
There are also a lot of bubbles floating to the top, still, even after stabilizing.

Thanks again in advance.

12-28-2014, 06:07 AM
Just de-gas it, stopper the carboy and take.it home "as is". You can bottle it at home later.

You will have removed enough gas so any vehicle movement shouldn't nucleate out any more gas, so just pack securely and check it every now and then.

If that's not feasible, just put it back, stabilised, then bottle it next time.

IMO, there's nothing worse than ugly looking booze. Unappealing to look at and can affect the flavour with the dead yeast that gets resuspended when serving........

12-28-2014, 08:19 AM
It's definitely worth getting it clear for drinking. Bottling it and letting it sit is one option, though you have to be VERY careful when opening and pouring to make sure you don't re-suspend the yeast again if you do that. Fatbloke's advice is probably better, but if that's not an option this could be a backup plan.

Medsen Fey
12-28-2014, 11:34 AM
You other option is to do filtering, but that requires a bit of equipment. If you have a brew-on premises place nearby, they will usually allow you to use their equipment for a modest fee.

Otherwise, let it clear again. I'm not sure how you got it cloudy when stabilizing it, as usually you rack the clear stuff, and then add the stabilizers, but regardless, it will clear again, and usually quickly. Although lees aging with D47 is OK, a bottle full of yeast sediment will add unwanted bitterness.

12-28-2014, 09:11 PM
Thanks for the replies.
No brew stores nearby, and I didn't bring another carboy to rack into. In retrospect I did this all wrong, but at least I learned a lot.