View Full Version : Grilled peach is smokey
I made a grilled peach melomel Sept 2014 and after adding Super-Kleer in Dec 2014 it cleared perfectly. I sweetened in June 2015 with more honey and it clouded back up. It has been 6 weeks now and has not even started to clear up. I don't want to strip too much flavor by adding Super-Kleer again, do I just wait it out? It has a great smokey flavor so I thought about leaving it cloudy and calling it "Smokey Peach Melomel."
Squatchy
07-22-2015, 04:05 PM
You may find it better to add your fining ingredients after you make all of your additions to avoid this happening. Have you cold crashed it?
You may find it better to add your fining ingredients after you make all of your additions to avoid this happening. Have you cold crashed it?
Yeah I realized I should have waited on the fining. This being only my second mead/melomel I didn't realize adding more honey would cloud it back up. And no I have not cold crashed. I don't have refrigerator space available for that at the moment. I am in no hurry to bottle it so when I have some of my wine moved I will try cold crashing it to see what happens. Thanks.
Just an update to this thread, I finally cold crashed this for 2 weeks at about 40 degrees. It cleared very nice. I had read that cold crashing probably would not help but glad I tried it.
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