I have a batch of a multiberry melomel that has a cloudy haze in the bottom 1.5-2 inches of the carboy. The last three fruit additions (placed in tertianary) were blueberry, black currant, and strawberry. Its a five gallon batch, have racked twice and this low lying cloud will not go away. The to 85% is brilliantly clear, the bottom bit is cloudy, will not form a sediment layer, just sort of floats there. Any suggestions of a fining agent that will rid me of this or should I just sacrify the gallon and bottle the top 4 gallons?
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A cloud
- Thread starter DaleP
- Start date
Could be a few different things. Have you added any pectinase?
If you've already added pectinase, and that doesn't solve it, Sparkolloid has worked for me. If that doesn't work, you could try gelatin, Isinglass, Bentonite, or one of the other fining agents. Rule of thumb is try one of one polarity, and switch to the other polarity if it doesn't solve your problem.
If you've already added pectinase, and that doesn't solve it, Sparkolloid has worked for me. If that doesn't work, you could try gelatin, Isinglass, Bentonite, or one of the other fining agents. Rule of thumb is try one of one polarity, and switch to the other polarity if it doesn't solve your problem.
If you can put it in a fridge, that will sometimes force things to settle out faster. I also like Sparkolloid.
...and if you don't have room in the fridge for 5 gallons, maybe rack the clear off the cloudy and just chill the cloudy?
Or it might be a neat experiment on how Sparkolloid affects taste/aroma if you bottle the clear and treat the cloudy??
Or it might be a neat experiment on how Sparkolloid affects taste/aroma if you bottle the clear and treat the cloudy??
