I made a very simple melomel, using wildflower honey and filtered water, no heat method, and not a particularly high OG (1.081), which I fermented completely (SG 1.000) with Wyeast 4632. I then racked it onto about 15 lbs of fresh, chopped plums. It fermented again for a few days. When it was done, I racked it off the fruit into a glass carboy and added some oak spirals while it cleared. When it had the oak character I wanted, which was about five weeks later, I racked again, and added a bentonite slurry, stirring it up several times over the course of a few days, which cleared it some, but not nearly enough. Now I'm suspecting the remaining haze is pectin. I have some pectic enzyme, but I've never used it before. Would it be appropriate now, or is there a better option. Cold crashing? Should I just give it more time? It's been at 55-60 degrees in my basement pretty much since the fruit addition.
Thanks for any advice. I have more details if needed.
Thanks for any advice. I have more details if needed.