Hi all,
So my interest in home brewing has been sparked recently by the blogs and books that I frequent. My attention was turned to mead because it seems like it can be quite minimal in terms of necessary equipment for a small-scale newbee. So, here I am with a gallon jar on my kitchen counter full of water, honey, lemons, and mint. I got it going yesterday afternoon and I'm really excited.
Here's the thing though: this is the first ferment of any kind that I've ever done. Given that, I had no idea what that cloudy sediment was that formed over night until I looked it up a little while ago. Now that my internet surfing is getting me somewhere, I'm finding people talking about clearing the mead before bottling, various chemicals vs. naturally clearing, etc. Needless to say, I'm having trouble getting my bearings.
Can someone please explain what clearing is and what I might need to do with mine? I used raw honey (so no added yeast), in case that makes any difference in your response.
Thanks
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So my interest in home brewing has been sparked recently by the blogs and books that I frequent. My attention was turned to mead because it seems like it can be quite minimal in terms of necessary equipment for a small-scale newbee. So, here I am with a gallon jar on my kitchen counter full of water, honey, lemons, and mint. I got it going yesterday afternoon and I'm really excited.
Here's the thing though: this is the first ferment of any kind that I've ever done. Given that, I had no idea what that cloudy sediment was that formed over night until I looked it up a little while ago. Now that my internet surfing is getting me somewhere, I'm finding people talking about clearing the mead before bottling, various chemicals vs. naturally clearing, etc. Needless to say, I'm having trouble getting my bearings.
Can someone please explain what clearing is and what I might need to do with mine? I used raw honey (so no added yeast), in case that makes any difference in your response.
Thanks
Sent from my XT1254 using Tapatalk