First 5 gal batch of Mead fermenting. Planning to separate first racking so I can do a 2 gal batch with fresh raspberry. My question is would using cheese cloth be good to use to contain the fruit. I'm wanting to eliminate any extras reaching the bottle process. I understand boiling the cloth will sanitize but with an alcohol level of about 13% I don't think contamination with be an issue. Being a newbie I wanted input from the experts.
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Using Cheese Cloth when adding fruit?
- Thread starter andee5460
- Start date
It "should" be fine not to boil it, but why take the chance? We wash and sanitize our bottles for the same reason.
1) yes boil
2) don't rack right away. If you keep in primary for 30 days it will yeast to clear the mead for you. This irrational fear about people being fearful of autolysing only happens if you ignore it. All you have to do is stir the lees 2x/week.
In fact there is a much under utilized process called sur lie ageing. This enhances the body of the wine/mead. It can be done for 4-9 months (depending on yeast used) after fermentation is complete. All that is required is 2x/week stirring. Compared to 2x/day during first 3 days, that is nothing.
2) don't rack right away. If you keep in primary for 30 days it will yeast to clear the mead for you. This irrational fear about people being fearful of autolysing only happens if you ignore it. All you have to do is stir the lees 2x/week.
In fact there is a much under utilized process called sur lie ageing. This enhances the body of the wine/mead. It can be done for 4-9 months (depending on yeast used) after fermentation is complete. All that is required is 2x/week stirring. Compared to 2x/day during first 3 days, that is nothing.
