Results 1 to 9 of 9

Thread: clouded apple mead

  1. Default clouded apple mead

    hello i made a apple Mead a few months ago and its refusing to clear
    I can even see the floating particles when I shake it slightly

    I have already used Bentonite but that had no effect
    I used 12gr on 11 liters because it was cloudy as the movie "The Mist" !
    and i dont mean by cloudy just a little bit i mean the most cloudy stuff you can think of
    i think its apple particles floating around but iam not sure

    Now I was thinking .. could I try some pectic enzyme as I had not used it from the start?

    recipe: I used apple juice and honey just very basic

  2. #2
    Join Date
    Sep 2013
    Location
    Saratoga Springs , NY
    Posts
    1,009

    Default

    Two or three quick and dirty ideas:Sometimes the CO2 that is dissolved in solution will prevent particles from dropping out of suspension - have you tried to degas?
    If you heated the apple juice you might have set the pectins (think jam or jelly). Pectic enzyme is usually added before fermentation (I think that the alcohol can denature the enzyme - but you can still add some although you may need to double or quadruple the amount of enzyme).
    A possible alternative solution is to see if you can drop the temperature of the mead close to freezing. That will force the yeast cells to drop out of solution and their weight may help clear your mead.
    Last thought - sometimes it just takes a while longer for a wine or mead to clear.

  3. #3

    Default

    I would try cold crashing and add Superkleer
    7 out of 4 people have a hard time using their hydrometer!

  4. #4
    Join Date
    Jun 2014
    Location
    Toronto, ON
    Posts
    686

    My Social Networking

    Follow curgoth On Twitter Add curgoth on Facebook

    Default

    IIRC, there has been some experimentation, and while it's slightly less effective, pectic enzyme does work in the presence of alcohol. My own experience bears this out - I had a peach melomel that refused to clear until I gave it an extra dose, months after fermentation was finished.

  5. #5
    Join Date
    Jan 2013
    Location
    Northern Newh Hampshire
    Posts
    830

    My Social Networking

    Follow Marshmallow Blue On Twitter

    Default

    Quote Originally Posted by curgoth View Post
    IIRC, there has been some experimentation, and while it's slightly less effective, pectic enzyme does work in the presence of alcohol. My own experience bears this out - I had a peach melomel that refused to clear until I gave it an extra dose, months after fermentation was finished.
    Agreeing with you on this one, and my personal experiences also confirm the same.
    Gallons O' Boos made since 2012: 69
    "It may take longer to be patient" ~Chevette Girl
    My Home Brewing Blog

  6. Default

    Quote Originally Posted by Squatchy View Post
    I would try cold crashing and add Superkleer

    thank you for your answer

    by chance I had ordered kiezelsol along with "Gelatine" because it was recommended on the shop page

    Do you happen to know in what quantities do you best use those 2 products?
    Quantities are not on the packaging and I do not know if I have to use less because I use 2 clearing resources
    or do you recommend using the Kiezelsol only?

    for those who dont know i looked up kiezelsol is in the Superkleer product

  7. #7

    Default

    I don't know which is which but the instructions would tell you to add one of the two ingredients first. If that happens to clear up your Mead, then you're good and you won't need to use the other fraction.
    7 out of 4 people have a hard time using their hydrometer!

  8. #8
    Join Date
    Jun 2016
    Location
    Brookline, NH
    Posts
    355

    Default

    Quote Originally Posted by Toasty View Post
    thank you for your answer

    by chance I had ordered kiezelsol along with "Gelatine" because it was recommended on the shop page

    Do you happen to know in what quantities do you best use those 2 products?
    Quantities are not on the packaging and I do not know if I have to use less because I use 2 clearing resources
    or do you recommend using the Kiezelsol only?

    for those who dont know i looked up kiezelsol is in the Superkleer product
    You mean kieselsol, right? From my Super-Kleer packet, you add 15 ml of the kieselsol to 5-6 gallons of must. According to an online calculator, 15 ml = 3 tsp. For 11 liters (3 gallons) I'd probably use 7.5 to 10 ml (1.5 to 2 tsp).

    https://www.midwestsupplies.com/super-kleer-kc-finings
    Last edited by darigoni; 10-12-2017 at 03:29 PM.

  9. Default

    thanks alot darigoni !

Similar Threads

  1. Apple Cider Wine/ Apple Jack?
    By DonMcJr in forum Mead NewBees - Post your Questions Here
    Replies: 6
    Last Post: 09-04-2013, 09:09 AM
  2. JAOM clouded up
    By Leeham991 in forum Mead NewBees - Post your Questions Here
    Replies: 13
    Last Post: 11-13-2012, 05:57 PM
  3. Mead clouded up again
    By Twofox in forum Troubleshooting your Mead
    Replies: 3
    Last Post: 04-13-2011, 02:12 PM
  4. Apple Juice vs Apple Cider questions
    By Teufelhund in forum Mead NewBees - Post your Questions Here
    Replies: 8
    Last Post: 01-08-2008, 09:22 PM
  5. Apple Mead
    By JamesB in forum Archives
    Replies: 8
    Last Post: 07-05-2004, 09:31 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •