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  1. #1

    Default Clearing Question

    Hi guys, I have a 6gal batch sitting in the secondary aging and clearing. It’s been in the secondary for about a month and the top quarter is crystal clear and then there is a distinct line where the rest below is cloudy. It only took two weeks to get the top quarter clear but over the last two weeks there has been none to minimum noticeable clearing. The yeast is k1-1116. I used k-meta and sorbate to stabilise.
    Is this normal? Do I just need to wait longer? I just thought it was weird that a quarter cleared easy and now the rest is slow.

    Recipe if it helps.
    18.4 Litres Apple Juice
    4.6 Litres Honey
    2.3 Litres Spring Water
    275.6 Grams Dates
    275.6 Grams Seedless Raisins
    413.4 Grams Pure Cane brown sugar
    137.8 Grams Vanilla Sugar
    10 g Lalvin K1-V1116

    Cheers
    Saved space for a knowledgeable quote to make me look smarterer

  2. Default

    Are you able to cold crash this batch?

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  3. #3

    Default

    I could if I needed too. I'm not bothered if I just need to let it sit longer though?
    Is cold crashing necessary if it seems stuck?
    Saved space for a knowledgeable quote to make me look smarterer

  4. #4

    Default

    You can always add finning agents
    7 out of 4 people have a hard time using their hydrometer!

  5. Default

    Quote Originally Posted by yodgel View Post
    I could if I needed too. I'm not bothered if I just need to let it sit longer though?
    Is cold crashing necessary if it seems stuck?
    Waiting longer usually works for me. Cold crashing speeds things up .

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  6. #6

    Default

    Cheers guys. It’s in the fridge at the moment.
    Squatchy, are finning agents ever nessasary if time isn’t an issue? And if so, at what point would you recommend giving up on waiting and using finning agents?
    Cheers
    Saved space for a knowledgeable quote to make me look smarterer

  7. #7

    Default

    Quote Originally Posted by yodgel View Post
    Cheers guys. It’s in the fridge at the moment.
    Squatchy, are finning agents ever nessasary if time isn’t an issue? And if so, at what point would you recommend giving up on waiting and using finning agents?
    Cheers
    Some will clear with time and others won't in a million years. Unless you want to age on the lees. And that's a whole different animal. The sooner you get a crystal clear mead the sooner the yeast taste will be out of it. That will make it a good bit better just doing that
    7 out of 4 people have a hard time using their hydrometer!

  8. #8

    Default

    Ok thanks. I’ll give it a week in the fridge and if that doesn’t help, I’ll look into finning agents.
    Thanks for your help. Cheers
    Saved space for a knowledgeable quote to make me look smarterer

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