Originally Posted by mfalenski
- to filter, not to filter, to sulfite, not to sulfate -
If you're make small batches and you sterilize the must by heating then you wont have troubles with honey's proteins because they were denaturelized during the heating.
But if you sterilize the must with sulphite (I do) then the protein denaturelization goes slowly and it happens that sometime you bottle a 0.5 microns filtered clear mead and in a few moth a sediment will be in the bottom of your bottle.
This sediment is not the result of a mistake during filtration, is the result of the proteins' denaturalization chemical reaction of the diluted must's proteins that remain in mead.
To avoid this problem I don't bottle before 1.5 year. Right now I have a experiment with bentonite, teoretically bentonite has to settle along with the proteins from mead so I won't have to wait 1.5 years for bottling.
So ... Yes ... I filter and I use sulphite and feel comfortable.