This is my first post. I've been reading for over a year now and this has by far been one of the most valuable resources in all of my brewing endeavors. I read a few other posts from people with similar issues, but I'm not sure that they are the same. For one thing, not many people waited more than 2 months before asking these questions.
I have a traditional mead that I started exactly six months ago today that is still much too cloudy. I can see sediment floating throughout the mead with a lighter cloudy haze at the top half inch of the jug. When I picked it up, I noticed tiny bubbles floating to the top which almost leads me to believe it may still be fermenting. The haze around the top worries me because the jug of cherry cider that has been right next to it for five months clearly suffers from a film yeast or flowers of wine (whatever it is, it's an infection). They do not look the same and have had not contact, but should I be concerned about this haze? I was hoping to bottle this batch next week because that's the week between finals and graduation and I have to move back home soon.
The recipe:
4.5 lbs generic grocery store clover honey
4 (~1.3 gallons) liters water
½ teaspoon generic yeast nutrient
¼ teaspoon generic yeast energizer
¼ teaspoon tannin
1 package Lavlin EC-1118
I just dumped all the ingredients (minus the yeast) into my primary (after sanitizing everything), stirred like a madman for 15-20 minutes, pitched the yeast, airlocked, and aerated over the course of the first week or so.
OG - 1.110 or 1.120 it was late and I was several drinks deep at this point so I'm not entirely sure.
I racked to secondary 15 days later when the gravity was 1.000. I have not racked since because there has not been any yeast build up; it seems to all be suspended still.
Alright, now that all of that is out of the way, my questions: infection? Something to worry about at all? I read in another post that some honeys just don't clear well. Should I consider putting this in the fridge for a week or so or are clarifying agents a better option? Do you recommend that I let it age another few months before thinking about bottling which means transporting it home with me after graduation.
I know that's a lot, but I really appreciate any feedback you all can give on this subject. I should add that after initially racking off the yeast, I dumped a gallon of apple juice on the leftover mead and yeast cake to make one very delicious cider.
I have a traditional mead that I started exactly six months ago today that is still much too cloudy. I can see sediment floating throughout the mead with a lighter cloudy haze at the top half inch of the jug. When I picked it up, I noticed tiny bubbles floating to the top which almost leads me to believe it may still be fermenting. The haze around the top worries me because the jug of cherry cider that has been right next to it for five months clearly suffers from a film yeast or flowers of wine (whatever it is, it's an infection). They do not look the same and have had not contact, but should I be concerned about this haze? I was hoping to bottle this batch next week because that's the week between finals and graduation and I have to move back home soon.
The recipe:
4.5 lbs generic grocery store clover honey
4 (~1.3 gallons) liters water
½ teaspoon generic yeast nutrient
¼ teaspoon generic yeast energizer
¼ teaspoon tannin
1 package Lavlin EC-1118
I just dumped all the ingredients (minus the yeast) into my primary (after sanitizing everything), stirred like a madman for 15-20 minutes, pitched the yeast, airlocked, and aerated over the course of the first week or so.
OG - 1.110 or 1.120 it was late and I was several drinks deep at this point so I'm not entirely sure.
I racked to secondary 15 days later when the gravity was 1.000. I have not racked since because there has not been any yeast build up; it seems to all be suspended still.
Alright, now that all of that is out of the way, my questions: infection? Something to worry about at all? I read in another post that some honeys just don't clear well. Should I consider putting this in the fridge for a week or so or are clarifying agents a better option? Do you recommend that I let it age another few months before thinking about bottling which means transporting it home with me after graduation.
I know that's a lot, but I really appreciate any feedback you all can give on this subject. I should add that after initially racking off the yeast, I dumped a gallon of apple juice on the leftover mead and yeast cake to make one very delicious cider.