Made a few meads some time back.
One I bottled, 2 were left in DJ's.
They were all clear when bottled or left. Passed through a filter.
After a year the bottled Meads showed a deposit in the bottles, the deposit was not solid, looks bit strange almost "fuzzy".
All the DJ's were clear. "Were".
Couple opf weeks back I looked at the DJ's of mead.
All show similar, the raspberry mead is now simply cloudy, cannot see through it al all. Was beautifully clear 6 months back and has been in the DJ for about 2 years. The spiced mead has the "fuzz" at the base now. The spiced mead is over 2 years old.
All were made with honey from a supermarket.
As I reacall around 4lbs to a gallon, 6 jars.
None were boiled, just gently dissolved in warm water.
All were racked twice and all went through a filter and were clear until about 2-3 months ago except the bottled meads - these threw the deposit 6-8 months ago.
The DJ's had been clear for 18-24 months or more.
I used the Gervin yeast, GV9 and Variantal D, different batches.
Both have done the same.
All were stabilised with Potassiun Sorbate.
Could it be the storage temperature?
They are stored in a kitchen and it can get cool/cold, as in ~12C (53-53F).
One I bottled, 2 were left in DJ's.
They were all clear when bottled or left. Passed through a filter.
After a year the bottled Meads showed a deposit in the bottles, the deposit was not solid, looks bit strange almost "fuzzy".
All the DJ's were clear. "Were".
Couple opf weeks back I looked at the DJ's of mead.
All show similar, the raspberry mead is now simply cloudy, cannot see through it al all. Was beautifully clear 6 months back and has been in the DJ for about 2 years. The spiced mead has the "fuzz" at the base now. The spiced mead is over 2 years old.
All were made with honey from a supermarket.
As I reacall around 4lbs to a gallon, 6 jars.
None were boiled, just gently dissolved in warm water.
All were racked twice and all went through a filter and were clear until about 2-3 months ago except the bottled meads - these threw the deposit 6-8 months ago.
The DJ's had been clear for 18-24 months or more.
I used the Gervin yeast, GV9 and Variantal D, different batches.
Both have done the same.
All were stabilised with Potassiun Sorbate.
Could it be the storage temperature?
They are stored in a kitchen and it can get cool/cold, as in ~12C (53-53F).