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mzingie
01-02-2013, 08:03 PM
First off I would like to say I started this batch at the early end of my homebrewing/mead making career when I wasn't yet wise enough to keep detailed records :p

I primarily brew beer, and have only made 2 batches of mead (this being the second). It is a 5 gallon batch and 15 pounds of local wildflower honey was used, along with nutrients, acid blend, and gypsum. The yeast strain was Lavlin EC-1118.

The original gravity was never taken. After a month the mead was transferred to secondary, then racked once again 2 months later, and again 2 months after that. At the last racking the gravity was taken and found to be around .995. I tasted the mead and it was very enjoyable. However the mead has remained cloudy even now months after that gravity reading. Is there something I may have done wrong or is it normal for some meads to not have cleared by now?

mzingie
01-02-2013, 08:09 PM
I forgot to mention the fermentation temperatures. The mead was fermenting in the mid 70s for about 3 months. I meant to use my ferm wrap to keep it warm as the colder months mover in, but I've had it preoccupied with other batches and thus the temperature slowly feel to around 60 degrees.

Riverat
01-02-2013, 08:20 PM
Normal is hard to come by with mead (but I'm beginning to get there), I find that some honey's take longer to clear. It may just be me but meadowfoam for instance stays cloudy for quite some time, many months, but before a year has gone by it reaches that stage ( strangly not clear but jewel like) that tells me it's about to drop clear in a month or so. I have yet to use any clarifiers and everything has cleared on its own.

The_Bishop
01-02-2013, 08:48 PM
I forgot to mention the fermentation temperatures. The mead was fermenting in the mid 70s for about 3 months. I meant to use my ferm wrap to keep it warm as the colder months mover in, but I've had it preoccupied with other batches and thus the temperature slowly feel to around 60 degrees.

It may be a protein haze. Had a traditional that did that. Used Super Kleer (combination of kieselsol and chitosan) on it, and within a few days it dropped crystal clear.

Also, don't add acid in the beginning. Honey is fairly acidic on it's own; use it for flavoring after fermentation. Take starting gravity measurements so you can gauge fermentation, and rack it off the gross lees when fermentation is done. Leaving it on the lees too long can impart off flavors.

Medsen Fey
01-03-2013, 12:03 AM
Some meads take a long time to clear. Fining agents can speed that up. Putting it in a fridge or someplace that cold may also speed the clearing.

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Chevette Girl
01-03-2013, 12:05 AM
What they all said :)

I usually start off with bentonite for anything stubborn, then go with Sparkolloid if it's not cleared up after a month or so.

Some meads drop clear right after primary, some are cloudy for months or years.

mzingie
01-03-2013, 06:14 AM
Thanks for the advice everyone. I think I'll be patient for two or three more months and then try a clarifying aid. If I can wait that long anyways.:)