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Acerglyn not clearing

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Chevette Girl

All around BAD EXAMPLE
Moderator
Lifetime GotMead Patron
Apr 27, 2010
8,443
53
48
Ottawa, ON
Like a milk jug?
I'd buy a gallon of distilled/spring water for its bottle before I used a jug that's been used for milk, but I'm funny that way... I'd use plastic gallon juice jugs, water jugs, cider jug but I wouldn't want to run the risk of milk bacteria staying in the plastic... if it's plastic and didn't contain something I'd ferment or add to wine/mead in the first place then it's not something I'd make wine in. But I freely admit, I have my sanitary convictions that may be a little overdone.
 

Chevette Girl

All around BAD EXAMPLE
Moderator
Lifetime GotMead Patron
Apr 27, 2010
8,443
53
48
Ottawa, ON
Yeah, in Ontario you can't just get booze at the corner store either... it's ALL regulated... there are a few grocery stores with a wine or liquor store within but they're generally separate rooms, separate checkout and sometimes even separate hours.
 

Fisher kel Tath

NewBee
Registered Member
Sep 7, 2009
649
0
0
Kalamazoo, MI
DSC_4948.jpg


Figured I'd take a picture as i was changing the airlock.
 

icedmetal

NewBee
Registered Member
Nov 16, 2009
794
1
0
Everett WA
Yup, that just needs to sit for about a year. It'll probably clear up a lot before then, but no point in getting impatient; that's how you end up with sediment in your bottles.

My wife and I bottled our first meads after 8 months. Believe we've found sediment in every bottle. Next time (this time!) we're waiting longer, and ensuring the sediments are gone. We may even use clarifier at some point, but we most assuredly will not bottle while sediment is still dropping. Once it's in the bottle it's a lot of work to contemplate doing anything with it, other than drinking.
 

akueck

Certified Mead Mentor
Certified Mead Mentor
Jun 26, 2006
4,958
11
0
Ithaca, NY
Looks like it's coming along nicely. If you're in a terrible rush you could try using sulfite/sorbate to knock out the yeast, then adding a fining agent (Sparkolloid works great for me). Even then you're looking at 2-4 weeks for all that to work, then racking it again and waiting at least another month to make sure it's done dropping fluff. For all we know, after 2 months it might clear on its own. [Saying that, I've rushed clearing a few times myself for similar reasons. Worked fine. ;D]

Chill haze is unlikely, since it fixes itself once the mead warms up. It's usually a protein haze, I believe, and mead won't have much soluble protein in the first place. You're more likely to find it in beer where the mash parameters were a little wonky. And the cure...don't chill it so much! Or you can chill it, form the haze, let the haze settle out, and rack it cold.
 

akueck

Certified Mead Mentor
Certified Mead Mentor
Jun 26, 2006
4,958
11
0
Ithaca, NY
And I tried to read through the old posts too. Whoops!

Sorbate again certainly is unnecessary. Sulfite does wear off over time, however, so if you go a long time between using it to knock out the yeast and bottling time, you might consider another small addition.
 

Fisher kel Tath

NewBee
Registered Member
Sep 7, 2009
649
0
0
Kalamazoo, MI
well aint that something, It cleared (mostly) this week...I attribute it to night time lows in the upper 40s and me sleeping with a window open and a fan on still :p
 
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