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  1. Default Cloudy 8 Month Old Mead

    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

    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?

  2. Default

    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.

  3. #3

    Default

    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.
    You only go around once in life, but if you do it right, once is enough

  4. #4

    Default

    Quote Originally Posted by mzingie View Post
    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.

  5. #5
    Join Date
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    Default

    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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    Last edited by Medsen Fey; 01-03-2013 at 08:54 AM.
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  6. #6
    Join Date
    Apr 2010
    Location
    Ottawa, ON
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    Default

    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.
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  7. Default

    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.

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