Mead Lovers Digest #1509

eZine lover (@eZine)

Published in 

Mead Lovers Digest

 · 7 months ago

Subject: Mead Lover's Digest #1509, 7 January 2011 
From: mead-request@talisman.com 

 
Mead Lover's Digest #1509                                  7 January 2011 

                      Mead Discussion Forum 

Contents: 
  RE: Mead Lover's Digest #1508, 4 January 2011 ("Henke, Carol A") 
  Haze in mead (Talon McCormick) 
  Re: haze in mead (Spam-a-holic) 
  Re: Mead Lover's Digest #1508, 4 January 2011 (Brent Douglas) 
  Re: Mead Lover's Digest #1508, 4 January 2011 ("Dennis Key") 

NOTE: Digest appears whenever there is enough material to send one. 
Send ONLY articles for the digest to mead@talisman.com. 
Use mead-request@talisman.com for [un]subscribe and admin requests. 
Digest archives and FAQ are available at www.talisman.com/mead#Archives 
A searchable archive is at http://www.gotmead.com/mldarchives.html 
Digest Janitor: Dick Dunn 
---------------------------------------------------------------------- 

Subject: RE: Mead Lover's Digest #1508, 4 January 2011 
From: "Henke, Carol A" <Carol.Henke@valero.com> 
Date: Tue, 4 Jan 2011 11:10:28 -0600 

Are you sanitizing your equipment?  I don't use chemicals in my mead either 
but I do sanitize every last item and I keep the whole process sanitized. 
I wash my hands in the sanitizer solution all during the brewing process 
and all equipment. 

- -----Original Message----- 
Subject: Haze in mead 
From: Edward Verhagen <wobbleygoose@yahoo.com.au> 
Date: Mon, 3 Jan 2011 07:36:25 -0800 (PST) 

I have been making mead for a number of years now using the same recipe. 
Normally the must is cloudy but clears after a few weeks. 
Lately, it has stayed cloudy. 
I have used old honey and new honey with the same results, but not all the 
time. 
Any suggestions as to what the cloudiness is and how to clear it up? 
I do not use chemicals in my mead and so want a natural way to clear it. 
I have tried running it through a wine filter, all that happened was the 
quality of flavour dropped. 

Edward 

------------------------------ 

Subject: Haze in mead 
From: Talon McCormick <nmccormick2@cfl.rr.com> 
Date: Tue, 4 Jan 2011 17:28:36 +0000 

I am of a similar mind-set where I don't want to use chemicals if I don't 
have to.  Usually the haze is particulate from the fermentation process. 
I've usually had good success with sticking the whole thing in the 
refrigerator and letting it sit for a few days.  This usually shocks it 
and all the particulate drops out.  At that point, rack it off the lees. 

The only thing of caution is that once it warms back up, it can potentially 
restart fermenting.  Best to let it sit for a few days after monitoring 
your SG.  If that remains constant, your certain that fermentation is done, 
then you can bottle it. 

Thanks, 
Talon. 

------------------------------ 

Subject: Re: haze in mead 
From: Spam-a-holic <spamalot@catscoffeechocolate.com> 
Date: Tue, 4 Jan 2011 13:15:57 -0500 

How long have you waited for the mead to clear? I suspect you are on 
a much faster timeline than I usually work with for meads, given that 
you mention "normally clearing in a few weeks" - have you let it sit 
for 3, 6 or 12 months to see if it clears? That's about as "natural" 
as you can get. I forget if the batch I need to bottle is a year or 
two years old at this point... 

If it tastes good, an opaque container does nicely with all forms of 
haze, if you don't like to look at the haze. Your wine-filter 
experience would seem to indicate that you do prioritize taste over 
appearance (though I'm not clear from what you write if the haze 
remained, while the flavor degraded, or if the haze cleared up and 
the flavor degraded.) 

The recipe & procedure you are using might provide more insight as to 
"what it could be" - ie, a plain "honey water yeast" mead is not 
subject to pectin haze, but meads with fruits are... while yeast is 
always available as a potential haze source, especially if the yeast 
in question flocculates poorly. 

- -Lawrence 

------------------------------ 

Subject: Re: Mead Lover's Digest #1508, 4 January 2011 
From: Brent Douglas <bdouglas@woh.rr.com> 
Date: Tue, 4 Jan 2011 13:32:54 -0500 

I'd be curious to know what your recipe was, what kinds of opportunity 
for haze there were. 

Also, I can't pass up a chance to ask for recipes - I'm about due to 
make something in the cellar : ) 

Brent 

------------------------------ 

Subject: Re: Mead Lover's Digest #1508, 4 January 2011 
From: "Dennis Key" <dione13@msn.com> 
Date: Fri, 7 Jan 2011 13:31:16 -0700 

Cool it to 35-40 degrees F.  Put the fermenter in an old 'fridge with the 
shelves removed, or outside, if it is above freezing or any place else 
(unheated room, basement, etc.)that is cool enough. This usually causes all 
sediment to drop to the bottom... 

Dione Greywolfe 

When forwarding or replying, please remove all email address at the top and 
use Bcc: 

>>> I have been making mead for a number of years now using the same recipe. 
> Normally the must is cloudy but clears after a few weeks. 
> Lately, it has stayed cloudy. 
> I have used old honey and new honey with the same results, but not all the 
> time. 
> Any suggestions as to what the cloudiness is and how to clear it up? 
> I do not use chemicals in my mead and so want a natural way to clear it. 
> I have tried running it through a wine filter, all that happened was the 
> quality of flavour dropped. 
> 
> Edward 

------------------------------ 

End of Mead Lover's Digest #1509 
*******************************