Looking good
Announcement
Collapse
No announcement yet.
Joe Mattioli's Ancient Orange and spice Mead recipe
Collapse
X
-
Originally posted by goldseal View PostJohn, it went cloudy
Racked (clear) mead to bucket, added honey, cleaned the DJ, racked back - cloudy.
No bother - it can sit there a while longer while it clears.
Kwik Clear hasn't made the slightest difference
Any ideas, team?Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
Comment
-
you could try storing it somewhere super cool (fridge) for a week or so, that can sometimes help.
I have found in the past that adding honey to a finished ferment sometimes makes it cloudy, and it can take forever to clear.N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
Comment
-
Originally posted by lockwood1956 View Post
I have found in the past that adding honey to a finished ferment sometimes makes it cloudy, and it can take forever to clear.Discount Home Brew Supplies
Chairman of 5 Towns Wine & Beer Makers Circle!
Convenor of Judges YFAWB Show Committee
National Wine Judge
N.G.W.B.J Member
Comment
-
It's been in the garage for a couple of months, unfortunately.
I was thinking about filtering it to get rid of the worst of the cloudiness, then hitting it again with Kwik Clear to get rid of the rest.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
Comment
-
Originally posted by goldseal View Post
I was thinking about filtering it to get rid of the worst of the cloudiness, then hitting it again with Kwik Clear to get rid of the rest.
Isn't that the wrong way round ?I wish I was a glow worm
Cos a glow worm's never glum
It's hard to be unhappy
When the sun shines out your bum
Comment
-
Originally posted by Mamgiowl View PostDefinitely IMHO. Filtering is for polishing, not clearing, wineshttp://www.winensuds.com/ Gotta love this hobby
Comment
-
Originally posted by goldseal View PostI was thinking about filtering it to get rid of the worst of the cloudiness, then hitting it again with Kwik Clear to get rid of the rest.
Then filter it to polish it.
see here for more info
http://www.winesathome.co.uk/forum/s...7150#post47150Last edited by lockwood1956; 15-12-2008, 10:41 AM.N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
Comment
-
Yes, you are right, it is the wrong way round. Written under the influence of a nice Port
So, clearing WITHOUT fining agents is more effective at low temperatures, and clearing WITH fining agents is more effective at warmer temeratures?Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
Comment
-
This is all really weird.
I only ever back sweeten meads with honey and I've yet had one go cloudy on my at that stage.
I'm wondering if it's to do with the positive/negative charged ions etc
Or maybe I've just been lucky.......
Or just that once it's clear enough to taste, if it needs back sweetening, I do it then, and then just leave it under the stairs - forever
I've learned never to try and rush meads.....because most of the time, they just won't be rushed!
regards
JtFB
p.s. Oh and by "forever", well that's often at least a year. Damn! I've only been making meads etc for what? 2 or 3 years and I've only bottled 1 mead so far, the rest is all in bulk ageing...........Women will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy.
Some blog ramblings
Comment
-
JAO (modified) update
Ok, I'm having a bit of a rackfest at the moment.
I've just racked the 2 gallons of JAO, that were made with lemon and lime - identical except one was with 71B and the other with the recipes suggested bread yeast (albeit Allinsons, not the American brand originally used in the recipe).
A little suggestion for those considering doing a "modded" batch. If you're thinking of using lemon and lime, then make it half of each.
Both my gallons are currently very "citrusy" to taste (a bit like I'd guess, what "Sima" tastes like possibly a bit more citrus and a little less sweet - and a lot more alcohol). Plus the gallon made with the 71B seems to have a little "pithy bitterness" so it might be worth while using just the skin and juice, rather than the whole fruit.
The gallon with the bread yeast is fine inasfaras it's only issue seems to be the citrus one. Otherwise it's good to go (once it's been racked again and filtered).
I'm thinking of making another batch of the orange one, but it'll probably have bread yeast and then I'll de-rind the orange first and then I'll do the "chefy" thing and de-segment the flesh, removing the possibility of any bitterness from the pith/skin.
Anyway, I just thought I'd post how they're getting on.
regards
JtFBWomen will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy.
Some blog ramblings
Comment
Comment