7 replies to this topic

[back yard vines]

I have used Steve Mead's recipe to make a Chocolate Mead. I started the mead March 17, 2011 and have racked it 4 times. I used local dark honey and after the second racking I added the 8 oz of Hershey syrup. I am new to mead making and drinking and really don't know how clear a mead should be. Please look at the photo and help me decide if I need to use a fining agent or just bottle in another month.

 Mead Feb 2012.jpg   72.35K   17 downloads

Thanks for your help.
Back Yard Vines

[saramc]

Hello BYV,
Can you clearly see the letters of newspaper print when held behind the container? And it is no longer dropping sediment? And does it pass the degassing shake test? If so, then you can bottle. There is nothing like time to allow the mead to clear and I while fining will help clear the wine, TIME is the best method. That mead will continue to get better with time anyway, so why rush a natural process? At least those are the parameters I use.

While I have not yet made Steve's recipe, I did use his method of adding the chocolate syrup to a JMAO (thinking chocolate-orange with a kiss of spice) that I actually started in Dec 2010!! That mead is still in the carboy, it is crystal clear, degassed and ready to bottle so it can continue to mellow out.

Welcome to the forum.
Sara

[back yard vines]

Hi Sara,
It is not clear enough to read newsprint through the 1 gallon jug, The last time I racked the mead there was a very very slight dusting of sediment. I don't remember it producing gas at that time. The mead is only 3 months younger than your JMAO.

I read somewhere that honey may have proteins that require fining agents to remove. I know time is the best method.. This mead is aproching 11 months old and I had hoped to bottle it this winter or at least by spring.

I am cold stabilizing 3 carboys of muscadine wine with an ice bath now. What do you think about cooling the mead to improve clarity?

Thanks,
Back Yard Vines

[S Hofner]

I had to use Super Kleer on my batch. It came out crystal clear and absolutely delicious.

[saramc]

I just realized there are also posts about the Chocolate mead in this thread: http://www.winepress...entry1058762020 gets SO discombobulated when that happens.

I have not had to use any finings in any of my meads, just time. I honestly don't know if a basic mead (no fruit component) would benefit from CS or not. I tend to expose all of my wines to CS anyway.

As far as degassing---did you do the "put some in a small bottle, give it shake and if you get the 'pffft' of air test"?

[back yard vines]

I did not know about that test for CO2. Neat. For wines (Skeeter Pee) that I bottle early I use a degasser on a drill, other wise if it has been racked 3 or 4 times in 10 months I have not had a CO2 problem. I guess I could test for "pffft" and degass if needed. We are in a cold snap in NC right now. I'm thinking about moving the jug to the garage to see if a temp change will help it clear.

[Steve mead]

I had to use Super Kleer on my batch. It came out crystal clear and absolutely delicious.

I was wondering where you were with your batch. I'm glad it turned out good. That addition of good vanilla at bottling really makes it shine.

I've only used honey from my own bees for my mead making and have not had a problem with clearing. I guess my first thought would be to try cold stabalizing for clarity. I'm wondering if the honey you and Back Yard used was commercial. There's been so much tampering with honey lately it makes me think there was some cheaper syrup mixed in.

Steve

[S Hofner]

I was wondering where you were with your batch. I'm glad it turned out good. That addition of good vanilla at bottling really makes it shine.

I've only used honey from my own bees for my mead making and have not had a problem with clearing. I guess my first thought would be to try cold stabalizing for clarity. I'm wondering if the honey you and Back Yard used was commercial. There's been so much tampering with honey lately it makes me think there was some cheaper syrup mixed in.

Steve

Mine came from Northern Brewer, so there is no telling. I probably would have just tried to let it age out or use a less heavy handed approach, but the batched had always been intended as our X-mas wine for 2011. At the 9 month mark, it was either fine, or choose a different wine to bottle for X-mas. However, it came out fabulous. I have a little set aside to try after it has aged another year or two.