I have a mead that is about 5 months old. Tastes pretty good, but is a little opaque. I am thinking of leaving it on the porch tonight to cold crash it.
Short of filtering, what other means could clarify this mead? Just more time? Will it clarify in the bottle?
Mead - Cold Crashing
Mead - Cold Crashing
In the Fridge/On Tap: English Bitter, Schwarzbier, Cream Ale
In the keg: Wheat Beer, Russian Imperial Stout
In the bucket:
In the queue: Irish Red, American IPA
In the keg: Wheat Beer, Russian Imperial Stout
In the bucket:
In the queue: Irish Red, American IPA
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andrewmaixner
- Posts: 691
- Joined: Mon Jul 14, 2014 10:26 am
Re: Mead - Cold Crashing
Super-Kleer (chitosan/kieselsol) first will drop it crystal clear in a couple days at room temp, then optionally cool it for a while to further compact the sediment.
BIY carries it. works like magic. Most high-end wine kits come with it too.
BIY carries it. works like magic. Most high-end wine kits come with it too.
Re: Mead - Cold Crashing
Cold crashing works most of the time. I try to get it down as close to 32 as I can. I will clear up over the next couple of weeks. There will be a visible line where it is clear above and cloudy below. That line drops an inch or two every day.
Super Kleer always works. The big stuff drops out in a day. But it really takes a couple of weeks. As with cold crashing, there will be a visible line where it is clear above and cloudy below. That line drops an inch or two every day. You will know it is clear when you can read a newspaper through the carboy.
Super Kleer always works. The big stuff drops out in a day. But it really takes a couple of weeks. As with cold crashing, there will be a visible line where it is clear above and cloudy below. That line drops an inch or two every day. You will know it is clear when you can read a newspaper through the carboy.
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Pat McCusker