Author Topic: Hazy melomel  (Read 744 times)

Offline kramerog

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Hazy melomel
« on: December 06, 2017, 02:08:05 PM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

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Offline pete b

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Re: Hazy melomel
« Reply #1 on: December 06, 2017, 03:15:43 PM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

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Did you heat up the cherries or any other pectin containing fruit? If not its not a pectin issue. It seems to me the cherries simply reinvigorated the fermentation and its just yeast and fruit particles in suspension. You probably just need to wait.

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Offline kramerog

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Re: Hazy melomel
« Reply #2 on: December 06, 2017, 03:35:43 PM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

Sent from my Moto Z (2) using Tapatalk
Did you heat up the cherries or any other pectin containing fruit? If not its not a pectin issue. It seems to me the cherries simply reinvigorated the fermentation and its just yeast and fruit particles in suspension. You probably just need to wait.

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I didn't boil.  I'll wait the fermentation out then. Thanks

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Offline Nathan

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Re: Hazy melomel
« Reply #3 on: December 06, 2017, 08:43:15 PM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

Sent from my Moto Z (2) using Tapatalk
Did you heat up the cherries or any other pectin containing fruit? If not its not a pectin issue. It seems to me the cherries simply reinvigorated the fermentation and its just yeast and fruit particles in suspension. You probably just need to wait.

Sent from my SM-G920V using Tapatalk
I didn't boil.  I'll wait the fermentation out then. Thanks

Sent from my Moto Z (2) using Tapatalk
Mead requires a meditative patience my experience with fruited mead is it takes months to clear and a year at least to really peak



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Offline Scot (one T)

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Re: Hazy melomel
« Reply #4 on: December 08, 2017, 01:39:23 AM »
Once fermentation is finished, I use Super Kleer KC.   Works great.
https://www.morebeer.com/products/super-kleer-finings-kieselsolchitosan-65-ml.html
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Offline Nathan

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Re: Hazy melomel
« Reply #5 on: February 01, 2018, 07:22:26 PM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

Sent from my Moto Z (2) using Tapatalk
Did you heat up the cherries or any other pectin containing fruit? If not its not a pectin issue. It seems to me the cherries simply reinvigorated the fermentation and its just yeast and fruit particles in suspension. You probably just need to wait.

Sent from my SM-G920V using Tapatalk
I didn't boil.  I'll wait the fermentation out then. Thanks

Sent from my Moto Z (2) using Tapatalk
Mead requires a meditative patience my experience with fruited mead is it takes months to clear and a year at least to really peak



Sent from my iPhone using Tapatalk
Mead requires the patience of the Buddha but it’s worth it.Male beer or cider to distract yourself while it matures


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