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General Category => Other Fermentables => Topic started by: kramerog on December 06, 2017, 02:08:05 PM

Title: Hazy melomel
Post by: kramerog 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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Title: Re: Hazy melomel
Post by: pete b 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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Title: Re: Hazy melomel
Post by: kramerog 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?

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

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Title: Re: Hazy melomel
Post by: Nathan 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.

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

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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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Title: Re: Hazy melomel
Post by: Scot (one T) 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
Title: Re: Hazy melomel
Post by: Nathan 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



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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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