Well done, you're getting your head round the possibility of different tastes that can make a big difference.Well the mead is done.
I have two options now. Let it sit in my 4 gallon carboy and age. Problem with this is topping up. I have no mead reserves.
Bottle it and let it sit.
I mixed a half ounce apple juice with 1 1/2 ounce mead. It really brought out the honey.
First it was meh.. Added AJ and it was like POP!
Maybe I should top up the missing 2 liters with apple juice? Recommendations?
Well if already stabilised, excellent you should be ready to go.I already hit it with sorbate and k meta after I racked off the lees from the egg whites.
It's surprisingly clear for unfiltered.
And for some reason the addition if the AJ made it re clear even more. Minimal lees now. But I'll rack it (possibly filter it) and bottle on Sunday.
Wanna keep it under vacuum for 3 more days just in case.
mmadmikes1 said:Back to original question: I start all my meads with bentonite and have never needed to clarify at end.
Using it up front can often work/be a handy technique.I like bentonite.
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