Apart from the standard method of heating removing the proteins in honey before fermentation and finings after fermenation has finished, has anyone used proteinase or protease to remove proteins from honey or mead?
Apart from the standard method of heating removing the proteins in honey before fermentation and finings after fermenation has finished, has anyone used proteinase or protease to remove proteins from honey or mead?
Yeah, was sort of thinking along those sort of lines anyway Wade. Just that I was looking around to see if anyone else might have found a "magic bullet" solution for protein type back sweetening hazes.Against everything Ive read about filtering Ive had this same problem and I filtered it and it came out crystal clear. I always been told not to even try to filter a wine that wasnt already crystal clear but I had already fined this wine once and didnt want to subject it to another fining. Even if you added bentonite in the beginning its not considered fining so if you havent done it since primary try the bentonite now. I dont typically use fining agents unless I have a problem like this anymore but for some reason I made a kit a few weeks back and followed the instructions and used the fining agent and now the wine is sitting on a bunch of sediment but still isnt clear. Maybe be another victim to filter.
Now that's a bloody good idea, I suspect I'll have to give that a go. Then I'd only need to hit it with 2 part finings if really necessary.......Surely use a coarse filter first so as not to have problems with clogging a fine filter. I am an advocate of sweetening early on myself and I just stay unser the sweetness I want as it comes out a bit more with some aging. I get it close and then test it after bulk aging and if needed add just a tad more and that little more isnt enough to cloud it up.
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