Superkleer question

[brottman]

A few weeks ago, I used Super-Kleer on a Mead. A week later, I siphoned off the sediment from the Super-Kleer and bottled. Trying not to waste good wine, I put the last little remaining bit of Mead + sediment into a separate bottle to let it resettle, so that I could just carefully pour it off later.

After that one bottle sat on the Super-Kleer sediment for an extra week, I popped it open and poured a glass. It tasted quite bad, so I also popped open a bottle from the main batch that didn't sit on the Super-Kleer that extra week. The main batch tasted much better.

So finally my question: does wine take on a unwanted taste for sitting on Super-Kleer even for just one week too long?

Follow up question: is there a clarifier that I should use that isn't as time sensitive?

 

[wineforfun]

How big was the separate bottle that you used with the sediment in it? The mead could have taken on some of the sediment taste if there was quite a bit in relation to the leftover mead.

 

[brottman]

It was a standard 750 ml bottle. Would 1 week really have an autolyzing (sp) effect?

 

[salcoco]

it was not the fining agent that caused the bad taste it was the sediment. it would contain dead yeast and other bad sediment whose flavor would eventually affect the mead.

 

[brottman]

Fair enough, but after just 1 week?

 

[salcoco]

it can happen in less than three days