Let's be Clear about Clarity in Brewing
HTML-код
- Опубликовано: 14 апр 2020
- Let's be Clear about Clarity in Brewing. Clarity in wine mead and ciders as well as beer can be a heated topic. Some people feel very strongly that it should always and only be 100% crystal clear. Well, as much as we appreciate a clear brew, it's not that important. There's other things that factor in more strongly, and sometimes, how you achieve that clarity is just as important as the clarity of your brew itself.
____________________________________________________
Some links to items used in the Video:
Impossible Girl t-shirt: amzn.to/2XCijkq
Grumpy Mug: amzn.to/3chI2T9
Purple Bubba Mug: amzn.to/2wEOX9X
____________________________________________________
Want more City Steading?
Join our Mailing List: city-steading.com/signup-for-o...
Website: www.city-steading.com
City Steading Bread and Beyond: / @plantlifeyt
City Steading Garden and Grow: / channel
VIP Club: city-steading.com/vip-club/
Instagram: / citysteading 
Развлечения
While I recognize that clarity isn't super important, I just remember a time in which I brought some homemade wine over to a friend's house for an event and I had just not racked it well enough and it was super cloudy and nobody tried it. In the end, it tasted great when I drank it myself, but the lack of clarity made a lot of people hesitant to drink, so now if I want to share, I like to try and have it clear, but if I plan to drink myself only I don't care quite as much.
heavy metals can be good like mettalica, iron maiden, disturbd, motorhead, deep purple, .... ;-)
dont forget sabaton!
Smooookke on the water, and fire in the sky
Avenged sevenfold linkin park system of a down five finger death punch and so and so
I totally agree. My wine/mead can be cloudy, IDC. I am drinking it for the taste, not for the looks.
Amen sir! My mango wine never got to the “clear” stage but my friends and I loved it. It was delish to us without all the extra stuff. Only fresh blended mango, water, sugar and yeast with a three week wait did the trick. 😎😎
I started making my own wine for one reason. To suit my taste. Some of mine are clear, some aren't. What I don't like I don't drink. It don't have to be complicated to be good. Thanks for the great information.
💯
Hey Brian.... “cations” would be pronounced “cat” “ion”+s as in the pleural. Just positively charged ions
Hey Robert, "pleural" is supposed to be plural.
@@gwwasham I was just gonna give the etymology 😂
In my language it's pronounced close to what you can hear in the video, so when I heard cat-ions I found it just very cute
Thank you for clarifying ( see what I did there) the use of clearing agents in our fermentations. As always you guys provide information as well as entertainment. I'm sure there will be so push back on this, but those that feel the same as you understand why you feel this way.
Yeah, I have my hazmat suit on today.
I love your guys' content, been watching for a long time now! I've gotten to a point where now I can answer these questions along with you guys, which just shows how much I've learned in my time brewing. I'm happy to be growing in my experience along with you guys, thank you for all you've taught me!
Another bonus on letting time clear your brew. You are also letting it mellow and age. So, you are doing two things at once to make your brew more appealing to yourself and others! In MY OPINION, the only time to use a clearing agent is when a brew is best when it is un-aged or "fresh" from fermentation. Which I have only found once out of the 30 brews I have made and I just cold crashed it the second time I made it.
I totally agree with both of you. Every brew I've made cleared with time. Love it. By the time I finished drinking one the other one was ready to go and Crystal clear. Set it and forget it. I don't worry about any chemicals or additives that way. Nice and simple. Thank you for all you do and the info too!!! Cheers!!!😊
I’ve used chemicals (pectic enzyme and a yeast nutrient) in one brew. It was my worst brew to date. On the flip side my best brew was made using local honey, some fresh picked blueberries, orange zest from the back yard, and bread yeast. But one thing has remained true with all off my brews. I can’t seem to taste clarity.
Can't taste clarity that is golden 👍👍👍
Great video Brian and Derica, thank you again for all the great insight and info!
For a future video I wondered if you would consider discussing pH, it's impact on brewing mead, and what strategies can be considered to control it when necessary.
I haven’t even heard of half of these things! Thanks for covering them and looking so deep into them!
Love the channel guys, been watching for some time now. You keep it simple so I tried my 1st batch some time ago and found a new hobby!
Hi, i use for my brews 1 week of cold crashing and half a leaf of gelatin for the remaining "dirts". Works very well for all my brews! Cheers from France! Keep up the good work on your videos.
Thank you for clearing that up guys 😊
Thank you guys for all the great information! Great content and I've learned so much. I must be one of the ones that is fairly indifferent on the clearing agents; I have used Sparkolloid for a few stubborn brews that weren't quite as clear as I wanted, but looking back, I just didn't want to wait as long. I only wait a week or so after adding the Sparkolloid before bottling, and the brew is usually crystal clear enough for me. However, at this point, my closet is probably looking somewhat like under Brian's desk and I'm not so quick to bottle anymore. Thanks again; I will likely use Sparkolloid less or phase it out entirely as I get lazier and just forget the aging brews in their dark corner...
I really appreciate the information of the clarifying agents. Had you all not made this video and had I not happen to cross it at this particular time I probably would’ve ruined 6 gallons of something delicious. Thank you for all the helpful information.
Great video as usual. The one thing I do want to comment on is that if things don't clear in secondary I tend to have sediment at the bottom of each bottle, so that is why I always wait for perfect clarity. If I was the only one drinking my bottles I wouldn't worry, but if I am going to give it to friends I want them to have a sediment free bottle.
Love it. I feel like a lot of the comments haven’t watched the early videos were y’all talk at length about using as few ingredients as possible and knowing what goes in it. Keep it up.
WONDERFUL informative video guys! All my thoughts exactly. I researched all this when I first started (when I first started watching you guys as well), and I csme to the same conclusions.
forgot Irish Moss. just saying. keep brewing dont lick door handles. have a nice day
"mor-on that later (throws away sheet)" That made me chuckle, hats off to you.
After watching this I appreciate the fact that clarity rarely affects me or the problems associated in obtaining clarity. Peace.
Yay I made the comments show! That cyser came out great by the way, I think I finished the last bottle in January. Watching this video with a glass of the lemon and ginger mead you guys showed us how to make in January (it's crystal clear too 😉)
Just found your video's and they are excellent ! I've been trying to watch them all, as I'm new to brewing and trying to apply the KISS principle to my new found hobby. Thumbs Up!
I have been using pasteurizing as my clarification tool. 140 degrees from 20 minutes and crystal clear mead in 5 days.
I did this on my first one and then cold crashed it and it was like amazing after 2 days.
Thank you both for the "Clarification" ,keep them coming
Brilliant video! Couldn’t agree more. Some things are more important to people than it is to others, both ways are perfectly fine. Is clarity 100% needed in home brewing? No, its all down to personal preference. As long as you are happy with your brew. I had an extremely cloudy apple, mango and kiwi cider, tasted amazing. Happy brewing guys and gals
i'll just wait and if my patients runs out i'll have some sediment in the bottle, who cares aslong as the mead tastes great
Just wait 3 months from start. Even the wine made with bread yeast becomes crystal clear without any sediments.
Opinions on chemical contaminants concerning bentonite aside here, I have found *one* use for bentonite flavour-wise. I had a rosehip wine where the tannins got away from me. Way too many seeds escaped into the wine. Bottom of the fermentation bucket, didn't see them until clearing. Even after 6 months of aging in the demijohn after finishing, way too much tannin. The bentonite stripped enough of the tannins out to make it palatable. Yes, it stripped out a fair bit of the rosehip flavour as well, but there's something to be said for adding flavours while back-sweetening. Bentonite is by no means my go-to method of clearing, it's like throwing the baby out with the bath water, but if all else fails I find it better than throwing out 25 litres of wine.
Absolutely spot on. Don't boil, you'll probably not have pectin issues. Who wants to add mud to their brews? If you let it sit in conditioning, it'll clear and de-gas and be a beautiful thing
I made your easy sweet red wine recipe. It's finally finished fermenting. Tastes great. Went from clear juice to cloudy wine, but I'm not fazed. It's busy settling the sediment out now in the fridge. It turned out a rose rather than a red. Again, not fazed. It tastes great.
I used gelatin and cold crashing to clear my ale before racking - now that worked! The reason being that I find it takes really long, and I don't have the space to clear the yeast out in the fridge after carbonation, and I don't want the beer to sit clearing for months before I can enjoy it. The yeast taste in beer really spoils it.
I see clearing as a challenge. I love to try and get a perfectly clear brew (beer). Some styles of beer *generally* require the beer to be clear (most lagers). It's a mental thing for people who don't know the difference.
I will use gelatin (or chitosan/kiesosol) and carrageenan, time, and cold crash to get a clear beer.
My wine, however, I feel should be cleared with time. Wine needs time and it's going to clear anyways, and its clarity is a testament to its age.
In the end the flavor will never change but to me it just feels better to drink something I can read a newspaper through
Right on. Only really just started out with brewing.... everything so far has been totally clear on it's own. I wouldn't have minded if it wasn't, just the way it turned out.
A four year old video...
After watching ALL of your podcasts, and a good majority of your videos, the initial nervousness of beginning is being quelled.
The gratitude for what you guys are doing just can't be put into words.
I've invited you into my home every day so far i feel like your part of my family ha!
So, just like everyone else who watches and appreciates your hard work (and humor) thank you...
It's not as mysterious and complicated as some might think. (Myself included)
Sorry for my verbosity lol
Please keep em coming 😊
Thanks! Glad you're getting so much out of our videos 👍
I think you just saved my life! I was thinking of using bentonite, even had it loaded in my Amazon cart. I have a very serious metal allergy and consuming some of the elements you listed would be very harmful. Thank you
Brian and Derica , thank you . I only have pectic enzyme at home . Never used it . Haven't had the need to . After this , don't think I ever will .
So that is for industrial usage like we're talking pounds of this stuff at a time not the couple grams you might use for a brew. I would say it's good for like bread yeast Brews but outside of that not really much need.
It will also kill the natural yeast from the grapes so when you pitch your yeast you no what your actually getting
As usual, I love your videos guys!!!
Gotta say though that one thing is being a homebrewer and another, quite different, is being a comercial mead maker...
That said, it's all about what you want!!! One thing is not necesarily better than the oter!
Fantastic video! Very passionate and informative pair. Found you from a subreddit link having had questions about clearing. You’ve got my sub.
Awesome, thank you! Here to help if beeded!
I love way you keep it simple.
I appreciate that!
Wow! This is me from the future! I'm binging the channel using RUclips suggestions and am excited to understand why you use pectin enzyme now. Something changed, and I like that! Changing our minds is a sign of emotional intelligence when we get new information. Many thanks for continuing to share!
Lovely explanation and experience. I go with you.Amatuer from India. God bless you both.
Love you man, i tried making my own win and it worked.
Thank you for teaching me. I wish i could send some to you for your opinion.
I suggest for clarity (of the issue), secondary should be called something like bulk aging or mellowing. It is not actual fermentation and it is not bottle conditioning/carbing. It is it's own step in the overall fermentation process.
Fridge space is my favourite ingredient in mead making.
Lol
If clarity is an issue, pour the wine in a mug so you don't notice, LOL. Egg whites are natural and food grade. Only problem is mixing them in without introducing oxygen. I actually used a blender to mix 11 egg whites with a pint of the 5 gallons that I was clarifying. I dumped it in and mixed it up lees and all, and had my doubts. A week later it was as clear as can be. It had no egg flavors and tasted good. This was 30 years ago and I haven't done it since because I hate to waste food, and I like my eggs fried.
thank you for clearing things up....
Another great discussion between you, derika and us😃👍
I've used pectic enzyme for banana but other than that time has always been my clarifying agent.
My grandparents taught me this years ago.
I guess that works for our minds as we get older too🤣😁👍❤️
Very helpful! All good info to know!!
Glad it was helpful!
Yay on this video!
As a Belgian I learned to drink beer that was cloudy. Hence,as long as floaties aren’t haunting my brews I have never minded cloudy brews. As far as wines go, I did have reservations about cloudy brews... that were commercially produced and were supposed to be clear. For a home brew, as long as I suspect it’s pectin, I don’t mind at all. When serving a cloudy wine, just don’t call it wine to snobs. Have them taste it unfettered by preconceived ideas and as you said: give it time. Pour carefully. No probs.
On other words: I happen to agree... again!
It took me ages, and viewing a lot of your videos (some multiple times to get a handle on the 'tech-y' stuff), to realise that what I wanted to brew was simply something that I enjoyed drinking. Your cheapo red wine from supermarket juice was my first success (after many failures - and, as an interesting and useful result: rather a lot of vinegar that I use for cleaning.....).
I enjoy, and agree with, your ethos, which you state clearly and in an easy to understand, and funny, way.
Thanks for the videos - very enjoyable.
Stay well, you nine ....
actually, live long and prosper...
Thanks Geoff. Glad to have helped! BTW, I still make that cheap red wine right in the container pretty often. Takes about 30 seconds to make, lol.
I care more about taste than clarity. After putting my brew in secondary, I forget about it. Four months pass and I'm like, "Oh, look. I can see through it." XD
Exactly! Brian told me to wait for a while and magic happened. The wine clears itself within 3 months from start.
Great Video! I'm new to brewing so I'm watching a lot of brewing videos at the moment. I've subbed!
Welcome aboard!
Yup, I have tried bentonite, sparalloid, and another type that escapees me. The do work, but.....meh....it's just another tool in the arsenal. Time fixes most of it. The one thing that always helps is making sure you're degassing.
On that note, I've started transferring some of my brews between carboys via a vacuum. Firstly, the target bottle literally has all the oxygen sucked out of it, secondly, the liquid under lower pressure burps out A LOT of the gasses just in the transfer, and thirdly, I can leave the starting container where it is because the liquid is getting sucked by the vacuum of in the line form the target bottle. It doesn't need to be moved or elevated. Not moving it means that I'm reducing the risk of sloshing lees around and/or dropping a big honkin' glass carboy full of boozy goodness.
In my experience, adding fruits is the best way to clarify mead. I made your viking blood and it cleared up insanely quickly because of the hibiscus!
And since i have raspberries in my garden, i often make raspberry melomel and it clears up insanly fast as well. Right now i have one ready to be bottled, which had the raspberries added after primary fermentation. Half of that is still just a tradition mead, is still not clear after using bentonite AND gelatine in it, while the rasperry one was clear a week after adding them.
I'll definitely look for other ways for clearing from now on. The secret might be in a small corner, like just adding some fruit that does little in taste but a lot in nutrients and clarifying agent.
The winner once again is TIME!!! time will always WIN- and just do things right to begin with
Excellent show of knowledge based information.
Thanks!
Thank you! I been watching my spiced metheglin, your recipe, since October. It still hasn’t cleared but I’ll be patient now.
This video really sunk me in with y'al because of the way y'all feel about contaminants and pretty much anything extra in the wine that don't need to be there. Originally I cold crash my wines but for the last couple batches I've been using unflavored gelatin to clear in which I call and label as reserve. It's working pretty good as far as really clearing the wine faster since I don't wait four or five months before bottling. I most definitely feel anything you put it in the wine for whatever reasons becomes part of the wine and you had me sunk and sealed on that one when you said it . I am now testing cold crashing versus unflavored gelatin to see which one actually taste better which I believe cold crashing probably will because you have more of the fruit/flavor that may still be in the wine versus being taken out with the gelatin. I recently bought bentonite and tried it in a very small batch but wish I would have waited a day longer then I would have seen this video. From the beginning when I was reading about bentonite I was kind of iffy on it because of the fact of some things that may get left behind in my drink(even though they tried the pretty it up) but one thing seems to me is it's extra work and I'm cool on that especially after my first small batch. It didn't come out better than my gelatin or as I expected. I just wanted to say keep up the good work and stay pure.
Great story. Thanks for sharing that. I'm a firm believer in "If it's not helping your brew, it could be hurting it", so if we don't need it, it's just left out. Brewing is simple, people make it complicated :)
Hahaha the grumpy cup while you're ranting😂 i love it perfect choice
Good video guys - I have been seeing a lot on the pectin and was thinking it might be something to consider - didn't realize it could be "potentially' harmful. I'm with you on the natural ingredients and easy to do!
Wait.... I never said pectin was harmful!
@@CitySteadingBrews The enzyme being a potential respiratory irritant, avoid contact with skin - yes, I realize this is probably the extreme - in a concentrated form. May be harmful if absorbed thru skin. Guideline to handle are using google and long gloves. Doesn't sound like something I want to drink.
Dammit I'm gonna drink it not read a book through it!
My first brew ever was kombucha. Lol I think it's an acquired taste because I I didn't really like it at first either but now I love it.
My first mead I tried (Dark Sweet Cherries 2# Blueberries 1#, 1 cinnamon stick in fermentation. 1# of dry Dark Tart Cherries in secondary) started December 2nd and clear, good, and drank at Christmas. It was dry.
Holy crap I thought Brian actually broke something...well done. Ya got me. Thank you for all of the great info!!
Ha!
You covered this, but it deserves repeating: “volcanic” should set off some alarm bells when it comes to anything that touches your food or goes in your body. There are lakes in dead volcanoes that have very high concentrations of mercury and arsenic due to the natural occurrence of those elements in the soil, such that fish from those lakes can be toxic.
True, but the content of such elements is completely dependent on the composition of the magma and every volcano has a different composition even when comparing say a felsic to a felsic. Each volcano is unique, so it goes back to what he said know where it comes from
I just love the "Brian rants!!!" You've made your point!!! (Point, Points, pointers, pointerers, pointererers??!!!) Love your vids!!!! When Derica starts a rant, I'd just RUN!!!!!!
If it tastes good and I don't have to chew it then I don't have a problem with it being a bit cloudy
Pulled a quart off a stuck fermentation, cold crashed it and it was clear after a week. Most importantly it was burped twice a day to relieve gas pressure.
One of the best ales Ive ever had was Steelhead Pale Ale. 💯 Phenomenal. And was certainly not clear. As for ciders, Im a cloudy fan.
Agree my pyment is Crystal after 4 weeks at 17deg c in a fridge with 2 weeks cold crash at 3 deg c and is now sitting at 17 deg c in a fridge for several months. Absolutely crystal. No additives. Hydromel and read Mead as well.
Time is everything with clarity. I did a cyser and it also is very clear. Just took a few months. The only time I use a filter (some filter sack) is when I dryhop my beer with a lot of hops. But that's just to get rid of the hops. Not nice to have hops in the bottle. The problem is that I cannot let the brew sit too long with the hops because this makes some grassy flavours. To do a secondary (conditioning) of that kind of beer is also not a good plan because it will loose the hops flavour. I usually also use tea eggs for dryhopping. This helps a little but still there is too much hops parts in the beer. So I stick to filtering when putting the beer from the fermenter to the botteling tank. Cold crashing the brew before botteling would be a solution but I am afraid to loose too much yeast for the carbonation in the bottle.
Always enjoy your videos. Question, Do you find some fruits are harder to clear than others? Apple seem to take forever to clear.
Just ordered my first brew kit, im thinking of making chillie mead and ginger mead
Love your videos, all that personal protection equipment is needed only if you are in California for the Pectic Enzyme.
After making a batch of hard cider from: freshly-squeezed, natural, cold-pressed, unmolested, unpasteurized, apple juice that TASTED great (tannins), (thanks Belle Saison yeast!) - I had one of the relatives (her side of the family) utter: "But it's muddy!" (And refused to even taste it, whilst everyone else asked for seconds.)
I took out my wallet, handed her $2 and told her to stop into the store, on her way home, and buy a packet of candy, apple flavor, whilst simultaneously explaining that: adding all sorts of chemicals 'just to make it clear' basically turns it into a Jolly Rancher.
Unmolested? I can change that.
I bought Dualfine to use. Then read that chitsan was not recommended if allergic to shellfish or mushroom! Your video saved me from making a horrible mistake!! THANK YOU!!!!
Sorry but… glad you had no issues.
That's all I needed to know. Thank you...
You're welcome.
Frost all Brian and Thank You for your how use you tube video, used it to find your clarity video because I was wondering how long it take to clear a brew in my case apple cider using half concentrate and half juice did get and exact answer but I’m guessing 6 months sooner I hope. As Brian says”enough rambling thanks again
Has anyone ever tried egg shells to clear? I saw this guy on RUclips from Ireland. I had a mead that WOULD not clear for anything. You break up some eggshells after cleaning them and dry them a bit in the oven then toss in the pieces and leave it a week. Well damn if it didn't work. It cleared it about 50% and that seemed to be the catalyst. With another 2 weeks of sitting it was crystal clear after I racked it off the shells. This is after months and months of it sitting there with literally 0 clearing.
how long in the oven ?which temperature ?
@@thsikezierkojo4991 I didn't time it, I just put them in at like 275 for a few minutes until they were nice and dry and very crunchy. You want to keep an eye on it just get all the moisture out. I've only done it once so far but it cleared it up when nothing else would and the nice part was it didn't take up space. I didn't lose any volume of product.
@@TheRscorp 275 f or c?thanks i ll try?do you know how long it is safe to left the dry eggshells in the fermenter ?
thsikezier kojo I think as long as you want. Wash and dry the shells then bake them a bit and I think that totally kills off any bacteria. It took a couple weeks I think to clear but I wouldn’t worry about it too much. If you’re bulk aging a long time before bottling maybe put it in closer to bottling day rather than letting them sit for months. I think at least a month is no worry though.
@@TheRscorp thanks !
Great Vid guys, I did a clarity test with nothing and bentonite. In my pineapple mead. There was no difference in clarity but the bentonite cleared faster. Taste was the same and I had to let the bentonite age the same as the natural clearing(just let it sit) version. To get the same taste... my personal preference is to just let it sit. It’s too much work for the same results. I have plenty to do instead of adding another process to what works fine. Taste is more important than clarity to me... just one mans opinion..... happy steading 😁🍺😁
Awesome!
I might also add that I have used pectin enzyme, but it doesn’t seem to make a difference in clarity. But it sure does help extract flavor in my experience
I have shared this video with my new wine-lovers group in telegram. Some guys in the group was ranting about clarity of wine and I stated him the same reasons why I would give more time to the wine rather than adding chemicals and clay to my wine/mead.
You guys are de bestest 💙
Derica, love your shirt!
My tomato wine cleared naturally after 3 months. After 6 months it tasted amazing and looked amazing. 6 bottles of clear tasty wine that cost 20p per bottle
I'm in complete agreement with you on your position. I'm in the process of making my very first batch of mead ever. If it turns out cloudy, I don't care... if it tastes good... I care... if it tastes bad... I care. I'm just using 3 ingredients (honey, water, and yeast) with absolutely no clearing agents at all, because i want to experience what a very basic home made mead tastes like. Clarity is not the be all end all of mead making, for me... what is the be all end all is... does it taste good...to me. If so, I'm considering my attempt successful. End of story.
Cold crashing seems to be working for me, I doubt I'll ever use a clearing agent.
love you videos!
If it is safe to consume I will consume it, cloudy or clear. I prefer natural and simple. Water is harmful if inhaled. Last, I prefer classic country over heavy metal any day. Thank you for clearing things up for us simple home brewers.
I made a sack mead in November, still working on it. Anyhow, 8 months later, it's really clear, it tastes of the 2 cinnamon and 2 clove buds I put in for the first 2 months. It sits at about 18% abv. Getting ready to bottle in a couple weeks. Time is your friend.
Might I mention it's 5 gallons. I'll send pictures in the group when I bottle.
thanks
Great clips!
I started three one gallon brews in August 2019. I only had enough bottles to bottle all three. So when it came time to bottle I bottled one of the brews. The other two are still sitting waiting to be bottled. I racked them and degassed them and let them sit. It is now April 2020 The other night I was getting things together to bottle another gallon. I noticed they are still off gassing. I was very surprised by this. So I decided to leave them for a couple more days.
I use diatomaceous earth around my bee hives to keep out ants and other pests.
Got plim trees made a lot of wine with them and bread yeast clear and taste pretty good and it's not very old
Thank you for this video. It really helped me understand more about what goes into the brews. The first mead I ever made I used a store-bought kit (liquor quik brand) and it used finings and a bunch of other things that I can't pronounce to clear the mead. In the end, it came out super clear but tasted absolutely awful. Tasted too much like chemicals and rubbing alcohol. After that, I went to Google and RUclips to find better ways. That is when I came across your channel and fell in love. I have made multiple batches from your videos and they have tasted immensely better. The only problem I have had is how long some of them have taken to clear. I have had a batch sitting for a year and is still cloudy. Not sure if it is something I did, but after watching this I am no longer concerned.
I have a question if I am going for a clearer mead, will it affect the quality if I simply let it sit after the fermentation has stopped, or should I rack it to remove the lees and then let it sit after that?
No rush to rack it. It can sit several months no priblem.
Thanks for the video, for my first ever home brew (a cider made from fresh pressed apples from my garden), I added some campden tablets a while before adding the yeast. This was for sanitary reasons as I read it was best practice. Almost a week later and it’s going well, plenty of airlock activity. My question is this; should I worry that by adding the campden I removed some of the complex flavour the fresh juice had to begin with? Thanks for all these videos I’ve learned a hell of a lot and gained a new hobby because of them. Sláinte!
from what i have learned, it shouldnt affect the taste at all and will dissipate by the end of the brew, at the latest! but very important to put it in if you're using fresh fruit, for sure!
This video couldn't have come at a better time, my most prided mead just unexpectedly became cloudy with a waxy white substance manifesting on its top. It's a spiced apple mead aged with orange slices for a couple months, I just finished racking it last winter and it was beautifully clear. In fact, it looked just like your Fey Wine except a bit more amber in colour. Four days ago, however, it turned into what I described above - Its flavour does not seem impacted, but my heart bleeds for its tarnished looks. I reckon that the weather is at fault, it was consistently 22 Celsius for a week and I keep the bottles outside in a shack.
I'm guessing it's from the temp change too.