BOUNCE hist-brewing: Admin request (fwd)

[Kirsty Pollock]

My commercial mead-brewing friend swears by bentonite. great stuff.


> Date: Sun, 26 Mar 2000 21:54:42 -0600
> From: Jerry Harder <mastergoodwine at alltel.net>
> To: hist-brewing at pbm.com
> Subject: Fine sediment on clear mead- possible solution
> 
> Yes, but meads aren't ports.
> 
> I have had the same problems and have recently come upon this solution
> which I have not tried but am told it works.  First fine with
> bentonite, then after about two weeks, fine with sparkolloid.  Don't
> rack off the bentonite.  I believe these two fining agents have
> different electrical charges (please someone let me know if I am wrong
> here) Anyway I think it is worth a try since someone said it does for
> this specific problem.  Let me know how it works. I don't have
> anything I can test it on right now.
> 
> bjm10 at cornell.edu wrote:
> 
> > On Tue, 8 Feb 2000, Sean Richens wrote:
> >
> > > My strong buckwheat mead is crystal clear, but no matter 
> how much I rack it,
> > > fine it, etc., it always finds something more to deposit 
> in the next vessel.
> > > It's a very loose, sludgy kind of deposit, resembling the 
> stuff you skim off
> > > when boiling honey.
> > >
> > > Any ideas (apart from all the possible haze precursors 
> that have been
> > > discussed in this thread) on what it could be?  The mead 
> itself is always
> > > clear after about 6 months, and this stuff just keeps on 
> coming out every
> > > time it is disturbed.
> >
> > The finest of aged vintage ports are *EXPECTED* to have a 
> sediment, which
> > is why one is expected to not serve them from the bottle 
> but to decant
> > them into and serve them from a decanter.  The more I 
> learn, the more I
> > wonder if clarity hasn't become an overrated feature.
> 
> 
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