hist-brewing: Cloudy mead

[Eylat Poliner]

Sometines yeast will be stuborn and stay in suspension whether you boil or not.
Try placing the fermentor in ice water and let it settle over a few days.

"-Tevildo." wrote:

> I boil and skim the must, and continue to skim as the froth rises. Doing
> this, I have always had my mead clear by the secondary fermentation. Have
> you people been boiling your honey, or do you use it raw?
> -Tevildo.
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