I made a Apple/Cherry Melomel. It's now bulk aged for about 6 months. A month or so ago I racked and added gelatin to clear. It's just as cloudy as ever. After doing a little reading, I found that you have to have a certain level of tannin in order for gelatin to work. My question is how do I get this thing to clear? Should I add some tannin and then do the whole gelatin thing again? Should I use a different agent? Maybe bentonite? Any suggestions would be greatly appreciated.
Greg
The thing I heard of (only recently!) that pulls things like gelatine and isinglass out of a brew, is a (30%?) silica solution (bonds to proteins), but I can't remember the trade name, sorry!
Shaun aRe
Yep, used pectinase. I'm willing to try about anything. Just can't get this to clear at all.
Greg
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Greg, This may not be what you want but it is my experience anyway. I made a straight mead this last year. It remained as cloudy as can be for 6 months. Then one Friday I checked it and there was about an inch or two of clear mead at the top. The division between clear and cloudy was like you had drawn a line with a pencil. Over the next two days I watched the line work it's way down the carboy to the bottom. I waited a week and racked it. It was not crystal clear but it darn close. It has now been another 4 months and it is truly clear. I will bottle when it is a year old.
Ray
PVPP and kiesesol (already in a 30% solution) are at least two exceptions to this otherwise correct generalization about fining agents.
Also, I don't worry about pouring slowly and focus more on stirring thoroughly. Theoretically (and through my experience) if your fining addition is properly proportioned, it should have enough receptors to bind with whatever you're trying to fine out.
clyde
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