Is it too late for the pectic enzyme? I'd like a really clear melomel. But I read somewhere that the enzyme should be added before adding the yeast.
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Do you know how much I should add for a 2.5 gallon batch using 2 pounds of thawed blueberries?SmokeyMcB wrote:I haven't used pectic enzyme post fermentation before but I believe I've read that you need to use more then if you added it before. Again, I have no experience and am just regurgitating what I've read...
Does this sound alright?
I added a pretty full teaspoonbellybuster wrote:1/4 teaspoon per gallon which is double from prefermentatiion
I'm assuming it won't make a massive difference, but....will it?
Crushing the thawed blueberries was pretty fun. Got a lot of really great juice/jam/pulp from it, but the inside of my carboy is lined with mashed blueberries, and that will not get fermented as only half the carboy is filled with mead. Any risk of rotting or anything like that?
I'm also wondering how much mead the blueberries will absorb? It's only a 1 gallon batch on 2 pounds of berries. I wonder if I can squeeze the mead out of the blueberries when racking again or if that is just completely bad practice?
I think I would probably make sure there were no berries stuck to the side above the liquid. I imagine it might mold?
maybe one of the many mead sites would be your best bet??