Comments on: Mead Update

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By: Home Winery » Blog Archive » The Mead Is Clearing

Home Winery » Blog Archive » The Mead Is Clearing — Sat, 17 Jun 2006 03:07:00 +0000

[...] Some time ago, I wrote that I was a bit concerned about the Mead I was making – it had not even begun to clarify, so I added ground up egg shell to see if that would help. Well, it most certainly did help. Although it took more than 48 hours, within a week the mead was substantially clearer and continued to clarify even more. I took a look at it last week, and there was a substantial amount of finings at the bottom of the carboy – but as well, some of it had kind of “stuck together” against the side of the carboy, so I decided to rack it. [...]

By: mr. mom

mr. mom — Fri, 19 May 2006 12:28:04 +0000

This particular wine kit calls for it, it enriches both the body and the alcohol content, making it more flavorful but drier at the same time. If you want to play with the intentional flavor of a kit I would sugest elderberries and a little extra oak.

By: Ian

Ian — Thu, 18 May 2006 23:35:22 +0000

Thanks for the comment, mr. mom. Interesting that you’ve added a pound of raisins! Do you normally do this with kit wines?

By: mr. mom

mr. mom — Thu, 18 May 2006 23:30:57 +0000

I like Barolo as well, I made a really nice one a few years back. I used to work at a wine store but I still make my own. Currently I am aging a nice italian Amarone. 16 litre kit with almost a full pound of raisins added. I will bottle it in august roughly a year in the carboy, I can’t wait.