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I’ve allowed the mead to age for 6 weeks in my closet with no agitation. A few weeks ago, I racked (transferred) it to a clean carboy (large glass bottle) to leave behind the lees (separated solids) which wasn’t much. As you can see, it hadn’t cleared at all really. I decided in mix in a dose of bentonite as a clearing agent. I got out my trusty mixing whip for my cordless drill and started mixing. Remember the CocaCola and mentos experiment? It reminded me of that. I lost about a quart due to the overflow, but topped it back off with spring water.
Man, that bentonite works! Within 3 hours, I had about an inch of lees and a crystal clear mead in the carboy.
Preracking sample specs:
Specific Gravity: 1.002
pH: forgot to take one (oops)
Temperature: 79 degrees F
Now that the mead is clear, I’m making preparations to bottle it. Half will be a still mead and bottled in wine bottles. The other half will be primed with honey for carbonation and bottled in beer bottles. Before that I need to make my final acid adjustments. THAT is my research for this week.