Raspberry mead

[velocerandy]

Made basic mead for the first time. Simple enough and tastes nice. Got three bottles left sitting in the shed to mature a bit more. Also made a gallon of raspberry and vanilla mead. Similar recipe but added a jar of quality raspberry conserve and two vanilla pods. It's on its secondary and has been for some time. It's very cloudy. But I'm wondering if this is just down to the jam. What do you think?

 

[TartanSpecial]

you could try using pectolase since it could be cause by pectin, though not sure if it will work with jam since in the process of making the jam the pectin sets so will be in a different form (maybe not so chewable by the enzyme)...but pectolase is cheap (£1 in wilkos) so maybe worth a try.

 

[velocerandy]

Can I add it anytime?

 

[NCFCcrazy]

Can I add it anytime?

Pectin is often added to Jam, particularly in commercial operations so it is probably the cause, but I think its a bit early to be adding Pectolase.

If its still fermenting, then I wouldn't do anything just until its finished, the co2 produced during fermentation will hold on to particles and prevent it from settling. When your certain that fermentation has finished, degass it to get rid of all the excess co2 which will help with the settlement and then treat with good quality finings.

I only learnt the above from the chap in my local brewshop, I made some Sloe wine and it just wasnt settling, it fininshed ferment ,mid Nov and was still very cloudy!! Degassed a week ago and added finings and its ready to bottle now.