Subject: Mead Lover's Digest #1471, 20 May 2010
Date: Thu, 20 May 2010 22:04:42 -0600 (MDT)
From: mead-request@talisman.com


Mead Lover's Digest #1471                                  20 May 2010

                      Mead Discussion Forum

Contents:
  Correction - Ultrafiltration in Ohio and not Reverse Osmosis (docmac9582@a...)
  Re: Mead Lover's Digest #1468, 29 April 2010 ("Dennis Key")

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Subject: Correction - Ultrafiltration in Ohio and not Reverse Osmosis
From: docmac9582@aol.com
Date: Thu, 13 May 2010 08:51:59 -0400

Sorry for the confusion.  You are absolutly correct.  Jilbert Winery in
Valley View, Ohio does NOT use reverse osmosis (which would only provide the
water/alcohol - but uses ultrafiltration using ultrafiltration cartridges.
Carl McMillin
Brecksville, OH

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Subject: Re: Mead Lover's Digest #1468, 29 April 2010
From: "Dennis Key" <dione13@msn.com>
Date: Thu, 13 May 2010 13:26:11 -0600

> In MLD #1467 Captain Chuck asked>> "I've made several batches now and even
> though I started to rack two or three times, my mead still seems to be
> cloudy. Should I be filtering it somehow?"
>
> C2C -
>
> I've steered away from filtering for mead and beers I've brewed, primarily
> out of a general desire to avoid the extra work, something else to clean,
> potential contamination, etc. generally, any excuse that works.
>
> But, as an alternative would suggest a period of cold storage, post
> fermentation, but before racking, as a means of promoting coagulation and
> settling. Haven't devoted to much thought to the physics behind it, but I
> believe the same mechanism responsible for formation of a "chill haze" in
> beer that makes cold filtering more effective works in your favor even if
> simply racking from one carboy to another.
>
> I have no experience with using finings, irish moss, or other agents to
> promote settling like is commonly done with beers. Maybe others could
> comment on this and the practice of chilling before racking.
>
> Regards,
>
> Chuck Scheffler

I have used both bentonite and Sparkloid to clear meads.  Either are added
to a small amount of water and brought to a boil.  This apparently ionizes
the solution and when added to your mead will attract the particles causing
the cloudiness and drop to the bottom.  I have never experienced any altered
taste using these.

Dione Greywolfe
Dragonweyr, NM

> My questions are these, does anyone know if there's a special filter
> that needs to be used for reverse osmosis of mead or can a regular
> filter (like for water) be used?  Will the mead lose any of it's
> body/flavor/etc in the process as honey will probably be filtered
> during the process?  Has anyone tried reverse osmosis on their mead
> before, commercially or privately with your own equipment?  Anyone
> know of someone that has?

I buy R/O filtered from dispensers commonly found at supermarkets.  It
usually costs $.25 to $.40 per gallon. I buy it in plastic five gallon water
containers also usually available at supermarkets or Wally World for a
reasonable price.  I have never added sanitizer and had no problems.

Dione

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End of Mead Lover's Digest #1471
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