Homebrewing - Beer, Mead, Wine, Cider

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

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Introduction to Beer Brewing

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Quick and diry guide to fermenting fruit - cider and wine

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Probably n00b Question - Mead Brewing (self.homebrewing)

submitted 4 days ago by DahGangalang to c/homebrewing@sopuli.xyz

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For context, I've dabbled in home brewing. I've made ~4 successful batches based on online recipes. I wouldn't call myself an expert, but also not a complete amateur.

So what happens if you don't rack your mead/wine? I suppose the notion I have is to let it set in primary (assuming there's no fruit/spices to remove after initial fermentation) until its fully clarified before going straight to bottling?

I guess I've assumed there is some problem in the clarification step if you don't "get rid of" the dead yeast that precipitates, but I've never seen anything exploring that as a method.

Can anyone offer their experience?

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[–] alzymologist@sopuli.xyz 3 points 4 days ago

I don't rack clear mead. It settles perfectly after a year or so, wait till laser beam goes through without any scattering, don't agitate the bottle and give it time, mead really gets better on the long run.

Also, the more yeast you have, better is precipitation. Any rush makes imperfectly clear mead that would seem clear but would just settle in bottle later. This is a bad shortcut, don't rake it.