Mead Update
May 13th, 2006 | 
Author: Taking a look at the dry mead I started on February 5th, I noticed that there was a lot less CO2 than a month ago – but still enough that some degassing with the handy dandy Fizz-X tool was called for after racking.
As far as the mead clarifying, it needs some help. Interestingly, the melomels that I made this year have all done a great job of clearing on their own – but this dry mead still has a haze which I’m not happy with.
I don’t really know what is causing the haze – so I thought I’d start with the good old eggshell fining agent – and added 1 teaspoon of finely ground eggshell (after the eggshells were dried, of course!) powder to the mead and gave it a vigorous stirring.
I’ve also been quite enjoying the Barolo wine – as have some of my friends – so it was time to start another of those. This time, I will definitely be putting some bottles away for longer ageing.
I am hoping to see a drastic improvement within the next 24 to 48 hours. If not, I’ll go to Plan B. I’m not sure yet what Plan B is.
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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.
Thanks for the comment, mr. mom. Interesting that you’ve added a pound of raisins! Do you normally do this with kit wines?
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.