Is it normal for mead to have sediment?
Six weeks in and there is a thick tan layer at the bottom of the carboy, maybe two centimetres. It has stopped bubbling and the mead above it is starting to clear.
Is that layer a problem if I leave it, and do I need to rack before I bottle or can I just siphon carefully on the day? I would rather not add a step if it does not change anything.
@racked_off_lees · 7h ago · 3 replies
Completely normal. That layer is lees: dead and dormant yeast, particles from the honey, proteins and solids dropping out as it clears. A thick layer after primary is exactly what you should see.
Rack anyway. Sitting on a thick bed of old yeast for a long time risks off flavours, and racking gives you clearer mead and far less sediment in the bottles. It is one extra sanitised vessel and twenty minutes.
Reply
Report
@tan_layer_bottom · 7h ago
How carefully do I need to siphon? I assume disturbing the layer defeats the point.
Reply
Report
@racked_off_lees · 4h ago
Fermenter higher than the receiving vessel, tube tip kept above the sediment, and go slowly at the end rather than chasing the last half litre. Leave the lees behind. Then top up or minimise the headspace in the new vessel, because oxygen is the thing you are now protecting against.
Reply
Report