8 Different Ways to Clear Homebrew (Wine/Cider/Mead/Beer)

[@KakashiBallZ]

PhD Chemist here. The clarity of your meads appear to correlate with the net charge of the clarifying agents. The negative charged ones didn't clear at all and the positive/mixed charge ones did clear. The one exception, Isinglass, is delicate and loses its clarifying ability at >30C. Interestingly, pectin is net negative so it also supports this. Cool study!!

[@xXxOmarSanchezxXx]

Wait a second, are you saying that pectin is a clarifier. Cause I’m trying to figure out how my raspberry jam mead is so damn clear after only one month and it’s listed in the ingredients.

[@KakashiBallZ]

@@xXxOmarSanchezxXx No not a clarifier (afaik). Raspberries have a fraction of what apples have.

[@andrewburget6692]

​@@xXxOmarSanchezxXxno, because it is negative, it will bind with positive agents

[@cartoonraccoon2078]

So, first I was doubtful when you reported your findings, then note the one (then another) cases that contradict that. Not really findings then, are they? Then I saw the huge number of meat-head videos on your channel and am officially going to call BS on your chemistry degree.

[@KakashiBallZ]

@@cartoonraccoon2078 that's rich coming from a guy posting a video of himself raking leaves. Hard hitting impactful stuff there! Next time you post a response to a 6-month old comment complimenting this young man's study, at least present some facts like I did. Nice dog btw.

[@OutdorsDanny]

He said "I don't think many people care about this" Anybody who cares has been waiting for this!

[@r.s.5431]

Thanks. I appreciate all of the time and effort you put into this video. I see in the comments that some people do not care if their brew is clear or not. I do. Not only for my enjoyment, but I find that the friends I share my brews with also appreciate the clarity.

[@JohnDoe-es5xh]

I can live with hazy drinks. Yeast by the way contains vitamine B, which is useful for us. Nice contribution, thanks a lot.

[@plywoodcarjohnson5412]

Interesting! THX!

[@wayneswanathan]

Any vitamins u think ur getting is negated by the alcohol🎉

[@plywoodcarjohnson5412]

Man! This is such a great vid for a hillbilly like me. I just put it in the fridge, add some gelatinpowder, stir and add time. It doesn't get perfect but I start out with orange nectar and if it looks like semiclear orange juice I am thrilled and pleased and whatnot! I just pour it in a big glass, stir for ten minutes while I make an omelette. It's just fine and dandy!

[@Michel_Polet]

I have used gelatin plus kieselsol. It works very well.😊

[@AM2PMReviews]

I just made my first mead and I just tried pasteurized it and then cold crashed it about 12 hours later and I was shocked how much that cleared it in a day. I didn't know pasteurizing would also clear.

[@galivan3061]

Have you heard about pasteurization + cold crashing? I used it and it worked really well on a trad mead. It is for sure because of the pasteurization, because I had part of the same batch only cold crashing, and it cleared much slower.

[@AM2PMReviews]

I just tried this on my first mead and I was shocked how well it worked in 24 hours. I didn't know it would do that.

[@JustaSusLlama]

I was about to come say the same. I do this with all of mine just because how well it works and it is no added chemicals.

[@AM2PMReviews]

I just opened the bottles I pasteurized and it didn't fully work for some reason. I cooked it to 160 for a while and it still refermented. @@JustaSusLlama

[@Peter-wm4xj]

How do you pasteurize?

[@interfector23]

Interesting to see the results for bentonite in your sample. I use it for my mead and it usually clears it super well at room temperature within a few days; however I learned that you have to degass or stir the brew at least once, but the results have been impressive!

[@2008synack]

Same experience here. used bentonite in primary with a Pineapple/cherry wine. It didn't really clear all that much sitting on it's own. Degassed it with vacuum, and holy moly in a week it looked like I used kieselsol and chitosan. Was completely clear with a lovely shade of pink.

[@EAwai-pk8wf]

BTW chitosan, (so named because it is made from chitin) and chelating are both words with Greek linguistic roots, and for that reason the "ch" is pronounced like a "k" (like chorus, which is also derived from Greek) instead of like the English "ch." Keye-toe-san and key-late-ing

[@mPrazy]

I've used bentonite quite a bit. One thing I would say is that by mixing it up every couple hours for the first 24 hours it helps get it charged up and grab things in suspension was better than just the initial dump and stir. Another thing I would say is sometimes it just doesn't do much in certain brews which I think it due to the whole positive/negative charge thing. Typically if bentonite doesn't work ill use sparkeloid with the same mixing technique for the first 24 hours and that works perfect. I guess it just mainly comes down to what charge the particulate is that you're trying to grab vs what clarifying agent you're using. Great video always love to see the testing videos so I don't have to do it lol

[@sandeejo57]

This was very informative as usual, I’m new so my fist round that I just bottled in December, we’re all about 5-7 months old so did not use a clarifier, I procrastinated because I just liked it sitting around. When I did bottle in December I proudly posted for someone to tell me that it looked good but had some haze, but when I put it next to my boxed (yes I said boxed) wine they both had the same clarity, which did make me happy at least, I had bought Sparkolloid which did not used it yet of course, so I was thinking about the clarities,and which would work to clear better. I do know that some of my small mason jars I used for a smaller vessel I did put in the fridge just to cool it for tasting did clear out quickly…..well now thankful to your test I may try some sparkolloid in my pineapple wine I have going now, which I’m so excited is my second round wine making. We are still letting our meads age in their bottles before we try it.. Thanks to you and watching your quick and cheapest mead videos over and over about ten times I finally did jump in, with the only regret that I should have done it sooner, since my hubby is really happy with my two meads, reg. Honey mead and a strawberry mead… thank you, I will keep watching

[@mehmoodahmef8259]

Hi I am mehmood sir what is the best way to cleanse yeast in sugar chamical use. Pease.?.

[@plywoodcarjohnson5412]

If you destill your product the yeast goes away.

[@aaronweyl2272]

Really good idea for brews were cloudly, should get one for myself. Would affect say... cider or beer for fizz?

[@voiceofthedungeon33]

Hey man , I got into this hobby off your videos , I'm doing your apple cinnamon recipe you're awesome

[@nicholaswelna9303]

I had an interesting experience with Kieselsol and Chitosan recently (and I suppose, bentonite) when back sweetening. I was making a cyzer for a special occasion and was running out of time to clear the batch and bottle it. I had pitched pectic enzyme in immediately with the yeast, and then 24 hours after initial pitch I added an appropriate amount of bentonite. This was a 5 gal batch, and fermented dry over roughly 2 weeks if I remember correctly. The bentonite seemed to have done some work, as the yeast was fairly well flocculated at the bottom after primary fermentation. I then racked into 5 1 gal carboys as I didn't have another large vessel. Because I had added bentonite in primary and it has the same charge as kieselsol, I just added chitosan after racking. This dropped the remaining haze out of suspension. This is where things started to get interesting. I then racked everything into new carboys (or, well, I had one extra so I racked, cleaned and sanitized the used carboy, then racked into that one, etc). I then stabilized the meads because I was going to backsweeten with honey. After waiting a day for the mead to stabilize I backsweetened the batch. This re-introduced a small amount of haze, I assume from pollen in the honey I was backsweetening with. I waited a day or so, hoping it would quickly drop out of suspension on its own. It did not, so I added kieselsol. This quickly dropped the particulate out of suspension and I should have just bottled at that point. However, I decided to add another round of chitosan because I was used to using them in tandem. This was the wrong thing to do, I discovered, as it caused the particulate to re-suspend in solution. My theory is that since there was so little particulate, and kiesesol dropped it all out of suspension, it must have all had the same positive charge. When I introduced the chitosan, there was nothing that was negatively charged for it to bind to, so it bound to the neutral charged particulate that had dropped out of suspension and caused it to re-suspend. I was running out of time at this point, I needed to bottle, and since I was giving them away as gifts I wanted them to be as clear as possible. So I pitched more kiesesol, and within 24 hours the mead was clear again. I then bottled from there. So the lesson is, if you use a positive charge fining agent, then a negative charge fining agent, do not add another positive charge fining agent "just to be sure". Or, rack off of whatever particulate has fallen out of suspension before that final fining agent addition.

[@ryandean5788]

I have had exact same experience. Bentonite in primary, kieseol, and then chitosan. It was very clear after kieselsol, and it got hazy after chitosan addition. This was a heavy blackberry mead. I have done this clarifying process many times with great success, so this was a surprise! In the future, I will simply bottle after kieselsol if it is very clear (and not add chitosan for that "extra" clarity)

[@Kernith2]

That makes sense and is good advice. The positive and negative finings agents probably stuck to each other and released the captured impurities back into the liquid. Better to rack between them

[@dannyg6045]

Why does it need to be clarified? Just for the look of it?

[@curioponics]

Partly looks (things that look appetizing will taste better), but also a cloudy beverage will generally have more yeast in suspension. That suspended yeast will affect the flavour to some degree.

[@DCooper71]

@@curioponicsthanks for clarifying. From someone who likes a hazy beer, I don’t mind a hazy mead visually. If it impacts taste though, that could be a problem.

[@captainsalmonslayer]

You taste with your eyes and nose before your mouth. Visual perception makes a difference too.

[@brandonmonroe7050]

Nice video. Which one will work best at clearing the haze in wheat beer?

[@ManMadeMead]

Sparkalloid is my favorite for that!

[@chuppathingy9114]

Bentanite clay is also the stuff used in hair styling products like pomade... crazy! lol

[@plywoodcarjohnson5412]

And to contain nuclear waste!

[@BushXIII]

What is clearing and why do you do it. (Is it 100% necessary to do or just a preference)

[@ManMadeMead]

It's the process of making the home-brew look clear and we do it mostly for visual appeal.

[@OutdorsDanny]

Ok... so I have an acerglyn that has been aging for 8+ months. I horribly broke into a 5gal carboy and now it has head space. It is close to 18%, and I want to put it in 5 different 1 gal jugs for my friends and loved ones. What clearing agent should I use. It is 60% maple syrup and 40% honey with forbidden white powder fermentaid.

[@djohnson4465]

Chitosan is a positive charge so it binds to negatives Kieselsol is a negative charge so it binds to positives this is why they work so well because i guess to truly get that full clarity you need something that can bind to negative and positive... bentonite it almost the most known and it is a negative charge so in some cases you can add bentonite and chitosan each one will play a different role to give you that clarity... sparkolloid is a positive charge so in other words you can add it and bentonite... if you understand the charges you can make your own combo to get a full clarity...

[@RandRBrewwork]

Great video and very informative video

[@timscott2239]

I’ve seen allot of things about bentonite I’ve been told it works best in primary about a week or so in. Love your stuff though

[@ManMadeMead]

Yeah I think a week into primary is a great time to add it!

[@pgwolfe]

Great video! I am wondering if anyone has used both Bentonite (positive charged) and Sparkolloid (negative charged)? Bentonite in primary…Sparkolloid in secondary?

[@ManMadeMead]

I bet that could work!

[@SERPENT616]

thank you for this video, you can also use Spindasol (Colloidal silica)

[@djohnson4465]

my question is do i need both CHITOSAN and KIESELSOL? what outcome do you get if you just mixed one rather than both? do you get the same clarity?

[@ManMadeMead]

You need both to actually get full clarity in my experience!

[@bodvarson1933]

I use bentonite and have a lot of success with it. Odd that you didn't get it cleared.

[@andrewburget6692]

I'd love to know if there are cons to flavor profiles from using clearing agents

[@ManMadeMead]

I did a taste of these at the end of the video and I didn't notice any taste difference!

[@kevin_ninja_jones2363]

I'm cheap and I'm not a big drinker so let it sit Is my favorite way. so far I haven't made anything yet that I have had a problem with it clearing itself

[@DominatorS89]

I always use bentonite in primary, and i think when used after fermentation it needs to be regularly roused to get it in suspension to do its job

[@ramanpuwar5247]

Can we use centrifugal method to clean beer 🍺🍻

[@seanarispe9228]

Where can I get time itself

[@ManMadeMead]

I think the time store!

[@kahwigulum]

chelating is pronounced with a K not a ch, the same way the word chemistry is pronounced 'kemistry', not 'CHemistry' same pronunciation is true for chitin. chitin is the bony part of an invertebrate (though it's not exactly bone, it's chitin) essentially, 'kelating' and 'kitin' :)

[@kylebradley9442]

For gelatine is this something I can find in the banking aisle? Or is this a special gelatin for brewing?

[@ManMadeMead]

I believe you can find it in the baking aisle

[@peterkralt2478]

@@ManMadeMead doesn't gelatine also contribute something to mouthfeel as it also adds some viscosity?

[@Helliconia54]

LOL Bentonite is also the clay used in clumping kitty litter

[@TigerPat_9180]

Bentonite is also used to keep Water 🌊💦 from Leaking out of Man Made Pond's . I have a Pond and Swamp 🐊 that Holds Water for Miles . Next to it on top of the Hill is a Natural Pond , next to it in the Bottom of the Pasture a Big Pond was Dug for Free . For the Field Dirt to be used for House 🏡 Foundations . It needed Bentonite . It's sold in big bags , Expensive by the Truck 🚛 Load . 🐯🤠

[@lowspender147]

The sparkolloid always fail in my case, but bentonite always works (post fermentation fining btw), I guess the thing that cause cloudiness in my wine is always positively charged, is it possible because I boiled the must for sterilization?

[@ryanjohnson4565]

What is causing the haze in your case? Fruit particles? Honey?

[@lowspender147]

@@ryanjohnson4565 I think it's fruit particles

[@ryanjohnson4565]

Ooh interesting

[@averagearzyk2183]

Silly question, couldn't you just run it through a polish filter? Or is there a particular reason you wouldn't want to filter your mead?

[@jeremi96221]

I believe it may get aerated

[@averagearzyk2183]

@jeremi96221 would that matter once it's finished? There's no fermentation happening, no real need to de-gas it that I know of. But maybe I just don't know enough.

[@jeremi96221]

@@averagearzyk2183 Yes it will cause oxydation wich people tend to dislike the taste

[@averagearzyk2183]

@jeremi96221 okay, makes sense, could you simply de-gas it afterward? Or would it need to settle again?

[@jeremi96221]

@@averagearzyk2183 It's not that oxygen gets into the mead but the alcohol chemically reacting to oxygen and altering. I would suggest fining agents or even just let it sit in a secondary vessel for anything in suspension to fall out. I would also not recommend degassing in later stages of fermentation as you may introduce oxygen (debatable).

[@ryandean5788]

The lees looks really fluffy with gelatin. I feel like that would result in larger losses, or is there something off camera I missed? I like how compact lees is with sparkalloid and kiesesol / chitosan. Finally, I read sparkalloid has been discontinued due to health problems of workers in its production. Good thing you have so much (and also kiesesol/chitosan works arguably better).

[@dylweezy117]

I just ordered some on Amazon not even a week ago. If it's been discontinued, it's still available

[@jayteawalks]

This might be a goofy question but does clearing the brew make it more difficult to bottle carbonate since all of the yeast is settled on the bottom? And do you back sweeten it before you let it sit to clear or right before bottling?

[@stephenclifford3971]

Back sweetening is done before clarifying, if you choose to do so. At least that is the way I have done things.

[@ManMadeMead]

You’ll definitely want to make sure and get a little yeast when you bottle carbonate. You’d also want to make sure it hasn’t been stabilized. So full clearing (and getting no yeast) would make it tough to bottle carb!

[@jayteawalks]

@@ManMadeMead Awesome, thanks for the reply man.

[@jayteawalks]

@@stephenclifford3971 Then that's what I will do lol, first ever blueberry cider will be finished up soon. Thanks for the advice.

[@TigerPat_9180]

Really Appreciate Your Video , Thanks ! 🐯🤠

[@Milkymanny]

What about filtering? Thats also a common way to clear out your mead and even get the yeast out.

[@DCooper71]

I kind of like the look of a hazy traditional. Comes across as a more honey based drink rather than looking like a white wine.

[@andrewburget6692]

A little more mouth feel too

[@sandeejo57]

Thank you

[@ssadams]

really enjoyed the video. I might try the sparkoloid(sp) as I can't cold crash my beer.

[@UnoBadBadger]

So probably a dumb question. Would the Chitosan bother anyone with a Shellfish allergy? I realize the amount is negligible but just wondering.

[@ManMadeMead]

I think it could, but I don’t believe that amount your adding is significant enough to truly spark it (I’m not a doctor don’t trust my opinion on that)

[@kahwigulum]

the question that's going to bake your noodle is does adding gelatin to mead violate the laws of halal, haram, and kosher?

[@captainsalmonslayer]

@@kahwigulum Not something I particularly care about. Is any alcohol halal in the first place?

[@James-gq4tb]

did you use pectin enzymes before you brewed and that’s why you don’t think this haze was from pectin? Because apples have lots of pectin. This would also explain why bentonite did not work well because both bentonite and pectin are negatively charged

[@ManMadeMead]

I used pectic enzymes in this circumstance!

[@James-gq4tb]

@@ManMadeMead Gotcha. Makes sense then. I wonder why the bentonite didn’t work well then. I guess it just wasn’t a protein haze, which is odd, because protein haze is the most common once you rule out pectin

[@shell-e1720]

Cool Video!

[@djn3kkid]

Hello mr Man (whom makes mead :D) Im a beer-brewer myself, and here are my XP's with gelatin. All XP are with lager-style beers. Hope this helps you or someone else. Im a norwegian, and therefore I use metric, but as far av i've understood, most american brewers also somewhat 'speak' metric, so i'll stick with metric measurements. I have a 'cold basement', and last summer i started to clear my beer, and looking at DrHans video, i found out gelatin is really easy and cheap. But in the summer, the saied 'cold' basement is more like 10c, possibly 15 if its been a longer period with 20+ degrees outside. I did first do a 'dose' (see how below) in a corny keg in just 'room temp' down there, and it did little or nothing. I had done it in fridge temp before with great success, but this was gonna be brought to a homebrew competition, so i wanted to clear in one keg, and then x-fer into another to bring. Anyway, for it to work, atleast properly, getting the brew down to fridge-temp seems essencial. And when its done at fridge-temps, it clears out in less then 48 hrs, and it dont matter if its carbonated or not. How I prepare it, and this is just SO easy! There are more 'scientific' ways, but hey, gelatin is CHEAP as chips, and imho, if something is EASY, you will do it more often then when things are complicated. I take an old coke-bottle, the 0.5l size. Rinse it with just normal tap-water (Again, im in Norway, we have AMAZING water quality here). Then I turn on the HOT water on the kitchen tap. Let it run for 10-20sec so its proper warm. I then fill the saied bottle with about 1 or at tops 2dl of water. I then add a topped tea-spoon (not a measure spoon, the one you eat icecream with, or add jam to some toast, or whatever) to the bottle. Never measured it, but probably like 10 or 15 grams or something? I put the cap on, and shake it, untill it _seems_ to be mostly dissolved. I add that to a cold corny-keg, and 'by this time tomorrow' you will have a pretty clear lager. The 'clue' seems to be, you need hot water, but not boiling water. Somewhere in the 70c range is apparently optimal. I've head people microwave the water, and get it to 70c or thereabout, but tbh, thats too much of a hazzle :D I've tried a few other methods of getting the gelatin to dissolve in the water, but this have been, by far, the easiest and most effective. And the use of an old coke-bottle is abit of the trick as well, as if you use like a cup or glass from your kitchen, there will be some 'gunk' that stick to it, and its abit of a hazzle to get clean afterwards. And the same with say a fork or something you try to stir with. I also bought a little electric wisk. Probably ment for milk+coffie or something, but it seemed too powerful, even tho it was battery-operated (1 or 2 AA-batteries). How well it 'filter' out a very hazy brew, more like your own i do not know, as my lager is somewhat clear from the get go, but not "store bought" clear, if that makes sense. It goes from about what your 'gelatinized' one were, to about the Kiso+Chito one. So if you are gonan do an update on this video, or even just on your own, give this a try, and you will probably be both impressed with the result, the ease of use, and the price. A little box costs just a couple of/a few euro-pound-dollars :)

[@sirmatt6143]

Referring to the one with super-kleer… I guess he’s ready to rack it into bottles and trash that foggy stuff at the bottom?

[@Jage_]

Bentonite primary Keiselsol & Chitosan final step clearing after all backsweetening and balancing. Never a problem doing it this way.

[@pancakerizer]

Tom Repas says you need to hydrate bentonite for 24 hours if you put it in secondary. Maybe could have worked better

[@ikarus1111a]

The bentonite not having good results really boggles my mind. I just made a batch of mead with a bunch of things inside and I always put the bentonite after it's done fermenting. The thing is really clear considering it has been only 3 days.

[@andyn3532]

Being vegetarian i have experimented with vegetable gelatin and I can safely say it doesn't work and can get rather messy

[@NathanBrown-z7o]

Microbiologist's welcome at 911 Westcott.

[@monkeyboy8me]

I didnt stir my bentonite long enough. Would that matter if I yeeted the clump in the mead?

[@ManMadeMead]

I would go ahead and stir it up!

[@brucehanson7977]

Did this affect the yield when completed?

[@ManMadeMead]

Maybe slightly but it's a very small amount!

[@Pkdarkan]

I used to work making as a brewer in a small brewery here in Culiacán, and gelatin works great, add it hot into liquid in cold crash ( after removing bulk sediment, mostly hops so cold liquid) purge headspace a few times and let it chill. Also pretty inexpensive

[@djn3kkid]

exactly my XP as well, I did write a pretty long comment as well. Tap-hot water + gelatin + coke bottle. Shaky shaky shaky, add to a (cold) keg, and 24-48hrs later, clear beer!

[@Bleideris0]

I cant seem to find basic information about suplying honey after racking. For example if I want to rack it and add honey in order to increase alcohol content, there are still yeast in mead, so do I need to do something additional? The reaction is not really happening, but the liquid is cloudy/hazy a bit.

[@telecasterman18]

I personally like hazy beers so I omit this step. Not a fan of adding chemicals to my brews when not absolutely necessary. I really try my best to follow the German purity laws 😅😅😅. I’m very old school for a young guy.

[@Purelychem]

Chitosan is pronounced kite-oh-san FYI

[@mixmediaproductions]

Kuy tow san

[@ManMadeMead]

I’ve heard about 4 different pronunciations of it at this point. I’m just going to keep saying it in my Oklahoma way 😂

[@kahwigulum]

@@ManMadeMead in that case, it's pronounced EE-sing-glass, not Ice-ing-glass :)

[@teatowel11]

You need a time machine so you can have a control otherwise it's not scientific.

[@thealchemist-hr8me]

I don't use them, but my research says that Isinglass just is a protein called collagen Which is a triple helical coil with many sites of (+) charge this (+) charge attracts (-) charged yeast cells, causing them to form large particles that can be removed by sedimentation So, would likely be most effective in primary before racking, maybe just after an arrested fermentation to quickly settle a yeast cake or something like that Polyclar is a polymer based fining with a (+)charge, but like you had mentioned it would need to be filtered out with the unwanted particles to best utilize it I would imagine it would work decent on that particular brew though, considering it seems to have a larger amount of (-) charge particulates that are the issue I'm personally a huge fan of both Sparkolloid and Bentonite, I use them both often because they're both cheap and effective 💯 IMO Sparkolloid works fantastic at binding together light but large particles, especially from fruits, or any fermentation including proteins Bentonite on the other hand isn't generally as noticeable but seems to be better at sedimentation of the fine nano-particles from residual haze I like to use both, as like a one-two punch for both charged particles They can't be used consecutively, but... they can work VERY well concurrently when done right and also accounting for the residual interaction and cancellation effect And I found using Sparkolloid prior to Bentonite yielded better results than the opposite, more quickly Likely due to the size of the particles being removed by each, the large before the small🤷‍♂ I'll typically increase the dosage rate for my Bentonite by 10-15% to account for any Sparkolloid that may remain to cancel it out after racking it 1-2x Though maybe sometime I should try pre-fermentation bentonite at some point to see how well that works, I love experimenting 👨‍🔬 This method has been my tried-and-true method for a couple years now and have yet to find anything better and easier to use, with easily obtained ingredients Kieselsol and Chitosan I wouldn't mind trying too, but at their cost I can't bring myself to buy them for the amount I clarify sometimes😅 --RuneShine, Michigan's Norse-Druid Alchemist✌💚🙃

[@DefianceFinance]

circumstance

[@davelively1901]

Oh my.... a brew day for me, so my multiple taste testings had me trying to carefully listen; though after a few hours, I got distracted when Taylor Swift knocked on my front door. I quickly perused our long country driveway, looking for #87. No show! I asked her if she could spell Sparkolloid. She asked if it was makeup! JK....great job!

[@CrazyIvan865]

Is it just me... or did he use "The Hub" music at the very start of the video?

[@billybobjones4317]

Bentonite requires it to be mixed really well into the container and to give it a good stir for two more days and then left alone as then it bonds well with all the particles, just dumping it in with no mixing will do very little, this would have been a good guide had you followed the directions for each agent, also who gives a damn about a few mentally challenged people that may be Vegans, no mentally challenged people get into brewing as they would get laughed out of their local Brew shop for asking dumb questions about any Animals that may have been involved in the process for any of the brewing products. They won't make Mead as it's Honey lol so pointless to say anything about animal products, just worry about the normal people that watch your channel as you are a Mead based Channel and so by that title would not be a Vegan friendly search by them ;) I know in this day and age with so many snowflakes, many people bow down to them and change their way of talking or doing things, but stop worrying about them as you will never please them, now if however the products you use contains nuts or Wheat, by all means mention this as well as any allergens as they are actual medical problems and not mentally challenged issues. But then again if they are ingredients in a clarifying product, wouldn't all of that product be part of the sediment and maybe not affect the brew ? these issues would be far more relevant for people to know as there are people with Shellfish allergies and so some of these clarifiers have shellfish by products? Just my two cents ;) as I am a Coeliac as is one of my daughters and one of her Children and so I would like to know if a Gluten based product is one of the ingredients, cheers

[@RandRBrewwork]

First comment!!! 🎉

[@tmagic4781]

sediment falls down because of density and buoyancy not gravity

[@FonzerelliFinkelstein]

I go primary, secondary for 30+ days then into bentonite for 35 days and EVERYTHING Ive done (wine and mead) is perfectly clear with zero sediment in bottles, ayyyyyyeeeee 👍👍