On 11/18/2007 5:08 PM, me wrote:
> I made a 3 gal batch of fresh fig wine this summer and have a problem with
> it clearing as I would expect it to do. It cleared on its own fairly well
> about a month after fermentation in the secondary was complete, but the
> layer of sediment was very thick, occupying about the bottom third of the
> carboy. It was also very fluffy and not consolidated. The wine above this
> layer had a moderate haze. I added SuperKleer (kieselsol/chitosan) which
> took the haze out of the wine but left a thick, unconsolidated sediment
> layer as before. After I racked off the clear wine, I treated the remaining
> with Sparkolloid, to little effect. I'd like to get the lees to consolidate
> so I can get more drinkable wine out of this batch. Anyone have an idea?
>
> Thanks,
>
> Cal

Cal,

A late reply, but I've just seen your post. I make a 5 gallon batch of
fig mead every year, as I have two fig trees and my in-laws have three.
I've yet to have any issues with it clearing. How do you treat your
figs, and how do you ferment them? I freeze mine, and ferment in a mesh
bag within a 7 gallon plastic fermenter topped with an airlock. I use
the standard good practices, pitch an active starter and aerate after
pitching and once or twice for the first 2 days after pitching. At
about 7 days I remove the fig mass and lightly squeeze out any excess
fluid and let it drip for a bit before discarding it. At this point
I'll add pectic enzyme and reseal the fermenter for another couple
weeks. Then it's racked into a carboy and let sit for extended aging.
I may rack again within the next year, but typically I'll rack straight
into a bottling bucket and bottle.

I ferment at an OG of about 1.090-1.100, fermenting dry and typically
I'll bottle half the batch dry (how I like it) and half off-dry (how
some others like it), back sweetening with 1/4 cup honey. The off-dry
portion typically throws more sediment than they dry portion, but has
never become even petillant.

I hope this helps in some way.


Cheers,
Ken