In article >,
spud > wrote:

> Have a Pear Melomel that I bottled like a dumby while a bit cloudy.
> It's now cleared nicely but of course there's fluff in the bottle.
>
> I'd like to re bottle it. Thought about opening the bottles and
> siphoning into a carboy to let it settle then bottleing. Another
> thought was siphoning directly into bottles and recorking.
>
> The benifits of the former is it'll have a better chance to clear
> before bottling agian. The draw back I see is O2 exposure.
>
> The latter has the advantage of maybe minimizing O2 exposure but
> probably can't get it as free of fluff.
>
> I'm leaning to the carboy method but would appreciate any thoughts on
> this.
>
> Thanks
> Steve (why noir)
> Oregon

The trade-off is reduced flavor for better cosmetics. I'd probably just
decant the molomel before drinking. That said, how about placing the
demi-john/carboy in a clean garbage can and use dry ice to displace the
atmosphere (O2)? Maybe, use a new gas can to put dry ice into, and use
the flexible spout to direct the CO2 flow into the carboy. If you
refreshed the dry ice occassionally, you would have a nearly oxygen free
environment to open you bottles in. The real problem with this is that
the carboy should be completely filled because the CO2 will dissolve
into the molomel giving it some spritz. This would be greatly reduced if
there was no head space in the bottle/carboy. Best, would be a cylinder
of argon.
--
"When you give food to the poor, they call you a saint. When you ask why the poor have no food, they call you a communist."
-Archbishop Helder Camara

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