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When making mead, break an egg into the must

Submitted by: Anonymous on May 15th, 2003

This sounds kind of strange but if you actually boil your must when making mead (I do), simply break an egg into it. Then skim off the cooked egg particles. It really helps to clear it out in no time.

I was suggested this by the people that I buy my honey from. I made a 5 gallon batch that had 1 1/2 gallons of honey and it cleared after only 2 months. I guess the protein from the egg helps other proteins and such coagulate and fall out of the mead.


2 Comments Posted
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Re: When making mead, break an egg into the must May 21st 2003, 08:23 pm
Note that boiled mead musts usually clear quickly; boiling sacrifices some of the honey's aromatics though. Egg whites are often used later as a fining agent in unboiled meads and wines. If you routinely boil mead musts, chances are you'll rarely have a haze in mead after 2-4 months anyway.
Comment by: Ben Rodman reply to comment
Re: When making mead, break an egg into the must Mar 27th 2005, 08:11 pm
I made 5 gallon batch and after fermentation I transfered it into a plastic bucket. I froze the bucket in a chest freezer. Once it was frozen (a little alcohol slush)I thawed it out and the mead sedimented out. It has a milky slurry on the bottom and the mead was clear as can be up top. The sediment didn't settle like beer it remained milky and I just took the clear mead off top. I did pour the slury mix into a bottle to get that mead once it settled out.
Comment by: ian Lindner reply to comment