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In this video tutorial, eight different methods for clearing wine, mead, cider, and beer are tested. The methods include time itself, cold crashing, Bentonite, gelatin, Sparkolloid, polyclar, kieselsol, and chitosan. The first two methods rely on allowing the beverage to settle over time, while the other six involve commercially available products in various forms to aid in clarification. To conduct the test, the host splits four gallons of apple mead into eight half-gallon containers that are hazy due to a honey back-sweetening agent. Additionally, the video notes that pectic haze often results from apples used in the mead-making process.
