mark_harris at quickmail.sps.mot.com
Tue Dec 3 09:11:37 PST 1996
Can anyone tell me how to stop the fermentation process when the mead
reaches the desired alcohol/sweetness point? I relise that keeping it
in the refrigerator will do the trick but it only holds so much.
Someone suggested heating the bottles of mead but I don't know what
temperature is sufficient and how long to keep the bottles at that
I'd like to know the answer to this one too, but for ciders. I don't
want to open the bottles to kill the yeast because I want to keep
the fizz in.
I've heard of this heating the bottles before, but the people I've
talked to about doing this have always ended up with exploding
Stefan li Rous
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