PSPURR at r03.tdh.state.tx.us
Tue Dec 3 08:05:24 PST 1996
> Be patient. Mead takes much longer than beer or cider to age.
> (Although I usually age my mead and cider the same amount of time.)
> For a good light clover mead, it takes about 9 months. If you are
> using something heavier, it could take even longer to ferment and
> age. (Yes, I do mean I leave it in the carboy for 9 months before
I leave my mead out at least nine months also, but I rack the mead
several times. You DO NOT want your mead sitting in the yuk
(note use of a very technical term). It can really turn the taste of
your mead. I rack mine at least once a month into a clean sterilized
> Note: We've tried the Wyeast Dry Mead yeast and it came out way to
> "winey" for my taste. We haven't tried the Sweet Mead yeast yet.
I have tried several types of yeast. My best has been made with Cote
de Blanc. It is a semi- sweet wine yeast. My meads tend to be very
sweet, but that's way I like them, and to judge by my friends, they
like them also (I hope!).
Eowyn ferch Rhys
mka Phyllis Spurr
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