Mead Brewing?
Paul Shore
shore at dcainc.com
Fri Dec 6 07:04:25 PST 1996
On 5 Dec 96 at 9:42, Pug Bainter wrote:
> > You can also just wait it out and let the little yeasties go to
> > alchohole tolerance and die. At that point if you want to sweeten
> > the mead you may do so without a worry of shatterd bottles or
> > blown corks.
Viable yeast cells have been recovered from wine bottles more than
one hundred years old. If you do let the yeast consume all of the
fermentable sugars and then add the potasium sorbate, the potasium
sorbate will then do its job. If you want a sweeter mead save some
of the original must and add it back in after you have stablized your
mead. If you boil your must, canning some of it at your original
boiling is a good way to save some.
HL Aeddan ap Trahaearn | Email: shore at dcainc.com
Shire of Mooneschadowe
Kingdom of Ansteorra
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