Mead Brewing?
Pug Bainter
pug at pug.net
Mon Dec 9 06:18:02 PST 1996
>> 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.
In those cases had the yeast gotten to alcohol tolerence or simply ran
out of food/sugar? Since most wine references I seen suggest to get the
SG down as close to 1.000 as possible, I would think that they simply
didn't have any more sugar to convert.
Ciao,
--
Phelim Uhtred Gervas | "I want to be called. COTTONTIPS. There is something
Barony of Bryn Gwlad | graceful about that lady. A young woman bursting with
House Flaming Dog | vigor. She blinked at the sudden light. She writes
pug at pug.net | beautiful poems. When ever shall we meet again?"
More information about the Ansteorra
mailing list