SC - Re: Mead notes

[Nick Sasso]

Just a quick addendum -- Please Do Not Use Bleach -- It Does Leave A taste
In the Bottle.

                  Jon


At 08:55 AM 12/29/97 -0800, you wrote:
>An excellent description of small mead. However, a little point: many
>people are allergic to sulfites. If you use them, please add that fact
>to your labels. If you are allergic to Sulfites, please do NOT simply
>skip the sanitization step, use another agent such as unscented
>household bleach (a teaspoon per gallon of water and wait 30 minutes -
>and don't let any get into your mead) or Iodophor (a tablespoon per five
>gallons of water and wait 3 minutes - really don't let any into your
>mead). Sanitization is where you place *everything* that is going to
>touch the mead after it is boiled in a sanitizing solution. I fill my
>bucket-style fermentation vessel with water and sanitizer; then place
>the lid, fermentation lock, and rubber stopper in it. Making mead is
>easy and fun, the challenging part is keeping everything clean and
>sanitized.
>
>Crystal of the Westermark
>(mka Crystal A. Isaac)
>
>Ania, also known as John and Barbara Enloe wrote:
>> Dear Puck:
>>         Per your request, here's our recipe for small mead.
>snippings and clippings says Gurgi.
>> Just a few more hints:
>> 1)  Make sure everything is CLEAN and rinsed of any/all soap residue.  In
>> fact, we don't use soap in our bottles.  Just lots of hot water and
sulfites.
>> 2)  Sulfite down the primary before you put in the hot mead mixture.
>> 3)  We used to use corks with wire cages to close the bottles; we have
>> switched to caps due to the poor supply of good corks in our area.
>> 4) LABEL, LABEL, LABEL.  "Caution:  Contents under pressure.  Keep cold and
>> open away from self and others."
>> 5)  Once bottled, keep mead at cool or cold temperature for best flavor,
>> least amount of "foam over" upon opening and least risk for "blowing its
>> top"  If it gets warm, you risk a mess or worse!!!
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In Opera Est Honos.
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