[Sca-cooks] Killing the yeast in Mead before bottling
wootduosmaster at gmail.com
Sun Nov 25 13:09:43 PST 2007
I bought a book on basic brewing, and almost all their suggestions for Mead
is roughly; "Boil up honey and water, add yeast, leave for a week or two,
then add a campden (sulphur dioxide) tablet to stop fermentation, bottle and
store for 6+ months before drinking"
I've never elsewhere read anything suggesting the sterilization of the brew
before bottling - I presume this is to keep it sweet and not bubbly (or
explosive). Is this common, and does the tablet affect the flavor at all?
Southron Gaard, Lochac
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