[Sca-cooks] Killing the yeast in Mead before bottling
phlip at 99main.com
Sun Nov 25 17:50:40 PST 2007
On Nov 25, 2007 6:10 PM, Stefan li Rous <StefanliRous at austin.rr.com> wrote:
> The reasons to kill off the yeasts are to maintain a bubbly bottle
> without the concern that letting the fermentation continue will end
> up blowing up your bottle (which can be quite, ah, interesting
> especially if you have several pressurized bottles stored next to one
> another) or to keep a sweet mead which fermentation would turn into a
> drier mead.
There's a song I used to sing and play quite often:
Heat it up
Hit it hard
Repent as necessary.
It's the smith who makes the tools, not the tools which make the smith.
.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow
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