[Sca-cooks] Killing the yeast in Mead before bottling

Audrey Bergeron-Morin audreybmorin at gmail.com
Mon Nov 26 19:48:39 PST 2007

You already got very detailed answers to your question. Just keep in mind 
that many people are allergic to the sterelizers used in acohol making 
(especially wine), or rather, they react adversely to the byproducts of the 
degradation of the poison used to kill off the yeast and nasties present in 
the must. IMO it's a good idea to keep them out of your homemade stuff... we 
don't need any more chemicals in our food...

----- Original Message ----- 
From: "Sam W" <wootduosmaster at gmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Sunday, November 25, 2007 4:09 PM
Subject: [Sca-cooks] Killing the yeast in Mead before bottling

> Greetings all,
> 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?
> ~Kotek
> Southron Gaard, Lochac
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