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

[Saint Phlip]

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:

http://holysmoke.org/cos/docs/hirum-beer.txt

-- 
Saint Phlip

Heat it up
Hit it hard
Repent as necessary.

Priorities:

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