Re: In regards to making mead
Posted: Mon Dec 22, 2008 6:56 amI'll quote from "An Essay on Brewing..." by John F. Adams, whose
guidelines I use for making mead:
Mead ferments rather slowly. By its very nature, honey is antiseptic,
which means to the brewer that it tends to kill the yeast which are
feeding on it.... In a mild, consistent temperature, it will take two
months at least and probably longer...if you have used four pounds of
honey per gallon.
*****
Most of my mead batches are jugged for two to four months, then
bottled just before the fermentation has worked out, giving a mild
sparkle.
Enjoy.
--- "Ronan Mc Nulty" wrote:
>
> 6 months?!
>
> Does anyone actually have an exact measurement / time method for making
> mead?
>
<=====================>
ORGINAL POSTER: gene
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guidelines I use for making mead:
Mead ferments rather slowly. By its very nature, honey is antiseptic,
which means to the brewer that it tends to kill the yeast which are
feeding on it.... In a mild, consistent temperature, it will take two
months at least and probably longer...if you have used four pounds of
honey per gallon.
*****
Most of my mead batches are jugged for two to four months, then
bottled just before the fermentation has worked out, giving a mild
sparkle.
Enjoy.
--- "Ronan Mc Nulty"
>
> 6 months?!
>
> Does anyone actually have an exact measurement / time method for making
> mead?
>
<=====================>
ORGINAL POSTER: gene
<=====================>