FW: hist-brewing: stabilizing mead

[John Purdy]

Oh yeah, another simple method is to add enough alcohol (hope you like
strong drink) to guarantee  the content is beyond the yeasts tolerance.
I collected a few dozen recipes lately and that method came up in a
couple. If I recall rightly they were two-gallon recipes and, after the
secondary, they put in "1 small bottle (or 2 cups) 40% vodka." I can
find it again if you are interested, but it's not something I would
consider. Unless, of course, I placed an herbal additive in the vodka
and left it in a clear bottle, oh, in the drain/gutter over my front
door or, say, the dashboard of my car (In Florida, this one works
great!) for a few weeks first. Then when added to the mead I would have
a very strong mead with more than one intoxicating effect. :-)

Mongo

-----Original Message-----
From:	allotta [SMTP:allotta at earthlink.net]
<mailto:[SMTP:allotta at earthlink.net]> 
Sent:	Wednesday, August 19, 1998 7:07 PM
To:	Daryl Olson
Cc:	hist-brewing at pbm.com <mailto:hist-brewing at pbm.com> 
Subject:	Re: hist-brewing: stabilizing mead


Daryl Olson wrote:
	>
	> Also, anybody have any other advice for making sure my mead
doesn't
	> open
	> itself before I'm ready to?
	>
	> Dar
	>

-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com