Daniel W. Butler-Ehle
dwbutler at mtu.edu
Thu Jul 23 19:10:23 PDT 1998
On Thu, 23 Jul 1998, Henry James Jones wrote:
> I was wondering is there another way to separate the mead
> form the must after the first fermentation besides siphoning.
"Must" is wine before it becomes wine. The yeast sediment is
typically called "yeast sediment". (In brewing, it is sometimes
>In the Brew
> Hut on-line catalog I saw a five gallon plastic bucket with a spout on the
> side an inch or two from the bottom. I think the catalog description said
> it was for bottling but I'm not sure. Could this bucket be used instead of
> a five or six gallon carboy.
One doesn't gererally use a bottling bucket for fermentation.
But you could. But only as a primary fermenter (or, in the case
of a one-week ale, a single-stage fermenter). Sometime before the
end of two weeks, it has stopped producing CO2 fast enough to
prevent the wine/beer/mead from oxidizing. (Also, plastics are
also slightly oxygen-permeable; not a concern over the short
term, but becomes a problem if it's in the plastic for an
Use it as a primary fermenter. You'll probably end up transferring
a lot more sediment to the secondary than you would if you had
used a racking cane and down-flow thimble, but that shouldn't
be a concern--it won't be enough to cause autolysis problems.
> I am a little nervous about the siphoning
> part of brewing. I read you should not use your mouth because
> the bacteria from your mouth can infect the batch.
I read that all the computers are gonna crash in the year 2000
and we'll be without electricity for at least ten terror-filled
minutes. C'mon, ya can't believe every myth you read.
I've never encountered any beer or wine that had a problem that
could be directly attributed to mouth siphoning.
Evenso, I've never used the technique myself. I always fill my
siphon hose with tap water to get the siphon started. Another
method is to start the siphon using a 3" section of hose as a
> Later that same day I
> read it's okay to use your mouth. I also read that when you are adding
> honey to the water make sure the heat is not on the honey could
> fall to the bottom of the pot and burn. But one recipe said make sure the
> water has come to a rolling boil before you add the honey. If anyone on
> the list can shed some light on these issues I would appreciate it.
For every rule you hear about brewing and vinting, there is
someone who makes award-winning beverages doing the exact
opposite. You worry too much. Just get into the kitchen
and do it.
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