hist-brewing: Wine yeasts in Mead

Timothy Green TimGreen at ix.netcom.com
Tue Aug 18 18:39:25 PDT 1998

"flocculation" is a term used for the tendency of a yeast to fall out of
solution and form a yeast cake in the bottom of the fermenter.

I also don't find a problem with long secondary/aging times with traditional
meads, and even with some melomels. One of  best meads was a Vanilla Mead
that sat in secondary for almost a year before I bottled it.

Tim Green

Mead is great...
Beer is good...
(But beer is much faster)

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

More information about the hist-brewing mailing list