hist-brewing: mead

[Eylat Poliner]

let the mead sit until it clears itself.  one day it's cloudy, the next it's
crystal clear.
to tell if the mead has stopped fermenting, take a specific gravity reading over
a 1 week period.  if it has not dropped any, it has stopped fermenting.  i
usually wait 6 months before attempting bottling.
this reading needs a very accurate hydrometer.  look for a wine finishing
hydrometer (much more expensive, but it only reads from 0.995 to 1.020.

Scott Sutherland wrote:

> I am new to this list and to mead making.  At the moment I'm not
> attempting to create an historically accurate beverage, simply one that
> tastes good.  I'm just finishing up my very first batch and so far it's
> slightly cloudy (which I don't mind too much) and tastes pretty good.  I
> do have a question, though.  How exactly does one know when fermentation
> has stopped?  I had thought it was done before but then the air-lock
> began bubbling again for a couple days then stopped again.
>
> Also, is there a FAQ for this list?
>
> - Scott
>
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