hist-brewing: Cloudy mead

-Tevildo. tevildo at hotmail.com
Sat Feb 5 10:34:23 PST 2000

I boil and skim the must, and continue to skim as the froth rises. Doing 
this, I have always had my mead clear by the secondary fermentation. Have 
you people been boiling your honey, or do you use it raw?            
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