hist-brewing: Cloudy mead

Gregory Rehm greg at turnpoint.net
Sun Feb 6 11:50:00 PST 2000

I sometimes boil, but more often just bring the must up to 160-170 for a
time.  I, however, don't always want a clear mead.  When serving uninitiated
friends, I usually give them a clear mead first (also sparkling), since
they're thinking with wine mind.  Once I get them broken in, I can lay the
stuff with character on them.

----- Original Message -----
From: -Tevildo. <tevildo at hotmail.com>
Subject: hist-brewing: Cloudy mead

> 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?
> -Tevildo.

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