hist-brewing: Cloudy mead

[Gregory Rehm]

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.

Greg
----- 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.



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