hist-brewing: mead clarity

Anthony Gooch asmgooch at stratos.net
Mon Feb 7 10:32:58 PST 2000

TeviIdo wrote:
 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?

I have always boiled my honey and have had only one problem with clarity and
that was due to what I used in the flavoring . I have found it best to boil
and while it sits to cool I put my flavors in so as to help kill the
bacteria.( at least that is my way of thinking )

I'd rather have a bottle in front of me, than a frontal lobotomy. - Tom

24 hours in a day, 24 beers in a case. Coincidence? - Stephen Wright

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