hist-brewing: things in mead

[PBLoomis at aol.com]

In a message dated 02/09/2000 4:43:41 PM EST, mastergoodwine at alltel.net 
writes:

> My guess is that chemical reactions occur over time causing chains
> of molecules to link up into something that can settle out.  Tannin may help
> these reactions along but again there is the flavor profile problem.  If you
> find the answer to this one I myself would like to know.  It is one of the
> biggest "presentation" problems I anticipate when I am able to go commercial
>
    That of course is why champagne bottles and good wine bottles have those 
deep dimples in the bottom, to provide a groove around the dimple to collect 
and semi-sequester the lees.  And then we store the wine on its side, 
obviating the effect we were trying to achieve!!
    Scotti


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