hist-brewing: odd mead

[Chad McGarrah]

One of the best meads I have ever had was a sparkling orange-blossom mead...
so unless you want a still mead....

let it age and see what happens......
I have had strong meads mellow ... and meads with strange tastes early turn
out quite good....

set some bottles aside to age and test one about every 6 months

as far as sediment.... rack and bottle again...
(purists please don't cringe)
(I have had some success using coffee filters...)

Cormac

-----Original Message-----
From: Mario Garcia <batty1of3 at yahoo.com>
To: hist-brewing at pbm.com <hist-brewing at pbm.com>
Date: Tuesday, August 22, 2000 10:27 AM
Subject: hist-brewing: odd mead


>Me and my friends made a batch of mead and we ended up
>with a rather strong mead however it is lightly
>sparkling and we ended up with soo much sediment in
>the bottles it's almost undrinkable is ther anything
>that we can do to fix it or is the batch a loss ?? we
>think it was the champange yeast that made it sparking
>and have the bitter kick to it.  Any suggestions would
>be great thanks
>
>Mario
>
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