hist-brewing: Buckwheat mead - fining

[PBLoomis at aol.com]

In a message dated 1/23/01 6:32:01 PM Central Standard Time, 
srichens at sprint.ca writes:

> I put the wax in
>  a tomato paste can and sat that in a pot of hot water.  Sealing wax doesn't
>  seem to be the thing to use, either, being too hard.  Does anyone know what
>  wax is traditional for sealing fortified wines?
>
    I'd use beeswax, which is more pliable than paraffin.
    Scotti

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