hist-brewing: My first mead.

Sean Richens srichens at sprint.ca
Mon Nov 19 15:44:45 PST 2001

If you finished up with residual sweetness, you could use either potassium
sorbate or potassium metabisulphite (or both) to stabilize the mead more

There is always a bit of a concern that the little extra contact with air
during bottling could revive an apparently dormant yeast.  However, now that
it's in bottles, I suggest replacing the cork in one of them with a stopper
or screw cap so you can check on it from time to time.

----- Original Message -----
From: "Lauri Murakami" <lauri.murakami at worldnet.att.net>
To: <hist-brewing at pbm.com>
Sent: Monday, November 19, 2001 12:04 PM
Subject: hist-brewing: My first mead.

> Hello,
> I am new to mead brewing and have been lurking on the list for about a
> year now.  I have a couple questions if no one minds.  I have just
> bottled my first batch and want to make sure I did the right thing. I am
> including my recipe.
> On 11/9/00
> 17 lbs. Local buckwheat honey
> 3 t yeast nutrient
> 2 t acid blend
> 1/2 t tannin
> Jasmine tea
> St. Pats sweet mead yeast
> The fermentation started off with a bang and I racked a little over a
> month later.  It then slowed way down.  I racked once during the next
> year.  It took a year to clear.  I didn't take readings as this being my
> first try.  It wasn't an active batch, in fact I thought it would never
> clear and would have to dump it.  It is a beautiful clear gold and I
> decided to bottle it today.  Therein lies my question.  I noticed when I
> was bottling that bubbles were forming on the siphon tube.  There were
> bubbles in the bottles after corking also.  I tasted it (several times
> ;-)) and it is wonderful but I did not taste carbonation.  It is sweet
> with a pretty good kick.  I was sure it would have to age another year
> having read mead may take a year after bottling before it tastes good.
> My question is, did I bottle to soon and will my corks fly out?  I am
> hoping after all my patience I didn't ruin it.  Any help would be
> greatly appreciated.
> Sincerely,
> Lauri Murakami
> _______________________________________________
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> hist-brewing at www.pbm.com
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