Good Meaders all,

Greetings and Merry Respiration to you.  I have had a couple of
batches go off when warmed (blueberry stains, by the way).  Sulfites
reduce the numbers of people who can enjoy my wines, sorbates are
dicey sometimes.

HEAT is your best friend of reliability.  The most consistant results
I have gotten for stopping fermentation absolutely comes from
reheating the mead after fermentation.  I know if sounds looney, but
if you siphon quietly, and heat QUICKLY, you don't damage the wine.
You only heat to the point where vapor just begins to rise off the
fluid ( about 145F or so) and then cool quickly.  You have more
chances for oxidation and infection, but careful transfer and
sanitation make it a safe practice.  Kills the yeast, and don't lose
character of honey.


Nick Sasso
Proud supporter of Lalvin K1V-1116.

                                                                               

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