Mead Lover's Digest #71 Mon 18 January 1993
Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator
Date: Sun, 17 Jan 93 14:09:41 MST
From: Keith Schwols <email@example.com>
Subject: Sweet Meads
I want to make my next mead a sweet mead and was wondering how to do this.
What does everyone use for a stabilizer? Which yeast strain is the least
attenuative? Thanks in advance.
– — Pub (pub): a meeting place where people attempt to achieve
advanced states of mental incompetence by the repeated comsumption of
fermented vegatable drinks.
End of Mead Lover's Digest