Mead Lover’s Digest #160 Sat 26 June 1993

Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator

Contents:

Wildflower Mead (Bob Mcdonald)
Clarifying honey (Devan DzM MacFarlane)

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Date: Fri, 25 Jun 1993 15:56:22 +22306512 (CDT)
From: remcdona@rs6000.cmp.ilstu.edu (Bob Mcdonald)
Subject: Wildflower Mead  

Rat asks if he should use sulfites to control fermentation in the bottle.
Aside from the already posted information regarding the alcohol level being
high enough to kill all remaining yeast cells, you could also use 200 – 400 ppm
of potasium sorbate at bottling time. This will pretty much insure that no
fermentation takes place in the bottle.

Bob

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Date: Fri, 25 Jun 93 16:52:47 PDT
From: zoetrope@netcom.com (Devan DzM MacFarlane)
Subject: Clarifying honey 

I’ve recently purchased 24 pounds of honey to produce a five gallon batch
of mead. The problem is that the honey is crystallized (not badly, but enough
that there is a grainy texture to the honey). Is there a way to clarify
the honey, or is it not a problem for me to use this honey as is?

Any advice is appreciated.

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DzM | Did you keep a watch for the dead man’s wind
1455 Bellomy St, #B | Did you see the woman with the comb in her hand
Santa Clara, CA 95050 | Wailing away on the wall on the strand

| As you danced to the Turkish song of the damned

zoetrope@netcom.com — The Pogues, Turkish Song of the Damned

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End of Mead Lover’s Digest

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