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Date: Mon, 16 Aug 93 10:59 CDT
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Date: 16 Aug 1993 10:11:53 -0800
From: "Larry Lynch-Freshner" <Larry_Lynch-Freshner@taligent.com>
Subject: Must Chill?
Some personel opinions on chilling:
- You don’t need to boil mead. But if you do, you should chill.
- Chilling has NOTHING to do with oxidation (I keep seeing this…). In fact, before fermentation you want oxygen in the must. Chilling preventsbacteria from getting a head start on the yeast, as certain bacteria liketheir food warm.
- I think that an immersion chiller is probably better for mead, because:
- Counter-flow systems work better on kettles with a tap, which most mead
makers don’t have. (Ignore this if you do) Starting a siphon through a
chiller whould be very hard!
- An immersion chiller can be used in the fermenter.
- easyer to clean
End of Mead Lover’s Digest