Mead Lover's Digest #0323 Mon 4 July 1994


Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Coordinator



sulfite mechanism? ("Daniel F McConnell")
water treatment? (Dick Dunn)


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Subject: sulfite mechanism?
From: "Daniel F McConnell" <>
Date: 1 Jul 1994 15:44:48 -0400

Subject:  sulfite mechanism?


>The sherry character is indicative of a high acetaldehyde content.
>acetaldehyde is the metabolic precursor to ethanol. High acetaldehyde is
>sometimes associated with yeast strain, however, if you added sulfites to the
>must, this is the cause.

Please explain. Are you implying that sulfites blocK the NADH2 reduction
of acetaldehyde to ethanol? NADH2 is certainly formed in glycolysis, waiting
to be used once anaerobic conditions are present. My understanding is that in
the anaerobic state NADH2 can not be oxidized via the cytochrome system
and thus becomes available to reduce the acetaldehyde to ethanol.

What is the mechanism of action of sulfite?

Take it easy on me, I'm simply curious.

Dan (who probably should have done the library thing pre-post) McC

Subject: water treatment?
From: (Dick Dunn)
Date: 4 Jul 94 00:06:01 MDT (Mon)

Anyone have words of wisdom on water treatment for mead? There are various
common admonitions for brewing–i.e., that you want water with certain
amounts of certain minerals for brewing certain styles of beer. I'm not
aware of any comparable info for mead, and I can't see how much of what
applies to beer is of any use to us. There isn't much we can borrow from
winemaking either, since winemakers don't have to add water.

I'm particularly curious about any connection between mineral content and
how long it takes for mead to clear. But I don't know of *any* sources on
this. (I know…that means it's time to experiment…but such experiments
take a long time.)

Dick Dunn -or- raven!rcd Boulder, Colorado USA

…Simpler is better.


End of Mead Lover's Digest #323