Mead Lover's Digest #71 Mon 18 January 1993

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


Sweet Meads (Keith Schwols)

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Date: Sun, 17 Jan 93 14:09:41 MST 
From: Keith Schwols <>
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