The primary virtue of the meadmaker is patience


I have a batch of chocolate mead that’s been brewing since 2007. Mead bulk ages well, but this is a new personal record. Today, I started siphoning it into the bottling bucket when I noticed that it wasn’t completely clear. I use a mineral called sparkalloid which causes any haze/protein/particulate to settle to the bottom, and there it was–a boundary layer between clear and sparkling.

So back into the carboy it goes, with a fresh dose of fining agents. What’s a few more months at this point? -m

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