31 Oct
2002
31 Oct
'02
2:56 p.m.
Sanitation is extremely important before starting to make beers, wines or
meads. Why chance bugs that can cause off flavors to the product before the
fermentation is started or completed.When wine & mead are fermented they
will have such high alcohol, that not too much can live in that environment.
I would not add the fruits until after the fermentation is completed. I
would add the fruit and wait until I had extracted the flavor I wanted, then
rack off. This way, there is little worry about contamination from any
source. Oxidation, then becomes your biggest enemy.
That's my two cents.
Hawkeye
----- Original Message -----
From: "Will Holway" <brew987(a)yahoo.com>
To: <mark(a)glewwe-castle.com>; <lvitt4(a)yahoo.com>; <mba(a)thebarn.com>
Sent: Thursday, October 31, 2002 1:56 PM
Subject: Re: When to add honey to mead
So would this come from problems with the fruit? It
seems odd that the fermentation wouldn't take care of
this, but I'm no bacteriologist ...
Would suliftes take care of this?
--- mark(a)glewwe-castle.com wrote:
Sanitation in wines is still critical. There are
many cases of serious Salmonella in homemade wine.
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Sanitation issues don't seem to be as critical
with meads (and wines)
as they are for beers. The alcohol level is part
of that.
=====
Leo Vitt
Rochester MN