30 Oct
2002
30 Oct
'02
2:02 p.m.
Mead fermentation doesn't
adhere to
a mathematical equation. It is really quite different than brewing.
The second statement I can agree with. However, I would imagine if you
did a yeast cell count, knew the amino acid makeup of the must (that's
what you mead guys call it isn't it?) knew the original sugar content
(and the breakdown of the sugars), had precise temperature control, and
understood the EMP for the particular yeast you were using, it would
indeed be quite mathematical and repeatable. Actually quite easier than
brewing, in the respect that in brewing you add different malts,
different mash temperatures, etc.
Of course, that is not why we ferment anything--we enjoy the art side of
the science. But the science is still there, and follows very precise
rules.
David Berg
President, Minnesota Craft Brewer's Guild
Head Brewer, Water Tower Brewing Company
http://www.mncraftbrew.org
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