13 Jan
2003
13 Jan
'03
12:41 p.m.
I bet I know someone who is willing to find out? Wouldn't the mead
become puckeringly dry?
Rick
>> Michael Valentiner <mpv(a)yuck.net>
01/13/03 12:27PM >>>
The BJCP style guidelines indicate the starting gravity for mead to be
in the range 1.070-1.120+. Is there any reason the gravity has to be so
high? What would be the downside to a 1.050-1.060 SG?
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Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net
13 Jan
13 Jan
1:08 p.m.
New subject: Mead gravity question
Hmmm, that leads right in to the other question I was pondering: how do you keep a sweet
mead from becoming a dry mead? Is it simply the lack of ability of some yeasts to
tolerate higher percentage alcohol? Or does the one need to add something (e.g.,
sulfates) to knock the yeast down?
At 12:41 PM -0600 1/13/03, Rick Oftel wrote:
I bet I know someone who is willing to find out?
Wouldn't the mead
become puckeringly dry?
Rick
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Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net
>> Michael Valentiner <mpv(a)yuck.net>
01/13/03 12:27PM >>>
The BJCP style guidelines indicate the starting gravity for mead to be
in the range 1.070-1.120+. Is there any reason the gravity has to be so
high? What would be the downside to a 1.050-1.060 SG?
--
--
Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net
8363
days inactive
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Michael Valentiner -
Rick Oftel