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 ________________________________________________________________ Sign Up for Juno Platinum Internet Access Today Only $9.95 per month! Visit www.juno.com