Month: januar 2014

Good reading on stabilization and back-sweetening

1. januar 2014
Ingen kommentarer

I have done a bit of reading about stabilization and back sweetening and here is a little summary of the best texts I have found. Again most articles are from US so everything is in gallons and fractions of tee spoons (when will they ever realize the benefits of the metric system… :o) ) 1) E. C. KrausOn this page there is a link to articles about wine making. Here you can find plenty of good reading, but scrolling down the page you get to “How to stop a fermentation” (see HERE). But the article does not say anything about how much metabisulfite and sorbate to use. 2) Monkey Boy MeadThis […]

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Recipe 2: Sack mead (continued 4) – Still bubbling…

1. januar 2014
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The day after I did the stabilization and added metabisulfite and sorbate the mead is still fermenting. The extra honey was just too delicious for the yeast cells :o) So fortunately we have a quite mild winter so far, so I put the fermenter outside on the balcony. Cooling the fermenter to below 5C should do the trick I guessed. The thermometer says about 3C when measuring the the temperature of the wall Today the mead has been outside for 2 days AND IT IS STILL BUBBLING. How is that possible???????

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Recipe 2: Sack mead (continued 3) – Stabilization

1. januar 2014
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So it was time to do something with my Sack mead. It has just been taking care of itself for the past month doing a little bubbling during the day but nothing much. My other meads have stopped entirely any fermenting activity, so I will try to stop this one too. When I opened the fermenter the smell is very pleasant. The taste is still quite acidic and it was still possible to taste some sweetness. The density was measured to 1.010 which was great – right on the initial target. But as put in an earlier post, I should probably go for a bit heavier mead, i.e. a target […]

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