Mead Lovers Digest #0040

Published in

· 8 months ago

 

Mead Lover's Digest #40                     Fri 20 November 1992 

 
        Forum for Discussion of Mead Brewing and Consuming 
               John Dilley, Digest Coordinator 

 
Contents: 
  re:Mead Lover's Digest #39 (November 19, 1992)  (R.) Cavasin" <cav@bnr.ca> 

 
Send articles for submission to the digest to mead-lovers@nsa.hp.com 
Send digest addition or removal requests to mead-lovers-request@nsa.hp.com 

---------------------------------------------------------------------- 

Date: Thu, 19 Nov 1992 13:12:00 +0000  
From: "Rick (R.) Cavasin" <cav@bnr.ca> 
Subject: re:Mead Lover's Digest #39 (November 19, 1992)  

 
A few comments about Julie Kangas's questions: 

re: headspaces 
Having too much headspace is not really an issue during primary 
fermentation since the yeast needs oxygen during the early 'respiration' 
phase of it's life cycle (indeed, if the must is not aerated or 
open to the outside atmosphere, fermentation is likely to proceed 
at a snail's pace).  Whatever oxygen is left in the headspace will be 
forced out by the CO2 evolved during active fermentation.  In short, 
go ahead and use the 5 gallon carboy for a one gallon primary 
fermentation (it's what I do).  I prefer glass to plastic since it 
is easier to be sure it's clean (no scratches to hide critters). 
Once active fermentation has begun, and there is alcohol present, 
introducing oxygen is a bad idea (it reacts with the alcohol). 
So when you rack from your primary to a secondary you have to be 
careful not to aerate the mead, and since your mead is no longer 
producing large amounts of CO2, you want to keep the headspace to 
a minimum.  When I do a 2 gallon batch, I do the primary ferment 
in a 5 gallon carboy and do the secondary in two gallon jugs. 

re: acid blend 
This is a matter of personal taste.  Some will argue that you NEED 
some tartness to balance the sweetness/alcohol, so that the mead will 
taste like a wine.  Others use none, and enjoy the unique 
flavour of the mead as is.  If you're adding fruit, you will get 
a certain amount of acid from them.  Yes, the acid will help prevent 
spoilage, but it isn't absolutely necessary. 

hope this helps, Rick C. 

 
------------------------------ 

 
End of Mead Lover's Digest 
************************