Mead Lovers Digest #1561

eZine lover (@eZine)

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Mead Lovers Digest

 · 7 months ago

Subject: Mead Lover's Digest #1561, 26 December 2011 
From: mead-request@talisman.com 

 
Mead Lover's Digest #1561                                  26 December 2011 

                      Mead Discussion Forum 

Contents: 
  Attenuation in mead ("Spencer W. Thomas") 

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Subject: Attenuation in mead 
From: "Spencer W. Thomas" <hbd@spencerwthomas.com> 
Date: Mon, 19 Dec 2011 10:46:56 -0500 

[I'm sure this will be one of many responses.] 

Basically, "attenuation" is relevant only to beer fermentation, as it is 
a function of how well the yeast will ferment non-simple sugars (i.e., 
not glucose, fructose, maltose or sucrose). It's just not an issue with 
mead, because "all" the sugars in honey are simple, and so the 
theoretical attenuation is 100%. Mead fermentation will stop because of 
other limits, such as alcohol tolerance, pH dropping too low, and low 
nutrient levels. 

So don't worry about the "attenuation" figures specified for yeast. 

=Spencer in Ann Arbor 

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End of Mead Lover's Digest #1561 
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