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Mead Lovers Digest #1582
Subject: Mead Lover's Digest #1582, 23 April 2012
From: mead-request@talisman.com
Mead Lover's Digest #1582 23 April 2012
Mead Discussion Forum
Contents:
RE: Mead Lover's Digest #1581, 17 April 2012 ("Wout Klingens")
Re: Mead Lover's Digest #1581, 17 April 2012 ("M. Graham Clark")
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Subject: RE: Mead Lover's Digest #1581, 17 April 2012
From: "Wout Klingens" <wout@nivo-media.nl>
Date: Tue, 17 Apr 2012 19:58:12 +0200
Chris asks:
I made a low alcohol tupelo mead but it has finished quite tart like it was
squeezed from a citrus fruit. I did not add any fruit. Is there any way to
reduce the tartness?
Yes. Blend with a less tart mead.
Regards,
Wout.
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Subject: Re: Mead Lover's Digest #1581, 17 April 2012
From: "M. Graham Clark" <mclark04@gmail.com>
Date: Tue, 17 Apr 2012 15:07:00 -0300
> I made a low alcohol tupelo mead but it has finished quite tart like it
> was squeezed from a citrus fruit. I did not add any fruit. Is there any
> way to reduce the tartness?
Without knowing more, that sounds like a lactobacillus infection. A form a
yeast that produces lactic acid, good in sour beers, sour dough's, yogurt,
and the like but not mead. It could be a problem with the way
you sanitized or just a 1 in a 1000 random chance. Are you careful to
fully sanitize your equipment?
Cheers,
Graham
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End of Mead Lover's Digest #1582
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