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Old 08-11-2009, 10:21 PM   #11
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Location: Los Angeles
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I've had excellent mead that was not racked until it was 1 year old.

talenos is offline
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Old 08-13-2009, 08:32 AM   #12
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Location: Hawaii
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If you look up at the stickies above there are descriptions of staggered nutrient additions. Pretty much it is adding nutrients and oxygen at staggered steps. I have used it on the last couple of meads I have made and it dramatically improved the primary fermentation, and from the samples I have tasted so far reduces a lot of the off flavors and conditions the mead much faster.
I'm a convert, who says old dogs can't learn new tricks.


In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Kauai_Kahuna is offline
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