BillyGHusk

Recipes 

Just something that I have noticed in reading over some of the threads here in the mead section.

It seems that there is much more adding stuff during the brewing/aging process.

Such as racking onto honey, string/agitation after fermentation has started, topping off with some water, racking onto raisins(or other fruit), or adding herbs/spices later in the process.

Why are these processes more acceptable in the various forms of Mead making than they are in beer making.

Thanks,

Tim

malkore

Recipes 

Not everyone racks on to more honey.
Not everyone stirs after fermentation starts.
Not everyone tops off, racks on to raises or other fruit, or adds herbs and spices.

You're making a few too many generalizations.

There are many styles of beer (stout, pale ale, witbier, etc) and there are many styles of mead (metheglin, melomel, pyment, etc).

Spend more time reading and you'll see there's as much variation in beer making as mead making as wine making.

Ask a dozen brewers how do to a process and you'll get 15 answers, and they'll probably all work fine.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

AZ_IPA

Recipes 

malkore makes good points.

In its simplest, mead is as simple as Mr. Beer.

honey + water + yeast.

That's the nice part about mead - you can make it as simple or complex (or both!) as you want.