Psychonought
Member
Hey all,
I am brewing a 5-gallon batch of mead which I plan to separate into 1-gallon batches so I can play around with different mead types. One such type requires raisins to be added, heated, removed and juiced. I am hesitant to expose the mead for that long or heat it while it is in the middle of fermentation.
Any thoughts?
Namaste,
Brendan
I am brewing a 5-gallon batch of mead which I plan to separate into 1-gallon batches so I can play around with different mead types. One such type requires raisins to be added, heated, removed and juiced. I am hesitant to expose the mead for that long or heat it while it is in the middle of fermentation.
Any thoughts?
Namaste,
Brendan