tranceamerica
Well-Known Member
I'm making a 6 gallon batch of traditional mead. A portion of this batch will be put up for a charity auction to benefit a local non profit. I'd like to make it as "professional" as I can, which for me means putting it in nice bottles, doing a nice label, and having it look nice in the bottle.
this means it shouldn't have a bunch of yeast at the bottom.
I was planning on letting it do it's full ferment, then doing a secondary and even terciary racking, in order to let the most yeast fall out.
Is there anything else I can do? I'm mostly a beer maker, not a wine maker, and don't know what wine makers do to get the yeast out.
edit: I use irish moss with my mead, so when the fermentation stops, the yeast drops and it's clear, but more yeast drops out still in the bottle. I'm thinking that I'll get most of the yeast with the secondary / terciary fermentations. Probably it'll be fine.
this means it shouldn't have a bunch of yeast at the bottom.
I was planning on letting it do it's full ferment, then doing a secondary and even terciary racking, in order to let the most yeast fall out.
Is there anything else I can do? I'm mostly a beer maker, not a wine maker, and don't know what wine makers do to get the yeast out.
edit: I use irish moss with my mead, so when the fermentation stops, the yeast drops and it's clear, but more yeast drops out still in the bottle. I'm thinking that I'll get most of the yeast with the secondary / terciary fermentations. Probably it'll be fine.