thargrav
Well-Known Member
How well it worked with the mead. Pretty interesting concept, accelerated mead fermenting, still age just as long?
The 3 months is not for aging, it's to lets the yeast completely settle out for a crystal clear mead. During the settling process I transfer the mead off the trube at least 3 times.
Mead making is more of a extreme hoppy for me. I will make a barch of beer at least once a month but I make one batch if mead a year just for the challenge.
But I guess I gat a little anal about lagers too, making sure they ferment & lager at just the right temperatures and not botting a lager until I fee that its ready.