Search results

On a after thought I always pasturize my mead recipes that I have back sweetened, as to stop any further fermentation without adding chemicals to my brews. Also it seems to round out flavors that you may feel are a bit too bright.

I know . It's just who ever signs on and sees this question, might be looking for a good answer. So time is in my opinion irrelevant, but thanks for the shout out! :)

If you can purchase a souis heater cirulator and put your bottles sealed in a large pan with water lvl covering your bottles content lvl. Also put 1 bottle opened with just water in it and use it to test fluid temperature in your brew bottles with a thermometer. Thus the bottle with water shows...