File Size: 1406 KB
Print Length: 216 pages
Publisher: Brewers Publications (June 9, 2003)
Publication Date: June 9, 2003
The information about the production of mead provided may easily be used to synthesize your own genuine processes for making different types of mead. Typically the author rightly encourages you to experiment and maintain detailed notes so you know very well what worked and what performed not.
Even after making many, many batches of mead, I find myself mentioning back to this book over and over. It is a great resource!, I picked up this publication with the concept I would get a couple base recipes and maybe a much better notion of what it takes to make a good mead. This book offers so much more! Historical past, mead styles, and more! Enjoy it and will be poring over this book many times more over the years. A " must" have for everyone enthusiastic about making mead or wine/beer brewers wanting to make something scrumptious and different!, When i agree with some of the points raised by the 3-star reviewers, I think the section on "Yeast and Fermentation" enhances this title to 5-star status because the advice offered can shave months off a fermentation schedule.
Mead has a reputation for sometimes slow, months-long or even stuck agitation phases. Don't get smothered by the biochem lingo in this chapter: you can skim past the ADP-> ATP, NADP and permease discussion to find the recommended process for adding nutrients, aeration, and pH control. The author cites research indicating the proper addition of yeast nutrients (now commercially available) are essential together with aeration and pH buffering in the number of ~3. 8 using CaCO3 to ensure a strong growth phase followed by speedy fermentation. There are a lot of opinions in connection with correct numbers here, but I prefer to place my trust in people who can cite peer evaluated research., Helpful, but I wanted basic, beginner, here is how you do it at home, kinda instructions. This gets a little too involved for me.
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