On Jan 10, 12:07*pm, wrote:
> What have you learned in your wine/mead making? Here are a few things
> I've learned so far.
>
> - Don't let the must set on the gross lees too long. H2S will result,
> which is a devil to deal with. Fine lees aren't much of a problem.
> - If you're aiming for a sweet wine or mead without the need to
> backsweeten, make sure to chose a yeast with a low alcohol tolerance.
> - Some yeasts are prone to H2S production, especially so if they are
> unhappy. Montrachet is one example. I avoid these yeasts AND make sure
> to add nutrients in any case.
>
> What are your "lessons learned"?
>
> Greg

Again, all of that... In the other post I told you about the
experiment with hot bottling, that should be interesting. If I can do
this with cheap surgical tubing what a great alternative it would be
to using sorbates.

My meads always need fining, usually 2 to 3 times the amount of
bentonite as a typical white.

Sorbate is evil. It never seems to work out well for me. I don't
want to back sweeten because I don't make the sweets for myself,
others like them. I will come up with an alternative on way or
another that I can afford, I don't want to build a sterile filter for
10 gallons a year.


Joe