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General Category => Other Fermentables => Topic started by: DW on November 07, 2017, 06:06:24 PM

Title: mead sanitation
Post by: DW on November 07, 2017, 06:06:24 PM
I'm new to mead. Can I rely on sulfites to prevent contamination of the mead? It seem that there are so many steps where I'm inocullating the must with germs: adding the nutrients/yeast energizer, adding the honey with no heat method, adding other things like fruit/spices,etc.  I have basically just sulfited at 1/4 tsp per 5 gallons and hoped for the best. My one and only mead seemed to turn out alright (cyser). 
--Do you folks sanitize your nutrients?
--Do you use the 1/4tsp campden tablets/5gallons?
Title: Re: mead sanitation
Post by: dmtaylor on November 08, 2017, 12:21:08 AM
No nutrients, no Campden.  I do heat pasteurize though.   :o
Title: Re: mead sanitation
Post by: pete b on November 08, 2017, 01:09:15 AM
We have made hundreds of batches of mead with no sulfites. The antibacterial nature of honey along with the higher gravity and the pH take care of it all. Water is heated to 120-130 F to dissolve honey easily.