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I think this is also worth a read: http://www.homebrewtalk.com/current-mead-making-techniques.html
Mead made with certain types of beer yeast (e.g., Duvel strain) works well.
Thank you all for your input. I was hoping to avoid tying up my fermentation chamber. But if I time it right that would not be an issue. So most use commercial spring water or whatever water doesn't have chlorine in it?I use my well water which goes through a water softener which tests fairly neutral with not too much sodium compared to some softened water.
I may have to buy a book on Mead basics. Any recommendations?
ken Shramm's Compleat Meadmaker is well regarded and actually a pretty good read.
My point about temp is that a warmer fermentation is ok if you age it some.
No I do not remove it. Just couple it on and turn the pump on.
You could also put a quick disconnect on the gas side and run some tubing into a small bucket of sanitizer.
With a closed off keg, how do you guys know when it's full? I've done only one push with CO2 to a keg, but I ended up taking the lid off so I could see when it was just above the 5 gallon line.
I am still using home rigged keg washer. It is using a pump to circulate cleaner and sanitizer.