Author Topic: mead sanitation  (Read 762 times)

Offline DW

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mead sanitation
« 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?

Offline dmtaylor

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Re: mead sanitation
« Reply #1 on: November 08, 2017, 12:21:08 AM »
No nutrients, no Campden.  I do heat pasteurize though.   :o
Dave

The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.

Offline pete b

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Re: mead sanitation
« Reply #2 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.
Don't let the bastards cheer you up.