Issue link: http://winesandvines.uberflip.com/i/107279
WineEast Fermentations should be carried out within the preferred temperature range of your chosen yeast. John Earle, proprietor of Earle Estate Meadery in Penn Yan, N.Y., says he prefers Epernay II or EC1118 with fermentation temperatures ranging in the low 60°s F. I generally prefer a little closer to 70°, but it's hard to argue with Earle's results. His meads are some of the best I've ever tasted. Over the years I've tried a wide variety of yeast with good results. The only caveat I have to offer here is it's probably better to stay away from the real nitrogen hogs like BM45. My go-to yeast for mead is D47. Earle also noted that for fruit meads he prefers to make the wines separately and blend them after fermentation, giving him greater control over the final product. Author Chris Stamp checks on the progress of a tank of mead at his Lakewood Vineyards in the Finger Lakes region of New York state. Post fermentation Clarification: Depending on your production methodology and the characteristics of your mead, getting the yeast to settle out in a timely manner can be a problem. I have had great success with silica gel followed by gelatin. It is so effective that I can fine a very cloudy 2,000-gallon tank of mead and rack brilliantly clear mead the next day. A simple bench trial to determine the most effective fining rates should be performed. Balancing: Honey lacks the phenolic structure that fruits like grapes provide. Consequently, even aromatic, flavorful meads can be quite thin on the palate. Sometimes a small tannin addition can help fill out the mouth feel—but be very careful, as it is easily overdone. Additions of fruit wines or juices help the body but direct As good As it gets. Natural Corks Champagne Corks Twinline Corks Bartops VISION® Wine Stopper G-Cap® Screw Cap Sales Representatives Chris & Liz Stamp info@lakewoodcork.com Lakewood Cork 4024 State Route 14 Watkins Glen, NY 14891 lakewoodcork.com 607-535-9252 607-535-6656 Fax Win es & Vin es F EB RUA RY 20 13 77