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WineEast Winemaking entertaining the notion of commercial mead production would be wise to give it due consideration. Regardless of the processing method you choose, the honey must be thoroughly mixed with water. We use an open-top milk tank with a mixer and fill it to a given level with water, then add the honey. Even with the mixer going, the honey is so dense that it tends to settle to the bottom. We use wooden paddles to coax it into solution. Using warm water helps. If this operation takes place during warmer weather when honeybees are foraging, don't be surprised if you attract a large number of uninvited guests. Be kind to them. Remember, we stole the honey from them in the first place. If you're squeamish about bees or are allergic, you should probably work inside with all doors and windows closed. EasternWineLab_Mar09.qxp 1/22/09 9:47 AM Page 1 EASTERN WINE LABS Serving the Analytical needs of East Coast Wineries WWW.EASTERNWINELABS.COM Ph 609-859-4302 Cell 609-668-2854 A certain degree of residual sugar—whether added or resulting from an arrested fermentation—has a very positive impact on perceived body and is therefore a very important component. chemist@easternwinelabs.com AOAC Member 76 W in e s & V i ne s F E B R UARY 20 13 Fermentation Yeast health is paramount to a successful fermentation, especially when dealing with mead. Low nutrient levels and little buffering capacity in the honey-water mixture make for a challenging environment. A full complement (highest allowable levels) of yeast nutrient (like Fermaid) and diammonium phosphate should be used. Also, rehydration nutrients such as Scott Go-Ferm may help better prepare yeast for its difficult task. For reasons not fully understood, ultrafiltered meads tend to have faster, more dependable fermentations. I have used an ultrafilter to make mead for nearly 20 years and have yet to have a stuck fermentation (knock on wood). Another factor possibly contributing to poor yeast performance results from the poor buffering capacity of the honey. Because of this, pH drops precipitously in the early stages of fermentation. This drop is due primarily to the production of CO2 and, subsequently, carbonic acid as well as the production of organic acids. The rapid drop in pH from usually above 4.0 to below 2.9 in the early stages of fermentation can cause a great deal of stress on the yeast and can severely hinder its performance. For this reason, any acid additions used to balance the mead should take place after fermentation is complete to avoid adding to the problem. Some mead makers temper this drop in pH to no lower than 3.5 by additions of CaCO3, KHCO3, K2CO3 or some other base. Be careful, as excessive additions of potassium salts can cause bitterness.