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Articles How to stop the ferment of mead Should you make 1 gallon of mead or 5 gallons? Mead Making and Alcohol Content The Secret Art of Mead Making Revealed New: 5 Tips for the beginner mead maker It's all about the Honey - A dramatic look at how important honey is in mead making For Beginners: How to make your first and easy 1 gallon batch of Mead honey wine How to make a sparkling champagne style mead How much does it cost to make a batch of mead? I have the cost breakdown here How to make a batch of mead today! The fast, easy, and cheap way to your first batch of honey wine The difference is the honey! A stop motion animation showing two different honeys side by side and how the fermented brew looks Thinking about designing or buying your wine and mead bottle labels? Here is some information about labels and bottles that will help you The Magical Transformation of water into wine with pics How and why to use a hydrometer How to use a wine thief to test your wine or mead Dispelling the Myths about Mead Thoughts about Mead and Wine Making Important note about Sanitizing your Mead making and wine making equipment Learning the art of Patience when making wine or mead How do you know the ferment is working? Checking the PH of your Mead to insure good fermentation (video)
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How to Sweeten MeadBy sweeting I mean make it sweeter tasting and this is a fairly easy process if you like your mead to be a little sweeter than a normal batch. But there are some precautions you should take. First your mead should be at or near the end of it's life cycle. There should be little or no ferment going on. The the mead is at the point where it can be bottled. Now, if you were to add more honey or sugar and then bottle it you run the very real risk of the ferment starting up again vigorously. And because the mead is bottled up this means that an enormous amount of pressure would build up inside the bottles. The corks could blow right off the bottles or the bottles themselves could burst. Not a good situation! So we first need to insure the ferment is halted by adding two chemicals. You add Potassium sorbate and Potassium metabisulfite to the mead, stir it in then let it sit for two days. (Go by the manufacturers recommendation for how much and how long). Then you can be reasonably sure the ferment will not start up again. You then sweeten the mead by adding 1 cup of honey per five gallons of mead. So if you are making a 1 gallon batch add 1/5 th cup of honey. And now you can go ahead and bottle it! This is the book I have been using and it is pretty much the de-facto standard for meadmakers. If you want lots of information, recipes, history and lots of great stuff about mead and how to make it then this is the book you must have.
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