Lewis Stead

The Ravenbook

can do other than

make dressing.

Once corked, set aside to age until the mead clears. Its best to age

it from four to six months, but at least give it time to clear. During

this time you can get occasional problems. Primarily, if fermentation

hasnt entirely stopped, it will continue in the bottle. This is how

you get the pressure in champagne and sparkling wines and it can make

a wonderful sparkling mead The problem is that champagne bottles are

designed to hold high pressure, and the cork is a special type

locked on with a metal cage. If you get too much pressure, the

corks will pop out of the bottles usually spraying mead all over the

place (this happened to us when a heat wave started the fermentation

again and increased the pressure). Theres no real remedy for this,

its part of the fun and actually quite rare. If the bottles you open

seem to be sparkling, then beware of this and store your mead

someplace cool and uncarpeted. If they arent sparkling I wouldnt

worry about it. Look on the bright side, the crown caps on beer

bottles dont pop off, so when the pressure gets too high, the bottle

explodes.

Drink and enjoy.

Basic mead recipe:

12 pounds of honey

10 t acid mixture

5 t yeast energizer

1 package champagne yeast

Dissolve honey in water. Bring to a boil. Add acid mix and yeast

energizer. Pour into fermenter. Allow to cool. Pitch and add yeast.

SOURCES AND RESOURCES FOR ASATRU

Copyright )1994 by , permission granted for free

distribution. Please send additions and corrections to ;

11160 Veirs Mill Rd L15-175; Wheaton MD 20902 or through e-mail to

lstead@access.digex.net.

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