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Mead Making

I just started a batch of mead using one of Jack Keller's recipes. As the recipe (Vanilla Mead) did not specify any type of Sulfite I checked the rest of Jack's recipes and noticed that none of them specified any sulfite.

My question is should I use sulfite during fermentation? And, should I use sulfite during ageing and bottling?

I suspect that, as Jack did not specify sulfite in the mead recipe it is not necessary but what makes mead different from other wines made from fruit? Is it something in the honey?

Reply to
Egis/CORE
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Some people boil the honey-water mixture, some pasteurize, some sulphite, and others rely only on cleanliness and a vigorous starter. You may want to post in rec.crafts.meadmaking to hear more about these different approaches.

I'd say that if you're not boiling or pasteurizing, then it's not a bad idea to sulphite the must, and I would definitely sulphite during ageing and bottling.

Erroll

Reply to
Erroll Ozgencil

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