Hi everyone, I found this site this morning and have spent much of the workday reading posts and articles. I'm fairly certain I can start making a brew of my very own.
I had my first taste of mead on Saturday night, someone had brought some homebrew to a pagan convention I was attending and I, along with everyone else, fell in love with the bottles that were passed around.
The next morning I was chatting with the brewer and the topic of sulfates came up. He said he didn't use sulfates to preserve the mead, and instead used some kind of technique of rapidly stirring it with drill and some attachment to remove the oxygen from the mead. I didn't really catch the exact "how-to's" because I was more interested in finding a homebrew supply shop in my area.
Now that I have just about all the supplier information I can use, the topic of sulfate use has come up again. My girlfriend is allergic to sulfates (and thus is usually the DD during bar visits) and I want to make mead that she can enjoy when we finally have a finished batch, without getting sick. Any suggestions?
I had my first taste of mead on Saturday night, someone had brought some homebrew to a pagan convention I was attending and I, along with everyone else, fell in love with the bottles that were passed around.
The next morning I was chatting with the brewer and the topic of sulfates came up. He said he didn't use sulfates to preserve the mead, and instead used some kind of technique of rapidly stirring it with drill and some attachment to remove the oxygen from the mead. I didn't really catch the exact "how-to's" because I was more interested in finding a homebrew supply shop in my area.
Now that I have just about all the supplier information I can use, the topic of sulfate use has come up again. My girlfriend is allergic to sulfates (and thus is usually the DD during bar visits) and I want to make mead that she can enjoy when we finally have a finished batch, without getting sick. Any suggestions?
