I've read, to remove the sediment from sparkling wine, mead, cider etc. you chill the bottles (cap down) in rock salt and ice until the sediment is frozen. I've seen chilling the mead seems to help settle the sediment.
It seem's logical that chilling a carboy before racking would, help settle more of the sediment out of the mead and freeze it in the bottom of the carboy reducing the amount that can be siphoned out.
Has anyone tried this?
Anthony
It seem's logical that chilling a carboy before racking would, help settle more of the sediment out of the mead and freeze it in the bottom of the carboy reducing the amount that can be siphoned out.
Has anyone tried this?
Anthony