How should I Prepare my must?
B> Pasturize
Greg Fink from rec.crafts.meadmaking had the following to say.
> Personally, I prefer to pasteurize. This is an effective way to kill off any
> unwanted microorganisms that may have found a home in your honey.
> I prefer not to use sulfites because some people are allergic. Otherwise, it's
> an easy, mess-free way to sanitize. I don't like the idea of anyone not being
> able to enjoy my mead. As a sufferer of many food allergies myself, I know
> what it's like to be at a table where everyone is enjoying a dish except me.
> As for boiling, I haven't tried it yet, and may in the future. It certainly
> seems easier than pasteurizing. Some literature suggests that the boiling
> process can eliminate some of the delicate flavors of honey. One of the things
> I enjoy most about mead is the complicated honey flavors and aromas.
> I encourage people to experiment and decide what works best for them.
> Greg F.
Steve Thompson replied with some needed information on pasturizing.
> I've used this method and have held the honey/water mixture at about 160-170
> F for about 20 minutes, occasionally skimming the stuff that floats to the
> top. The last couple of batches I've made, I have not pasteurized my mead
> and have had very good results. Sanitation is the key... everything must be
> very, very clean. And, I typically make a starter for the yeast to give the
> fermentation process a head start.
> Steve
