Re: Is it necessary to mess with Mead during Prima
Jmattioli said:
Many of the Plain Mead Recipies I have read have instructions during primary fermentation to agitate or stir Must daily and skim off the suds or scum on top. Is this all really necessary? Will it be just as well if I just leave it alone in the primary fermentator for 3-7 days once it takes off by itself? Has anybody here tried this? It would seem that the more times I open the cover or lid and introduce a tea skimmer the more chances I have of trouble. Shouldn't I only stir the Must up at the beginning or if it fails to take off?
Joe,
Dan has given good advice here. I don't oxygenate at 12 to 14 hours, though. I personally don't do anything to my meads until they display that it is time to rack. I see no need to skim or remove anything from my meads. And, as you point out, you're just increasing the potential for nasties.
Of course I am not talking about fruit melomels where I usually take the fruit out after about a week. But, for example, this past weekend I started a cyser. That cyser will sit in that carboy unil it displays that it's time to rack.
What do I mean by "they display that it is time to rack"? I mean that fermentation is finished (no or very few bubbles through the airlock), a check of the final gravity is where I want it to be and I don't intend on adding any more honey, and a lot of the yeast has fallen out of solution. IOW the mead is where I want it to be and it's time to start the clearing process.
Cheers,
Chuck