Hey Meaders,
with the really low temps through this latest polar vortex blast, I set some jugs out to cool before drinking. surprisingly, what I thought was done-and-ready-to-drink mead further separated significantly.
the clarity didn't change that much; the flavor didn't change that much; BUT the smoothness (mouthfeel?) was significant; and it did have less "yeastiness" to it. win win win.
so what do I have? some questions on cold crashing for one thing.
- can a cold crash alone be used to prepare mead for bottling?
- what is principle factor in cold crashing, is the yeast "freezing to death" or does liquid density change suspension traits?
- what temps constitute "cold" in cold crash? my fridge cleary ain't cold enough as I had crashed these at the 40 deg.
- how long can a cold crash take? my mead was outside with temps near 0 deg for a few nights.
- will a cold crash separate the liquid further, rendering alcohol from it?
Thanks People for any advice, input, discussion.
with the really low temps through this latest polar vortex blast, I set some jugs out to cool before drinking. surprisingly, what I thought was done-and-ready-to-drink mead further separated significantly.
the clarity didn't change that much; the flavor didn't change that much; BUT the smoothness (mouthfeel?) was significant; and it did have less "yeastiness" to it. win win win.
so what do I have? some questions on cold crashing for one thing.
- can a cold crash alone be used to prepare mead for bottling?
- what is principle factor in cold crashing, is the yeast "freezing to death" or does liquid density change suspension traits?
- what temps constitute "cold" in cold crash? my fridge cleary ain't cold enough as I had crashed these at the 40 deg.
- how long can a cold crash take? my mead was outside with temps near 0 deg for a few nights.
- will a cold crash separate the liquid further, rendering alcohol from it?
Thanks People for any advice, input, discussion.
