Mead Making with Steve Piatz - BeerSmith Podcast

[@uqox]

I've always been very curious if pushing your mead through a micron filter can be a way to stablize instead of adding the stablizers. That would be a wonderful experiment I'd love to hear about, since I have a filtration system I use for beer.

[@jgar538]

Potassium carbonate is what I've been using for pH adjustments when needed. Chris Colby has an article on his web site about its use and recommended dosage. He mentions that Potassium is a necessary yeast nutrient that is normally only in very low levels in mead must. So the potassium carbonate or bicarbonate can be a good way to kill 2 birds with one stone. Also I find it dissolves fairly easily compared to calcium carbonate (chalk). Cheers.

[@Vykk_Draygo]

My wife IS sensitive to sulfites and sulfates. She doesn't drink, so that isn't an issue. Makes it a total PITA to buy soaps though. Almost all soaps have sulfate, and they make her break out in sores. Sulfites give her severe intestinal trouble, as I found out when she accidentally ate a pickle that had sulfites. So she has to make sure any vinegar products she gets have been distilled, and haven't been further stabilized. Most people probably have no idea what an actual reaction is like, just like with gluten. It's kind of like "organic." Sounds fancy, and gives a false impression of being healthier.

[@lazybonzes24]

This guy needs to buy a personality.