Killing the yeast - how?

Killing the yeast - how?

Post by Dave Hammo » Thu, 16 Dec 1993 05:35:06



  All of the sweet meads I have made were just fermented until
the yeast kicked the bucket, I do not ever use sulfites or
the like to stop fermentation.  The only problem with this I
have experienced is that you have very high alcahol meads when
you do this (16-18% no problem) when using wine yeast.

  They taste wonderful, and they don't give me huge sulfite
headaches - my body hates sulfites.  

  I'd say go for it and ignore any dogma that says this "bad" -
it works just fine in my experience.  Just sanatize your bottles
well, and with the high alcahol content you will be pretty safe.