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There is a common factoid that oranges are usually sprayed with fungicides for transport. If you do not wash them enough, some of it may end up in your mead and kill your yeast. My friend, who happens to be catering technician, always washes them for good few minutes using brush, if she wants to use zest for anything. Even longer before we put it in my beer. ...


Once fermentation starts, convection currents will ensure that the puree and water are well mixed. There was probably no need for Campden, since all the ingredients were sterile. As it stands, you've got around 300ppm of sulphur in the must, which will likely impede fermentation. Leave it under an airlock for three or four days. If fermentation has not ...


If you picked up vinyl smell from fresh tubing it won't leave the mead. It may fade in time, but along with some of the other good smells in the mead too, because it will take a long time. And in a closed container that aroma isn't going anywhere.

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