Sanitation

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Sanitation

Postby Cracker1 » Fri Jan 14, 2011 10:38 pm

After years of talking about it I did my first batch of mead tonight. ! gal. My question is this, Everything I have read so far regarding mead doesn't stress very much about high levels of sanitation. What level of sanitation do I need with mead? Just as much as beer?
Graham Melander
On Tap: none
In bottle: Nut Brown Ale
In secondary: Bitter (first all grain)
In Primary: Dry mead (1gal) & a Sweet mead (5gal)
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Cracker1
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Re: Sanitation

Postby beertron » Fri Jan 14, 2011 11:18 pm

i found this...http://www.cfhb.org/mead/cleaning_sanitation.htm. it looks like its the same as brewing beer.
let there be beer

Tap #1 - Blueberry Biere de Garde
Tap #2 - Biere de Garde
Tap #3 - Foreign Extra Stout
Tap #4 - American Pale Ale
Tap #5 - Traditional Bock
Bottled: Oaked Barleywine, Brown Porter, Belgian Pale Ale
Carbonating: Chai Spiced Weizenbock
Conditioning: German Pils
Fermenting:
Brewing: American Barleywine (12-17-12)
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beertron
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Re: Sanitation

Postby Mors » Fri Jan 14, 2011 11:19 pm

Yes just as much as you are trying to prevent the same bacteria, mold, and wild yeasts as in your beer.
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Re: Sanitation

Postby rsquared » Sat Jan 15, 2011 12:06 am

Mors wrote:Yes just as much as you are trying to prevent the same bacteria, mold, and wild yeasts as in your beer.


+1

Any fermented drink needs the same level of sanitation. Unlike most food stuffs you would put in your fridge and consume within a few weeks at most, you're probably storing your alcoholic beverages at room temperature for weeks during fermentation, and then often for weeks or even months afterwards. This gives all the things mentioned above that you don't want the time and conditions they need to thrive, which is why sanitation is stressed so much. It doesn't much matter what kind of fermented beverage you're doing, it all works the same...
rsquared
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Re: Sanitation

Postby Cracker1 » Sat Jan 15, 2011 12:37 am

Thats what I thought. i screwed up and didnt realize until later that i used tap water for my dry yeast & I didnt sanitize the dish I hydrated it in.
Graham Melander
On Tap: none
In bottle: Nut Brown Ale
In secondary: Bitter (first all grain)
In Primary: Dry mead (1gal) & a Sweet mead (5gal)
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Cracker1
Pint Glass (25 posts)
 
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Re: Sanitation

Postby Cracker1 » Sat Jan 15, 2011 12:39 am

Everything else I sanitized just like beer. First batch so we'll see. Maybe I'll get lucky and it will be ok.
Graham Melander
On Tap: none
In bottle: Nut Brown Ale
In secondary: Bitter (first all grain)
In Primary: Dry mead (1gal) & a Sweet mead (5gal)
User avatar
Cracker1
Pint Glass (25 posts)
 
Posts: 60
Joined: Mon Dec 28, 2009 7:31 pm


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