Mead and Honey Wines by Michael Badger MBE

Mead and Honey Wines by Michael Badger MBE

Author:Michael Badger, MBE
Language: eng
Format: epub
Publisher: The Self-Publishing Partnership


A demijohn of mead covered in black plastic sheet to keep out the light to assist the yeast in its reproduction [Michael Badger]

4. Flocculation

The final stage of fermentation is when the sugar solution becomes consumed. It has begun to tail off as the yeast cells dye. The cells are now exhibiting changes in their cell wall structure and forming into clumps called “flocs”. With most modern yeast strains, the clumps fall to the bottom of the fermentation vessel. The degree to which this happens is indicated by the clarity of the clearing mead, and is dependent upon the strain of yeast used. A strain of yeast that settles quickly to form a firm yeast bed at the base of the fermentation vessel is said to “flocculate well”. Naturally, it is the genetic make-up of the yeast strain that determines this feature.



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