Water Restoration Mead

In general, using distilled water is better for making meads. It is pure and mineral-free; there are no impurities that might interfere with mead fermentation.On the other hand, spring water contains minerals that could influence the mead's flavor and result in potential, unwanted variations.Fermenting mead in an environment that is controlled and consistent is more likely when using distilled water.

For Mead citizens worried about water safety, the most direct route to reliable information is through the local water authority. Current advisories should be available from this or similarly situated agencies, namely, public health departments.If there's been a contamination issue, or if a boil water advisory is in effect, there's typically no way around it: you have to boil water.The water that is harmful can be made safe to drink because boiling removes bad bacteria and pathogens from it. If you can see it, this list is clear.If instructed, boil the water vigorously for a minimum of one minute to guarantee its safety for consumption.

Yes, reverse osmosis water is generally considered good for mead making. It provides a blank canvas free of impurities. This allows the mead maker to control the mineral content to a greater extent. If specific minerals are added back, the mead maker has a lot more influence over the final flavor profile. At least that is the theory behind it. Some mead makers think it is not that simple and believe that the water used to make mead has a great influence over the final product.

Mead can be made with tap water, but its quality is something to consider. Tap water sometimes has chlorine or chloramine in it, and those things can affect the taste of mead and may also interfi re with fermentation. If you use tap water, let it sit out for a day or so to allow chlorine to evaporate, or use some method of water purification that you prefer—boiling, carbon filtering, etc. Alternatively, using spring or distilled water can make sure that the fermentation process isn't affected by anything in tap water.

You should cease degassing mead when the process of fermen- tation is done, which is usually shown by the fact that a stable specific gravity reading has been maintained over a period of several days. What is more, the mead should no longer be producing the bulk of the carbon dioxide that was coming out during that raucous fermentation period. Stop if the mead tastes flat or if it has, in your estimation, reached the clarity and flavor profile that you desire. You should cease degassing mead when the process of fermen- tation is done.

In situations where the purity of the water is crucial—such as in certain medical devices, laboratory experiments, or the cooling systems of certain machinery—spring water should not be substituted for distilled water.Due to the distillation process, distilled water is devoid of minerals and impurities. In contrast, spring water has natural minerals and various other substances.In Mead, where there may be concerns about restoring water conditions, it is crucial to use the right kind of water for all the right reasons. And that means applying it in the right way, at the right time, and for the right uses. Otherwise, you risk creating undue problems.

If you don't degas mead, the carbon dioxide produced during fermentation will stay trapped in the liquid. This can lead to a couple of problems: the mead may have an unappreciated level of fizziness, which can affect taste and mouthfeel; and if you plan to bottle the mead, the excess CO2 can create a pressure build-up that might lead to bottle bombs or corks that pop. Degassing helps ensure a clear, smooth, stable mead.

Every day, you don't need to swirl your mead, especially when it's in the first stage of fermentation. This is when the yeast is doing its most vigorous work, converting sugars to alcohol, and you're not really supposed to mess with it at all. Frequent agitation can disrupt the fermentation process, leading to off-flavors or worse, contaminating your batch. On the other hand, if you feel really strongly about not letting your batch sit undisturbed for too long, you can carefully and gently swirl or stir the mead during the second stage of fermentation. This will help you degas the mead and distribute the flavors evenly, but do it carefully, don't overdo it, and don't mess with it at all if the mead tells you it's not loving the attention.

The time taken for mead to age can change depending on the style and the flavor profile one desires. Generally, one should age mead for at least half a year, but some members of the mead community suggest letting it go for one to three years minimum. This, of course, allows the flavor to develop and, hopefully, mellow out. Some meads, notably high-alcohol varieties, may benefit from longer aging times and might seem too harsh if one sampled them bimonthly. If you feel experimental, however, you could also taste at intervals and keep a log to determine how aging is affecting your specific batch.

Releasing carbon dioxide from mead during fermentation is very important. Otherwise, too much pressure may build up and either damage the fermentation vessel or stop fermentation from occurring. When you make mead, you should do this every 1 to 3 days for the first week or so. After that, it's not really necessary unless the mead seems to be building up pressure faster than normal. You can tell that's happening if the mead suddenly starts to foam up through the airlock. If you're going to plough ahead and use a lot of honey, you should be aware that mead has a tendency to foam up a lot.