Homebrewing - Beer, Mead, Wine, Cider

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

Brewing software

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Probably n00b Question - Mead Brewing (self.homebrewing)

submitted 6 days ago by DahGangalang to c/homebrewing@sopuli.xyz

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For context, I've dabbled in home brewing. I've made ~4 successful batches based on online recipes. I wouldn't call myself an expert, but also not a complete amateur.

So what happens if you don't rack your mead/wine? I suppose the notion I have is to let it set in primary (assuming there's no fruit/spices to remove after initial fermentation) until its fully clarified before going straight to bottling?

I guess I've assumed there is some problem in the clarification step if you don't "get rid of" the dead yeast that precipitates, but I've never seen anything exploring that as a method.

Can anyone offer their experience?

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[–] alzymologist@sopuli.xyz 4 points 6 days ago

Right, "professionals" care about autolisis, they filter the stuff afterwards anyway or sell musty immature stuff. Neither is cool for mead - but waiting is not cool for business.