zxcvbob wrote:

[filing recipe] What kind of yeast did you use? Champagne yeast or
fleur sherry yeast can probably process that much sugar without killing
itself.

If you transfer to a secondary fermenter with a fermentation lock after
the first week, all the solids will settle out when it's done and you
won't have to filter anything.

(I wonder how sparkling tomato mead would taste...)

Bob


Honestly Bob, I don't recall. I think just plain brewers yeast. I
probably wouldn't like the two yeasts that you mentioned 'cause I
don't like sherry or chapagne but Nancy'd probably LOVE it. (I don't
think that I'll tell her... ;-) )

The solids *don't* settle out, trust me.

As for the mead, hm... may be a plan to try 'cause it's gonna take us
forever to drink last years. ;-) I gave a gallon away to a friend of
mine and still have three left.

I know what mead is, I've had it and that stuff is wicked! (don't ask
how I know ;-) ) It takes a LONG time to do properly no?

--
Steve