Subject: Scum on old mead
Date: 1992-07-06 19:18:52 GMT
An aerobic scum on a high alcohol brew suggests you could have something like
a sherry flor. It typically oxidises the alcohols to aldehydes, although
apparently with far more refined results than is achieved by over-aeration.
>From memory, it also metabolises certain acids in the brew. Even amongst the
professionals, production of a flor is something of a random affair. Those
brews which fail to develop one are sweetened and sold young. Those brews which
develop one are allowed to ferment as long as possible until the flor drops
by its own volition. Provided it is not some nasty which is souring the brew,
it could result in some interesting accelerated ageing effects.
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