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DahGangalang
infosec.pub
DahGangalang@infosec.pub Joined: 2023-07-15 |
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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