Re: wash from mead?

LG <[EMAIL PROTECTED]> wrote:

>I doubt the residual sugar would be of any benefit.  Also, there is
>something about honey that makes it much harder and slower to ferment than
>sugar.  I wouldn't bother trying to push it high, and not go over 12%.
>Otherwise, it may take a very long time to ferment and clear (we could be
>talking a year here).
>
>LG

Also, I forgot to mention, as some meadmakers may tell you, it sticks fairly
easily.  In fact, many meadmakers plan on this, and intentially create a
"sweet mead" with a high amount of residual sugar.  These do indeed take a
while to ferment to the point that they are stuck and stable, and then
clear.  I've been surprised to learn that some plan on sweet meads starting
at 1.090 and finishing at 1.025, although the choice of yeast I'm sure is a
factor here as well.  My advice would be to say right away from that, and if
you're interested in a nice fast ferment and quick clearing, go for the
lowest you're willing to distill.  Personally I'd aim for around 10 or 11
percent, even when using 1118 yeast.

What I'd still like to know is, if mead brandy tastes better by 
1) aging for a year first, then distilling, or
2) distilling, then aging for a year, or 
3) a combination of each.

LG