It is not easy to know what the potential problems are, what they are
due to, how to prevent or solve them.
There are books on wine and beer dealing with possible troubles but
some of them are specific to these beverages. As far as mead is concerned,
there can be no problem due to sulphating (bees are not allowed to sulphate
honey), or to pathologies of malt or hops. So we can rejoice because mead
may be less at risk than beer or wine. The other face of the coin being
that there are few sources of information addressing problems that can
happen during the making of mead. So beer and wine literature will have
to do, we have to guess whether some pathology can hit mead or not.
When one thinks there is a problem, one should ask several questions:
- Is it normal? That is unexpected for sure but does it mean it is abnormal?
- Is it troublesome? If the symptom is not a problem in itself, one
has to determine whether its cause is problematic or not. If the mead is
cloudy because of proteins or yeasts, that is no big deal. On the other
hand, if it is because of bacteria, action is to be taken right now. The
symptom can sometimes be worse than the cause: if bottles explode, no need
to wonder what it is due to, something has to be done anyway.
- Is there a solution to this problem? If so, are side effects more
problematic than the problem itself? See criteria of judgment in Syntheses.
Different kinds of problems
- appendix B in V9
- chapter 5 of B1
- Recht inV4 (chapter 13)
- Chapter 10 in V3
- chapters 15 and 16 from V3
June 11th 2002