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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:

Different kinds of problems

References


June 11th 2002