Irish Moss, or Carraigeen, (Chondrus crispus) is abundant on the northwestern shores of Ireland, France and Germany. When growing in small pools, it is shallow, pale, and stunted. When found at the bottom of a deep pool, or in the shadow of a great rock, it occurs in dense masses of rich ruddy purple, with reddish green thick fronds. Boiling a small amount of Irish moss in your beer or mead for 15 minutes releases a gelatinous enzyme (mucilage) which will drift in your wort, collecting minute particles of dross, and eventually falling out of solution to the bottom of the fermenter.
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10/20/2008 -- I made a batch of beer using Muntons American Style Light Beer. I put the packet of yeast on top, let it sit for ten
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5/28/2007 -- my main problem is with the yeast,sometimes it works really fast other times it seems really slow.how can i be sure that . . .
9/4/2006 -- If I am making wine from concentrate, is it recomended I add the bentonite at the pre-fermentation stage?
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8/6/2006 -- Hi. Thanks for having a great website, lots of good info. I'm about to do my first batch of mead. I'm a wine maker, so . . .
8/1/2006 -- The melomels I am making are blueberry and raspberry. I just racked off fruit. Should I add the clarify after sweetening . . .
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