BJCP Mead Exam Study Guide

Slowly freeze the mead around 25-28 °F until about 10-20% of the volume is frozen, then remove the ice. The frozen ice will be water, which concentrates the remaining alcohol. This approach can also concentrate flavors (and off-flavors), so only use this on a cleanly fermented mead. When removing the ice, take care to avoid oxidizing the mead. ................
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