water treatment for mead

[dedken]

Any suggestions? I've not found an awful lot on t'interweb. Excepting the obvious campden for chlorine part, what else would be necessary in terms of carbon reduction etc?

[lupulin]

I don't think it's necessary. You'll never taste anything over that boozey-mead flavor anyway.

Honestly though, the main reason to adjust water for beer is because enzymes in the mash are sensitive to it. No mashing for mead-making and honey is already pH corrected for itself, so as long as you use palatable water, you're fine.