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I hadn't heard that about the cold break being good for fermentation. So, do you do something different for clarity, or just rely on everything settling out over time?

In the quest for clearer beer, I'd like to try using Irish moss. However, I'm also in the habit of straining my wort as it goes into the fermenter. By doing this, will I be holding back the Irish moss and prevent it from doing its job? Or has it already made its contribution during the boil?

Thanks for the advice, let's meet back here in 20 years and compare notes!

Funny thing, I just posted a separate thread that's very similar to this topic. I'm seeing a lot of high-alcohol meads being mentioned here, and I'm wondering if that is due to the long aging of these meads? I could see how high ABV could act as a preservative for such a long aging process, or...

I’m a homebrewer who has only recently become interested in branching out into ciders, meads, and other varietals. I’d like to take my first stab at a one-gallon batch of mead, and the long aging process for this type of wine has me thinking of planning ahead for some nice ‘occasion wines.’...

Thanks for posting, I've tried brewing a modified version of this recipe this weekend and will follow up here if I have a good result.