Mead Lovers Digest #0012

Published in

· 9 Apr 2024

Subject: Mead Lover's Digest #12 (October 09, 1992) 
Date: Fri, 09 Oct 92 12:00:20 -0700 
From: mead-lovers-request@nsa.hp.com (Mead Digest) 

Mead Lover's Digest #12                     Fri 09 October 1992 

        Forum for Discussion of Mead Brewing and Consuming 
               John Dilley, Digest Coordinator 

Contents: 
  A Taste of Honey (jimf) 
  Newest of newbie questions (Bob Troyer Hansen) 
  Yeast starters (Brewing Chemist Mitch) 

Send articles for submission to the digest to mead-lovers@nsa.hp.com 
Send digest addition or removal requests to mead-lovers-request@nsa.hp.com 

- ---------------------------------------------------------------------- 

Date: Thu, 8 Oct 92 09:15 CDT 
From: jimf@iwtdr.att.com 
Subject: A Taste of Honey 

Most local raw honey is made mostly from soybean blossoms here 
in Illinois farm country. Anybody have any experience with this 
stuff as far as flavor? I'm wondering what kind of mead it 
will make. Otherwise I'm forced to use grocery store 
pasteurized stuff. 

- ------------------------------ 

Date: Thu,  8 Oct 1992 11:01:02 -0400 (EDT) 
From: Bob Troyer Hansen <bh1q+@andrew.cmu.edu> 
Subject: Newest of newbie questions 

I have the stock question of the uninitiated:  how? 

Where does one get the hardware to start this whole process, how can I 
learn what all the numbers yinz are flinging around mean, how much does 
it cost for the carboy, acid testing kit, blow-off valves, etc cetera? 

I'm way interested in learning how to make this little piece of heaven, 
and want to get my feet sticky as soon as possible. 

                                                -Bob 

- ------------------------------ 

Date: Thu, 8 Oct 92 14:11:02 CDT 
From: gelly@persoft.com (Brewing Chemist Mitch) 
Subject: Yeast starters 

Greetings, 

Thanks to those who responded and/or posted the plum melomel recipes. With 
70 lbs of honey and five empty carboys lying around, I may have to take my 
friend up on his offer of free plums. 

My question today is about starters. I realize that when brewing beer and 
using Wyeast, a starter is imperative. When making mead however, if all I 
have is dry yeast (Lalvin, Pasteur, etc), do I need to do more than rehydrate? 

If I do make a starter, is it made with honey and nutrient? 

Finally, does Wyeast make a wine yeast ? I think they might make a champagne 
yeast, but I do not want that. 

Cheers, 

  Mitch 

 - --  
   - Mitch Gelly -     | We tend to scoff at the beliefs of the ancients. 
software QA specialist | But we can't scoff at them personally, to their 
    and zymurgist      | faces, and this is what annoys me. 
 - gelly@persoft.com -  |                                -- Jack Handey 

- ------------------------------ 

End of Mead Lover's Digest 
************************