Mead Lovers Digest #0041

Published in

· 7 months ago

 

Mead Lover's Digest #41                     Sat 21 November 1992 

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

 
Contents: 
  Persimmon Melomel? (Robert Crawford) 
  Advice meaded (Mark N. Davis) 

 
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 

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Date: Fri, 20 Nov 92 14:38:26 CST 
From: Robert Crawford <betel@camelot.bradley.edu> 
Subject: Persimmon Melomel? 

        Harkening back to the family farm, I remember a fruit called 
the persimmon (available in stores in a much larger, less enjoyable 
form). Now, although this isn't the best tasting fruit in the world, 
I'm sure it would make quite an interesting flavoring for a melomel. 
Has anyone tried this? 

        Based on what I know, the mixture would need to be aged an 
extremely long time, as persimmons are very acidic (tannin, in fact). 
Besides this, and possibly the need to add more honey than normal to 
counter the acid, what advice can people offer me? 

        This is a long-term project, since there aren't any persimmons 
available until next October. 

        Now I just wonder if my brother got to the pear orchard before 
the pears all rotted... 

 
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Date: Fri, 20 Nov 92 20:20:58 PST 
From: Mark N. Davis <mndavis@pbhya.PacBell.COM> 
Subject: Advice meaded 

Meadia, 

I've had this very basic mead that I made nearly two years ago, sitting 
in the secondary. Its sort of an experiment in laziness, since I abhore 
the task of bottling and am too poor to buy kegging equipment. About 3 
weeks ago, I got adventurous and tasted it. Besides a mild vinegary 
aftertaste, it's not too bad at all. Very well blended and smooth. This 
is despite a powdery scum infection that was caused no doubt by letting the 
airlock run dry from evaporation. I just shook it well, and all of the 
scum sunk to the bottom. Upon racking, I left plenty of mead behind to ensure 
that none of the stuff came with it. 

Speaking of racking, that's just what I did to it after tasting it. In 
addition, I took 3 pounds of frozen strawberries, pastuerized them, smashed 
them up, and racked on top of them in a 5 gallon carboy. Its been sitting 
like that ever since. By now, most all of the strawberry stuff is out of 
suspension, and the whole thing is a very nifty shade of pink. 

Here's the question- How long should I leave it on the fruit before bottling? 
Any other suggestions about what to do with this stuff, as far adding any 
chemicals, spices, or procedures for bottling? 

                           Thanks in advance, 
                                Mark 

 
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End of Mead Lover's Digest 
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