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Mead Lovers Digest #0118
Mead Lover's Digest #118 Mon 26 April 1993
Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator
Contents:
re: Mead Yeasts (Dick Dunn)
Warning From uucp (uucp)
Registration forms ("Daniel F McConnell")
1993 Mazer Cup Mead Competi ("Daniel F McConnell")
Send articles for submission to the digest to mead-lovers@nsa.hp.com
Send digest subscribe, unsubscribe, or any other administrative requests to
mead-lovers-request@nsa.hp.com
NOTE: There is now an MLD FTP archive on sierra.stanford.edu in pub/mead
----------------------------------------------------------------------
Date: 23 Apr 93 23:20:17 MDT (Fri)
From: rcd@raven.eklektix.com (Dick Dunn)
Subject: re: Mead Yeasts
Steve Dempsey <steved@longs.lance.colostate.edu> wrote, a bit ago,
> I've been disappointed by ale yeasts, which don't tolerate the alcohol.
> They work ok if you like the old style fresh mead of low gravity, which
> is consumed practically out of the fermenter. Also, yeasts which have
> high phenol production like the german wheat beer yeasts don't work well
> with mead [I have 3 gallons of sparkling Listerine/medicine flavored mead
> if anyone wants to try some].
I've been having much greater luck with mead being ready young (after < 1
year aging) lately, but puzzling over what I've been doing differently, and
Steve seems to have pointed it out: yeast makes more difference than I've
recognized.
I'm also glad to have someone mention "that Listerine taste"! We've had
a lot of that in the past, meads that have honestly taken > 5 years to
mature, but have finally come around. Don't give up on them...but on the
other hand, don't use the same techniques (or, mainly, yeast!).
We didn't use wheat-beer yeasts, but we did use various "beer" yeasts along
the way, and they've caused more difficulty than I'd expected in bringing
mead to maturity.
- ---
Dick Dunn rcd@eklektix.com -or- raven!rcd Boulder, Colorado USA
...Simpler is better.
------------------------------
Date: 24 Apr 93 23:45:05 EDT (Sat)
From: hp.com!chp!uucp (uucp)
Subject: Warning From uucp
We have been unable to contact machine 'acp' since you queued your job.
acp!mail mark (Date 04/20)
The job will be deleted in several days if the problem is not corrected.
If you care to kill the job, execute the following command:
uustat -kacpN9296
Sincerely,
chp!uucp
#############################################
##### Data File: ############################
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Subject: Mead Lover's Digest #117 (April 20, 1993)
To: mead-lovers@porter.nsa.hp.com
Mead Lover's Digest #117 Tue 20 April 1993
Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator
Contents:
Registration forms ("Daniel F McConnell")
1993 Mazer Cup Mead Competi ("Daniel F McConnell")
Send articles for submission to the digest to mead-lovers@nsa.hp.com
Send digest subscribe, unsubscribe, or any other administrative requests to
mead-lovers-request@nsa.hp.com
NOTE: There is now an MLD FTP archive on sierra.stanford.edu in pub/mead
- ----------------------------------------------------------------------
Date: 19 Apr 1993 11:12:03 -0500
From: "Daniel F McConnell" <Daniel.F.McConnell@med.umich.edu>
Subject: Registration forms
Subject: Time:11:10 AM
OFFICE MEMO Registration forms Date:4/19/93
Registration forms: Print then off and send them in!
- ---------------------------------CUT HERE---------------------------------
MAZER CUP MEAD REGISTRATION FORM
Name of competitor _______________________________________
Address __________________________________________________
City _______________________State____________Zip__________
Country ____________________Telephone_____________________
Name of Mead _____________________________________________
Unusual ingredients ______________________________________
Category ___1___2___3___4___5___6___7___8 Subcat ___a___b
Circle one: DRY MEDIUM SWEET
Club affiliation _________________________________________
ATTACH ONE OF THESE FORMS TO EACH BOTTLE
- ---------------------------------CUT HERE---------------------------------
MAZER CUP MEAD REGISTRATION FORM
Name of competitor _______________________________________
Address __________________________________________________
City _______________________State____________Zip__________
Country ____________________Telephone_____________________
Name of Mead _____________________________________________
Unusual ingredients ______________________________________
Category ___1___2___3___4___5___6___7___8 Subcat ___a___b
Circle one: DRY MEDIUM SWEET
Club affiliation _________________________________________
ATTACH ONE OF THESE FORMS TO EACH BOTTLE
- ---------------------------------CUT HERE---------------------------------
MAZER CUP MEAD RECIPE FORM
BREWERS INFORMATION (Please Print)
Name _________________________________Phone______________________
Address _________________________________________________________
City ___________________________State/Province___________________
Zip/postal code___________________Country _______________________
Club affiliation ________________________________________________
How long have you been brewing__________(years)
ENTRY INFORMATION
Name of Mead ____________________________________________________
Category ____1____2____3____4____5____6____7____8 Subcat ___a___
Circle one: DRY MEDIUM SWEET
Type and ammount of Honey _______________________________________
_________________________________________________________________
Was the Must: Heated Sulfited Other
List the distinctive ingredients ant the amount used: ___________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
Type and amount of water treatment used: ________________________
Type, brand and amount of yeast used: ___________________________
liquid culture dry
Carbonation method used: ________________________________________
Specific gravity: Original ____________ Terminal _______________
Fermentation Duration temperature type of fermenter
Primary ____________ _____________ glass, plastic, SS
Secondary ____________ _____________ glass, plastic, SS
Other ____________ _____________ glass, plastic, SS
Date this brew was bottled ______________________________________
Other important information______________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
- ------------------------------
Date: 19 Apr 1993 11:10:50 -0500
From: "Daniel F McConnell" <Daniel.F.McConnell@med.umich.edu>
Subject: 1993 Mazer Cup Mead Competi
Subject: Time:11:08 AM
OFFICE MEMO 1993 Mazer Cup Mead Competition Date:4/19/93
ANNOUNCEMENT
1993 MAZER CUP MEAD COMPETITION
ELIGIBILITY:
This is an AHA sanctioned event. All Makers of Mead are eligible.
You may enter as many categories as you like, but are limited to one
entry per category.
ENTRY REQUIREMENTS:
(1) Each entry will consist of TWO (2) BOTTLES of at least 177 mL (6 oz),
but not more than 750 mL (25 oz) preferably, 12 oz. Both corked and
capped entries are acceptable. Black out identifying marks on bottles
or caps.
(2) A completed RECIPE FORM, filled in with as much detail as possible,
must accompany each entry.
(3) A complete ENTRY FORM should be attached by rubber band to each
bottle.
(4) All ENTRY FEES must accompany entries when received.
(5) Mark shipping package THIS END UP.
WHEN, WHERE, HOW:
(1) Entry fee is $5.00 per entry. All North American entries will be
accepted between Monday June 7 and Friday June 18, 1993. International
entries will be received anytime before June 18.
(2) First round judging will be held on Friday, June 25.
(3) Best of Show judging will be held on Sunday, June 27.
(4) Make checks Payable to: Dan McConnell, Mazer Cup Mead Competition.
(5) Entries can be dropped off or shipped to the following location:
MAZER CUP MEAD COMPETITION
c/o Dan McConnell
1308 West Madison
Ann Arbor, MI 48103
AWARDS AND PRIZES:
The beautiful mazers are hand-thrown at the prestigious Pewabic Pottery.
(1) The AHA/HWBTA 50-point rating scale will be used, with 25 points
required for award eligibility.
(2) The brewer of the 1st place in each category will be receive a
ribbon and a mazer.
(3) The brewer of the 2nd place in each category will be receive a
ribbon and a mazer.
(4) The brewer of the 3rd place in each category will be receive a
ribbon and a mazer.
(5) The BEST OF SHOW will receive the Best of Show ribbon and the
coveted hand-crafted communal mazer.
FOR MORE INFORMATION, CALL:
Ken Schramm, Competition Director 313.291.6694
Dan McConnell, Competition Registrar 313.663.4845
Hal Buttermore, Judge Director 313.665.1236
Mike O'Brien FAX 313.485.BREW
MISC INFORMATION:
(1) e-mail to Dan McConnell will get you a snail-mail copy of this flyer
(in color!) and entry forms.
(2) User printed forms are acceptable and encouraged.
(3) Qualified Mead Judges are invited to judge this event. Contact Dan
McConnell via e-mail or Hal Buttermore by telephone.
JUDGING:
(1) All meads will be judged in the category entered and no categories
will be combined.
(2) Judges reserve the right to withhold awarding of the 1st, 2nd or 3rd
place, if deemed necessary. All judges decisions will be final.
(3) Every effort will be made to use judges who are active in the
AHA/HWBTA Judge Certification Program (BJCP).
(4) Winners will be announced by mail after June 27. The Best of Show
winner will be notified by phone on June 27, 1993.
(5) All score sheets will be returned.
(6) Any entry not meeting the above requirements may be disqualified
(and immediately consumed).
MEAD CATEGORIES:
Meads are produced by the fermentation of honey, water, yeast and optional
ingredients such as fruit, herbs and spices. Their final gravity
determines whether they are: DRY, 0.996-1.009, MEDIUM, 1.010-1.019 or
SWEET, 1.020 or higher. Mead, Wine, or beer yeasts may be used.
1. SHOW: Mead consisting of honey, water and yeast ONLY. No spices,
fruit or other flavoring additives permitted. Addition of water
treatments and acidification is permitted.
2. TRADITIONAL: Mead consisting of honey water and yeast. Other
flavoring additives are permitted in small amounts, but the primary
flavor must be of honey.
3. MELOMEL: Fruit, other than Grapes or Apples.
4. CYSER: Apples.
5. PYMENT: Grapes.
6. HIPPOCRAS: Spiced Pyment.
7. METHEGLIN: Herbs and/or Spices.
8. BRAGGOT (BRACKET): Malted barley (must be at least 50% honey).
SUBCATEGORIES:
a) Sparkling-Effervescent. Flavors should be expressed in aroma and
flavor. Color should represent ingredients. Light to medium body. Dry,
medium or sweet. Honey character still apparent in aroma and flavor.
Absence of harsh and stale character.
b) Still-Not effervescent. Flavors should be expressed in aroma and
flavor. Color should represent ingredients. Light to full body. Dry,
medium, sweet or very sweet. Honey character still apparent in aroma and
flavor. Absence of harsh and stale character.
We would like to thank the following SPONSORS:
American Mead Association, Boulder, CO
G.W. Kent, Inc., Ann Arbor, MI
Home Winery Supply, Dundee, MI
The Ann Arbor Brewers Guild
- ------------------------------
End of Mead Lover's Digest
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End of Mead Lover's Digest
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