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Mead Lovers Digest #0154
Mead Lover's Digest #154 Sat 19 June 1993
Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator
Contents:
Sparkling Meads ("John DeCarlo")
Need another good (any mead is a good mead) recipe! (Ron Schieffer)
Raisins and their yeasties (Jacob Galley)
Mead with grapes (pyment?) (Ron Schieffer)
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NOTE: There is now an MLD FTP archive on sierra.stanford.edu in pub/mead
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Date: Fri, 18 Jun 93 07:45:23 EST
From: "John DeCarlo" <jad@pegasus.mitre.org>
Subject: Sparkling Meads
My mead is ready to bottle.
As it is my first, I would like to experiment a little, and bottle some as
a still mead and some as sparkling mead. Would I be better off measuring 2
gallons in another container and adding some warm honey, then bottling?
There are two areas where I am uncomfortable:
1) Making sure honey will mix thoroughly before bottling.
2) Figuring out how much honey to use.
OTOH, I don't really want to use dextrose in a mead, even for carbonation.
Any advice is appreciated, thanks.
Fidonet: 1:109/131 Internet: jdecarlo@mitre.org
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Date: Fri, 18 Jun 93 7:19:02
From: schiefferr@postoffice.agcs.com (Ron Schieffer)
Subject: Need another good (any mead is a good mead) recipe!
Just wanted to put the word out for a mead recipe with grapes (pyment?).
My grape vine is in its third year and has produced all kinds of grapes.
The variety is FLAME SEEDLESS, and I have found them to be quite good
so far. So let me see some good recipes to use them (before the birds
eat them all)!
Thanks!
- --
! Ron Schieffer ! Curtois' Rule ! Come Fly With Me! !
! AG Communication ! If people listened to ! . !
! Systems ! themselves more often, ! ._______|_______. !
! ! they would talk less. ! \(*)/ !
! gtephx!schiefferr@enuucp.eas.asu.edu ! o/ \o !
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Date: Fri, 18 Jun 93 13:46:35 CDT
From: Jacob Galley <gal2@midway.uchicago.edu>
Subject: Raisins and their yeasties
In my second mead, I put a pound of chopped raisins in the boil for
about a half hour --- "until the scum no longer riseth" as Digby
advises somewhere. That was an otherwise straight, still mead, ~8 lbs
wildflower honey (5 gal), champagne yeast. It was the best mead I have
made so far, but I could not discern any effect from the raisins,
besides perhaps some color. No haze.
A brewer/meader I met once was telling me about his yeast culturing
set-up. He said that he cultured a strain of wild yeast from the skin
of a raisin. The pure strain is excellent for mead. Does anyone have
any more specific information about using wild yeasts from raisins? I
remember that my father used to make hard cider by simply putting
fresh cider in a carboy with some raisins. He said it turned out okay,
"sometimes". Any comments?
Jake.
* What's so interdisciplinary about studying lower levels of thought process?
<-- Jacob Galley * gal2@midway.uchicago.edu
------------------------------
Date: Fri, 18 Jun 93 13:36:45
From: schiefferr@postoffice.agcs.com (Ron Schieffer)
Subject: Mead with grapes (pyment?)
Excuse me if this is a duplicate. We are changing network connections
at this time, and I am not sure if the last message made it out or not.
Anyway, what I am looking for is mead recipes using grapes. If you have
any, you can send them directly to me, or the digest. Those that are
sent directly will probably get posted later anyway :-) You make the call.
My grape plant is in its first production year, and I would like to use
the fruit for something better than just eating. Also, you might include
your opinions as to the quality of the finished product.
Thanks!
- --
! Ron Schieffer ! We have one chance. If you do good ! Come Fly With Me! !
! AG ! every day, you will....see other good ! . !
! Communication ! people on the other side. If not, you ! ._______|_______. !
! Systems ! will not see them. -Joe Flying Bye ! \(*)/ !
! schiefferr@agcs.com ! o/ \o !
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End of Mead Lover's Digest
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