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Mead Lovers Digest #0189
Mead Lover's Digest #189 Tue 10 August 1993
Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator
Contents:
Re: Corks and corking (Daniel Roman)
Small mead converted to cherry melomel. (Mark Taratoot)
Mead Yeast/Acid Blend (Harry Covert)
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NOTE: There is now an MLD FTP archive on sierra.stanford.edu in pub/mead
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Date: Mon, 9 Aug 1993 09:10:00 -0400 (EDT)
From: roman@tix.timeplex.com (Daniel Roman)
Subject: Re: Corks and corking
EC Kraus (sp?) which is someplace in Missouri (if they have not floated
away) sells corks and corking equipment. I don't have the address or
phone number handy but you should be able to find an ad for them in the
back of a homebrewing magazine or Popular Mechanics (or something like
that). I used to buy homebrewing supplies from them before a homebrew
store opened up next town over.
- --
Dan Roman Internet: roman@tix.timeplex.com (prefered address) //
ccMail: roman_d@timeplex.com GEnie: D.ROMAN1@genie.geis.com \X/ Only AMIGA!
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Date: Mon, 09 Aug 1993 15:28:55 -0600 (MDT)
From: Mark Taratoot <SLNDW@CC.USU.EDU>
Subject: Small mead converted to cherry melomel.
Greetings!
Several weeks (months?) ago I wrote about a small mead I had made that was
lacking somehting. It has been sitting in a carboy since then, and I
finally did something about it. The original mead was a SG 1.042 must
simmered with 11 cloves to make 5 gallons. The acid was only .37%
tartaric. I have two pie cherry trees in my yard, so I incorporated
them into this mead. I had picked about 10-15 pounds(??) and put
them in the freezer. The trees had been affected by some kind of
fly that lays eggs in the fruit, so after a few weeks, all the cherries
on the trees had larvae in them. I decided to juice the frozen cherries
as I felt that would be the easiest way to remove the pits. After I
had juiced them, I found there were small larvae floating on the
lovely red juice. Yuk. So I filtered the juice through a coffee
filter and the result was a brilliant red juice that was quite tart.
It might have been good to drink by itself, but after I sulfited it, I
didn't want to keep drinking it.
I then simmered 6 cups additional honey, 2 cups dextrose, acid blend,
yeast nutrient, a few more cloves, and some ginger. After the scum
quit rising, I added the half-gallon of juice. As the must was cooling
I added some pectic enzyme. When the whole thing was cool, I put
it in a primary bucket and racked the small mead on top of it. There
was an additional gallon of the small mead, so I racked it into a one-
gallon jug and adjusted the acid. The 5 gallons now have SG=1.047
and acid=.63% tartaric and is a lovely pink-red color (the small mead
had fermented out, for the most part). I plan on bottling the one
gallon of small mead in a couple weeks or so, and I will let the new
mead go for a while. When Cox gets in a new "crop" of Snowberry honey,
I may add some more (alas, I used the last 6 cup :( ). Most likely,
I will rack some of the mead off and sparkle it, and add more honey to
the rest and bottle it as a still mead when it is done.
Soon, the plums, pears, and apples will be ripe. Then the grapes.
I can hardly wait!
-toot
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Date: 09 Aug 93 21:01:57 EDT
From: Harry Covert <73232.167@CompuServe.COM>
Subject: Mead Yeast/Acid Blend
Yeast Labs has come out with both a sweet and dry mead yeast. Has anyone
used either of these and do you know what yeast strand each of these is?
I have used Vierka mead yeast before with good results. Also, how much
acid blend and which type is recommended?
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End of Mead Lover's Digest
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