Mead Lovers Digest #0139

eZine lover (@eZine)

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Mead Lovers Digest

 · 6 months ago

 

Mead Lover's Digest #139                            Wed 26 May 1993 

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

 
Contents: 
  RE: Mead Lover's Digest #138 (May 25, 1993) (Russ Gelinas) 
  Re: Mead Lover's Digest #137 (May 22, 1993) (perreaul) 
  Some beginners questions (Mark_Davis.osbu_south) 
  Holy embarassment Batman... (FSAC-PMD) <pburke@PICA.ARMY.MIL> 

 
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Date:    Tue, 25 May 1993 9:10:17 -0400 (EDT) 
From: R_GELINAS@UNHH.UNH.EDU (Russ Gelinas) 
Subject: RE: Mead Lover's Digest #138 (May 25, 1993) 

One quick question Dan, 

>honey, 0.4 t/gal malic acid, 0.4 t/gal tartaric acid, 0.4 t/gal yeast  
            ^^^^^ 
is that teaspoons or tablespoons? 

Actually 2 questions.  Where is the 1994 conference to be held? ;-) 

Russ Gelinas 
esp/opal 
unh 

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Date: Tue, 25 May 93 9:18:47 EDT 
From: perreaul@egr.msu.edu 
Subject: Re: Mead Lover's Digest #137 (May 22, 1993) 

I still don`t like Sparkaloid....Last year while in Philly, I had the 
opportunity to find HB distributor with a few books on Mead...Making Mead 
by Roger A. Morse, Libraary of Congress Catakig Card Number: 80-53765 is 
I think an excellent book to reference....Page 77, Meads that will not clear. 
There are four basic methods of forcing cloudy wines and meads to clear: 
chilling, heating, fining and filtering. Egg albumin is a popular fining agent 
for the home wine maker. Usually, the whites of fresh eggs are used. 
The white of one egg will fine 10 to 20 gallons of wine. The egg albumin is 
added to a small amount of water or wine and beaten thoroughly. The wine is 
allowed to settle for a day or two before it is decanted.... 

I had also mentioned eggshells...Another old book I picked up in the 70`s 
"Home Made Wine Secrets by Peggy Hutchinson, ISBN 87749-154-2....Page 18, 
Clearing...First of all, you can use eggshells. Two or three to the gallon is 
usually the right number, unless you want to make a compleltely colourless 
brew.....Eggshells do not interfere with the flavour of the wine, but a 
small lime content...It is most important to use only eggshells that are 
fresh, they will have a flavour; and, of course, the shell of an egg that has 
been in waterglass would ruin the brew, for waterglass is a strong washing 
soda..  The second method of clearing is by beating the white of an egg into 
it. This should only be used only in obstinate cases, when you want to hurry 
away the milky appearance....... 

I am more than happy to have shared information..I will be gone to Maine 
until the week of June 8 at which time I would be happy to respond and my 
mail will be stored until my return.  My adrs is:::  Perreaul@egr.msu.edu 

Incidently, waterglass is also known as Sodium Silica and is an egg 
preservative. I used it to temporarily patch a leaky head gasket. It 
can be purchased at some drug stores. 

There you are Mr. Hinz... 

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Date:   Tue, 25 May 1993 08:48:37 PDT 
From: Mark_Davis.osbu_south@xerox.com 
Subject: Some beginners questions 

 
Hi all, 
        I am going to be starting my first batch of mead in the next couple of 
days and I have a few questions before I start. 

I am planning on a batch of sweet mead and I would like a few recommendations 
for a recipe. 

I have about 12 pounds of clover honey that has been set aside for this batch 
and I picked up a liquid yeast culture (GW Kents sweet mead yeast). I also 
bought some yeast nutrient and acid blend. 

Now that I have this stuff I am wondering what is the best way to start. 

I would like to make five gallons then split the five gallon batch up a bit. I 
tried a fruit mead(I forgot the proper name for a fruit mead?) made with dates 
and I would like to recreate this in a one gallon batch. I would also like to 
set a gallon aside for a spiced mead (any recommendations for the spices to 
use?). 

I guess that the main question would be has anyone tried the GW Kent yeast 
culture for making sweet meads and if so are there any caveats associated with 
its use? 
And lastly, is it best to add fruit to the secondary or should I split the 
batch and add the fruit to the primary. 

Thanks in advance for your assistance! 
Mark_Davis.osbu_south@xerox.com 

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Date:     Tue, 25 May 93 15:40:53 EDT 
From: "Peter J. Burke" (FSAC-PMD) <pburke@PICA.ARMY.MIL> 
Subject:  Holy embarassment Batman... 

I did the unthinkable. 
While pushing the airlock/stopper into the carboy, 
the stopper went all the way in. 

Does anyone have a clevver way of getting the stopper out ? 
(I have since siphoned my mead out to a different carboy) 

Thanks in advance, 
Pete Burke  <pburke@pica.army.mil> 

  

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End of Mead Lover's Digest 
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