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Mead Lovers Digest #0119
Mead Lover's Digest #119 Tue 27 April 1993
Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator
Contents:
Aging (Mark Taratoot)
Beer Yeasts (Scott James.)
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NOTE: There is now an MLD FTP archive on sierra.stanford.edu in pub/mead
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Date: 26 Apr 1993 10:41:40 -0600 (MDT)
From: Mark Taratoot <SLNDW@CC.USU.EDU>
Subject: Aging
Greetings.
Just wondering if anyone else caught the article in National
Geographic this month about honey. If not, check it out!
Also, I have a question. I bottled my first mead (pyment)
in late February. It consisted of:
1 gallon local honey (gift from a friend)
10 pounds of concord grapes (from my back yard)
2-3 tsp acid blend
3-5 tsp yeast nutrient
campden tablets
Redstar Champagne yeast
I started this stuff on November 1. We had already had a
couple of frosts, so the grapes were really sweet. When I
pitched the yeast I had three gallons. I used one of the
gallons for topping off after each racking (and the
occaisonal sample) and by the time I bottled it I had less
than 2.5 gallons. The stuff was deliceous right out
of the fermenter. After about a month I took an 8 ounce
bottle to a party for all to sample. It really is yummy.
My question is, How in the hell am I supposed to let this
stuff age when it is so good even now? What can I expect
to happen to the flavors during the next year or two?
I assume it will become drier, which would probably be
an improvement. Will the flavors fade? Anyone?
Thanks!
-toot
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Date: Mon, 26 Apr 93 10:17:03 MDT
From: scojam@scojam.Auto-trol.COM (Scott James.)
Subject: Beer Yeasts
Mead Lovers,
Has there been a list compiled to reflect the variations found using
different beer yeasts in the production of mead?
I've used Pasteur Champagne yeast for one batch, only to discover how
``listerine'' is made. Actually after 1 1/2 years aging, it came out
clear and drinkable (I was in college at the time...)
My latest batch has Wyeast Belgian which is supposed to have a greater
tolerance for alcohol (dubbel, trippel styles need this) but I haven't
bottled yet. It has been fermenting (and finished) about 6 months.
Maybe we should just report the results using some standard format?
I propose the following:
NAME: Pateur Champagne Yeast
FERMENT: very active, done in 4 months.
AGING PROFILE: Drinkable after 16 months, still slight listerine taste.
Should probably have waited longer (roommates couldn't wait)
FUTURE: Needs lots of aging, not a good idea for attempts at young meads.
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Scott James scojam@Auto-Trol.COM
Ham (N0LHX) -:- Guitarist Auto-Trol Technology
HomeBrewer : Private Pilot (ASEL) Denver, Colorado USA
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End of Mead Lover's Digest
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