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Mead Lovers Digest #0143
Mead Lover's Digest #143 Tue 01 June 1993
Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator
Contents:
Ready for bottling, how do I prime? (J. Abraham)
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Date: Mon, 31 May 93 09:37:53 MDT
From: jabraham@enci.ucalgary.ca (J. Abraham)
Subject: Ready for bottling, how do I prime?
My mead is clear and delicious smelling. Still tastes a little bit
like listerine, but that will cure out in the bottle, wont it?
Help me bottle it. A couple of questions:
1) Can I prime it with honey? If so, any suggestions on how much to
use? I was planning on measuring the SG of 1/2cup of sugar in a 500mL
solution, then making a 500mL solution of honey with the same SG. Will
this work? I don't really want to prime with sugar, as I'm worried
about getting a cidery taste.
2) If I prime it will I get a little bit of yeast sediment at the
bottom of every bottle? It's so deliciously clear now, I'd hate to
cloud it up with sediment. Maybe I should make half of it
uncarbonated.?
Attached after my .sig is my brewing log so far. Sorry for the
haphazard mixing of metric and imperial units.
- --
"Wow, it's like a 'Calvin and Hobbes' fantasy but without the
artistic look to it" - Scott Adams' (SCOTTADAMS@AOL.COM) character
"Dilbert" talking about Internet.
- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
John E. Abraham, P.Eng. \ ryryryryry / Mathematical Modelling
jabraham@acs6.acs.ucalgary.ca \______________/ Computer Simulation
******* Current research: Transportation and Land Use Interaction *******
trombone/piano/harmonica blues/jazz/rock player <> backpacker <> traveller
Brew 4: Mead
93 04 15
7 cloves (cracked)
2 sticks cinnamon (broken)
12 lbs clover honey
2 pckgs champagne yeast (saccharomyces beyanus)
1 L Just Pikt(tm) frozen florida grapefruit juice (NOT from concentrate)
2 tsp Diammonium phosphate (yeast nutrient)
o Spices simmered for 20 min
o honey and Nutrient added
o much later, full boil for 15 minutes (partial boil for about 40 min),
some scum and spices skimmed off.
o bunch of cops removed to brew vessel to make room for grapefruit
juice
o grapefruit juice added, held @ about 90degC for 15 min to pasteurise
grapefruit juice
o thrown into brew vessel, water added to 26L (about 5 gallons) and
75degF
o SG 1.073
o pitched yeast
- -----
93 04 19 SG 1.054 man, this stuff is churning
- -----
93 04 27 Racked, SG 1.007, cloudy peachy colour, kind of like
honey&/or grapefruit. Lots of CO2. Champagne taste.
- -----
93 05 30 SG 0.996 clear, delicious smelling, a little strong
tasting, needs to smooth out a bit in the bottle.
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End of Mead Lover's Digest
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