Mead Lovers Digest #0238

eZine lover (@eZine)

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Mead Lovers Digest

 · 7 months ago

 
Mead Lover's Digest #238                                  1 December 1993 

            Forum for Discussion of Mead Making and Consuming 
                      Dick Dunn, Digest Coordinator 

Contents: 
  Re: Campden tablets ("George R. Flentke") 
  Re: Maple??? ("Dave Polaschek") 
  Re: Orange Blossom Special ("Dave Polaschek") 
  1st mead (Kenneth Haney) 

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Subject: Re: Campden tablets 
From: "George R. Flentke" <GRFLENTK@vms2.macc.wisc.edu> 
Date: Tue, 30 Nov 93 09:14:01 CST 

I do not wish to be an alarmist, but be careful, Campden tablets are sodium 
metabisulfite.  Sulfites can be difficult for people with allergies and 
asthma.  Because some people respond very violently, all commercial wines that u 
se 
sulfites must label their products.  If your reactions get worse, you might 
consider switching to boiling. 
George R. Flentke 
School of Pharmacy 
University of Wisconsin-Madison 
GRFLENTK@macc.wisc.edu 

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Subject:  Re: Maple??? 
From: "Dave Polaschek"  <DAVEP@county.lmt.mn.org> 
Date:     30 Nov 1993 9:13:00 CST 

rcd@raven.eklektix.com (Dick Dunn) writes: 
> Anyone out there tried combining maple syrup with honey in a mead? 

I haven't tried using it in a mead, but I did use some maple syrup in 
an amber ale, and it was a nice addition. I think at this point I'd 
probably reserve it for darker beers, though. As you said, the taste 
isn't subtle, and people do tend to either love it or hate it. 
davep@county.lmt.mn.org----------------------------Dave Polaschek, software guy 
AppleLink:LASERMAX-------------------------LaserMaster Corp.,7156 Shady Oak Rd, 
ATTNet:6129439204------------------------------------Eden Prairie, MN 55344 USA 

------------------------------ 

Subject:  Re: Orange Blossom Special 
From: "Dave Polaschek"  <DAVEP@county.lmt.mn.org> 
Date:     30 Nov 1993 9:22:57 CST 

SMITH@EPVAX.MSFC.NASA.GOV (The Ice-9-man Cometh) writes: 
> How am I going to get that much wax out of the honey?  Any good skimming 
> techniques? 

Seems to me there's two ways to go: 1) be traditional and just keep 
stuffing comb with honey into some water, letting the water dissolve 
the honey, and then pull out the comb (if it's in largish chunks); 
2) boil it all up in plenty of water, and run it through a filter - 
coffee filter oughta work, although cheesecloth might be better. 

> Are there any really good additives to put in with orange blossom honey? 
> I am planning to just make a traditional mead with it, but I'm open to 
> suggestions. 

Sounds tasty enough as is. I wouldn't add anything except yeast. 

> What the hell do I do with the jar of jalapeno preserves that got in with 
> the honey jars by mistake? 

Either make up a batch of salsa or put 'em into a summertime beer. 
Jalapeno beer is a surprising summertime treat (made one a couple summers 
back). Just make sure to use moderation in all things, especially peppers. 
Don't know whether this would work with a mead, but I'd suspect that 
you'd want the more hearty character of barley to go with the pepper 
taste. 
davep@county.lmt.mn.org----------------------------Dave Polaschek, software guy 
AppleLink:LASERMAX-------------------------LaserMaster Corp.,7156 Shady Oak Rd, 
ATTNet:6129439204------------------------------------Eden Prairie, MN 55344 USA 

------------------------------ 

Subject: 1st mead 
From: haney@ampex.com (Kenneth Haney) 
Date: Tue, 30 Nov 93 14:55:08 MST 

 
Hi, 

  I just have a couple quick questions.  I made my first mead 2 months 
ago. I have racked it twice and the fermentation seems to be pretty  
much done, no glubs and a real low gravity reading. What I was wondering 
is, how long does it normally take to clear? Should I wait for it to 
clear before I bottle it? I know I need to wait somewhere around a year 
before I drink it but what about bottling? Is there a difference in the 
amount of liquid I put in the bottle for a still mead from a sparkling 
one? And lastly, how do I prime it to make a sparkling mead? I thought 
I would put up half as sparkling and half as still. 

Thanks 
Ken 
haney@ampex.com 

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End of Mead Lover's Digest #238