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Mead Lovers Digest #0274
Subject: Mead Lover's Digest #274, 9 March 1994
From: mead-lovers-request@eklektix.com
Mead Lover's Digest #274 9 March 1994
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Coordinator
Contents:
Re: Honey Prices (John DeCarlo x7116)
Maple wine (?) aging (Ron Schieffer)
Wine question ("THE FOURWHEELIN' 'TALIAN WANNABE JOKEMEISTER.")
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Subject: Re: Honey Prices
From: John DeCarlo x7116 <jdecarlo@homebrew.mitre.org>
Date: Mon, 7 Mar 94 07:39:17 EST
I find this discussion interesting because there are at least two
different views of honey prices:
1) Pay more per lb. to the beekeeper, because the quality is higher.
2) Pay less to the beekeeper, because eliminating the middleperson.
Personally, I paid a beekeeper $20 for a gallon of honey (presumably 12
lbs.) which made a wonderful mead (my only one). OTOH, Price Club
sells 5 lb. jars for $3.89. This means I paid about $1.66/lb to the
beekeeper and about $.79 to the store. I'll probably make a mead from
the Price Club honey just to see if I can tell the difference, keeping
the yeast the same.
John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet: 1:109/131 Internet: jdecarlo@mitre.org
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Subject: Maple wine (?) aging
From: schiefferr@agcs.com (Ron Schieffer)
Date: Mon, 7 Mar 1994 08:28:41 -0700 (MST)
The recent postings on the maple syrup fermentation peaked my
interest...but there wasn't enough information in it.
I have a small container of 1:1 concentration maple syrup and
water which has about completed it's fermentation. I would
like to know from those who have done this before, how long to
age this concoction for premium taste. Does it get better with
age? or is it at its best right now?
Thanks for your input!
Ron
--
Ron Schieffer @ AG Communication Systems .
schiefferr@agcs.com ._______|_______.
If you do good every day, you will go to the spirit \(*)/
world and see other good people on the other side. o/ \o
If not, you will not see them. -Joe Flying Bye
------------------------------
Subject: Wine question
From: "THE FOURWHEELIN' 'TALIAN WANNABE JOKEMEISTER." <AD75173@LTUVAX.bitnet>
Date: Tue, 08 Mar 1994 18:38:59 -0500 (EST)
Last fall I made a wine out of lemonade concentrate.... (if you can make it
out of welch's grape juice, you can make it out of lemonade, I thought.)
It was very good. So good in fact, that Murphy's Laws dictated that I
bottle it too early and lose a bottle to popped cork. :*(
Anyway.. I put together another bottle of it, but it hasn't fermented yet.
I believe it's too acidic for the yeast. What can I add to the bottle to
increase the PH?
Thanks.. Aaron.
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End of Mead Lover's Digest #274
