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Mead Lovers Digest #0279
Subject: Mead Lover's Digest #279, 17 March 1994
From: mead-lovers-request@eklektix.com
Mead Lover's Digest #279 17 March 1994
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Coordinator
Contents:
Mint mead (Michael L. Hall)
CFV: sci.agriculture.beekeeping (Asbestos)
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------------------------------
Subject: Mint mead
From: mlh@cygnus.ta52.lanl.gov (Michael L. Hall)
Date: Thu, 17 Mar 94 10:09:52 MST
Jim Sims asks about mint meads. Since I have recent experience with
this, I though that I would respond. Here's my recipe/comments:
Hint of Mint Methyglin
Honey
Lb Brand or Origin Date Added
0.20 Questa Raw Clover 9/4/93
9.84 Questa Raw Clover 9/6/93
Spices
Amount Type and Origin Form Date Added
3.5 oz. Spearmint (Moroccan, Fresh Leaves 9/26/93
Red, Pennyroyal)
Yeast
Amount Brand and Strain
1 qt starter/0.5 pkt Red Star Prise de Mousse Wine Yeast
Additives
Amount Ingredient Date Added
0.25 tsp Yeast nutrient 9/4/93
3.0 tsp Yeast nutrient 9/6/93
0.5 tsp Vitamin C 12/16/93
Pasteurization
Date Time Temp. Volume Remarks
9/4/93 20 min 155 F 1 qt. Starter was double this volume.
9/6/93 25 min 155 F 3 gal. Main wort.
9/26/93 30 min 198 F 1 qt. Mint leaves, 3 cups fluid after
straining.
Specifics
Final Size 3.4375 gallons
Specific 1.115 -- Deduced Original SG
Gravity 0.999 -- Final SG
Alcohol 15.16 v%, 12.14 w%
Calories/bottle 69.41 Ext + 330.31 Alc = 399.72
Temperatures Pitch: 73 F, Ferment: 68--74 F
Yield (gallons) 3.18 gallons
Priming none -- still mead
Record
Date SG Action or Observation
9/6/93 1.129 Initial fermentation very slow but steady.
9/26/93 -- Made mint tea using fresh leaves from the backyard.
Cuisinarted leaves to chop them. Simmered for 30 minutes
in a quart of water. Strained it through a coffee filter.
Resultant fluid was dark amber colored.
12/16/93 0.999 Bottled. Tastes light (?) and smooth. Reasonable honey
expression, with a light clover/desert taste. Not much
mint at all.
------
Some people that have tasted the mead have been able to taste the mint,
but others haven't. I think that it's *very* far in the background. I
can taste something that I think of as a prickly pear taste --- a
dryness or powderiness. It's hard to describe if you haven't tried
prickly pear mead. I've tried prickly pear mead several times while
judging at the Nationals. Any way, there were no prickly pears in this
mead, but it was made with a "desert" honey, which is where I think it
gets its taste. I would add more mint leaves than I added if I wanted a
real mint taste.
------
This recipe is taken from a LaTeX document form that I have made up for
meads (I took out all the commands for the ascii version). I modified a
brewing LaTeX file, but there is almost nothing of that left. I plan to
post it here on the mead list after I'm completely satisfied with it. I
hope you will excuse the long post when I do.
Mike Hall
Los Alamos Atom Mashers
------------------------------
Subject: CFV: sci.agriculture.beekeeping
From: rdippold@qualcomm.com (Ron "Asbestos" Dippold)
Date: Thu, 17 Mar 94 14:42:03 PST
FIRST CALL FOR VOTES (of 2)
unmoderated group sci.agriculture.beekeeping
Newsgroups line:
sci.agriculture.beekeeping Beekeeping, bee-culture and hive products.
Votes must be received by 23:59:59 UTC, 5 April 1994.
After the CFV appears on news.announce.newgroups it will be sent to
<bee-l@uacsc2.albany.edu> and <mead-lovers@eklektix.com> mailing lists.
This vote is being conducted by a neutral third party. For voting
questions only contact rdippold@qualcomm.com. For questions about the
proposed group contact Adam Finkelstein <adamf@hopper.itc.virginia.edu>.
CHARTER
Discussion on all aspects of beekeeping,bee-culture, and products of
the hive.
Sci.agriculture.beekeeping will provide beekeepers, bee scientists,
farmers, and the general public one place for apicultural
information. A FAQ is needed for bee-culture and beekeeping from
African bees, to bee venom therapy. The curious are invited to discuss
bee lore or ask questions, and the experienced beekeepers will be able
to advise and help with the anecdotal information so necessary to
beekeeping.
HOW TO VOTE
Send MAIL to: voting@qualcomm.com
Do not post to the mailing list, it will not be counted.
Your mail message should contain one of the following statements:
I vote YES on sci.agriculture.beekeeping
I vote NO on sci.agriculture.beekeeping
You may also ABSTAIN in place of YES/NO - this will not affect the outcome.
Anything else may be rejected by the automatic vote counting program. The
votetaker will respond to your received ballots with a personal acknowledge-
ment by mail - if you do not receive one within several days, try again.
It's your responsibility to make sure your vote is registered correctly.
One vote counted per person, no more than one per account. Addresses and
votes of all voters will be published in the final voting results list.
------------------------------
End of Mead Lover's Digest #279
