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Mead Lovers Digest #0292
Subject: Mead Lover's Digest #292, 17 April 1994
From: mead-lovers-request@eklektix.com
Mead Lover's Digest #292 17 April 1994
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Coordinator
Contents:
Blackberries vs. Black Raspberries ("John R. Calen (4.4113 (External 1)")
sulfite woes (Hal Thompson)
Rose Syrup (Chuck Stringer)
mead styles (Forrest Cook)
Re: Mead Lover's Digest #291,... (meadmstr@aol.com)
quick administrivium (Dick Dunn)
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------------------------------
Subject: Blackberries vs. Black Raspberries
From: "John R. Calen (4.4113 (External 1)" <calen@VNET.IBM.COM>
Date: Fri, 15 Apr 94 07:58:43 EDT
I'm sure that by now there's no doubt in the original poster's mind that the
two fruits are very different. What I haven't seen is someone tell them the
biggest difference between the two. Being the wonderful mead-maker that
I am, I'll gladly chime in.
If you pick the ripe fruit and the core stays in it, it is a blackberry. If
the core stays on the bush, it's a black raspberry.
We've got both growing wild here in the Mid-Hudson Valley. The black
raspberries tend to be smaller and far less juicy than the blackberries.
I'm about to make a raid to bring back a few of the untended wild
blackberry plants. With a little TLC they ought to produce some humongous
fruit.
Regards,
John Calen
------------------------------
Subject: sulfite woes
From: hthompso@info-ent.com (Hal Thompson)
Date: Fri, 15 Apr 94 09:29:09 MST
I have made several 1 gallon batches of sweet mead in the
past with success. I am now trying a 5 gallon batch with 15
lbs. of orange blossom. I have always used sulfite
sterilization. This batch was started about 2 wks. ago with
100 ppm sulfite. I used 5 tsp. of yeast nutrient. After 24
hrs. I pitched the Vierka Sauterne yeast to a quick and
painless sulfite death. After a week or so I pitched some
more yeast (a German mead type) and got a little activity.
For over a week the must was in the trashcan style
primary. I then racked the must into the secondary fearing
contamination as there was so little activity. There was
some sediment in the primary, and there had been a little
foam on the top, but racking seems to have ceased all
activity. So, two days ago I pitched liquid sweet mead
yeast. Still no activity. The must taste great, but it
still has a slight sulfite taste. How many ppm does it take
to be able to taste it? How long will it take to get rid
of it? Or, do I need more yeast nutrient?
The temperature is in the high 60's. Maybe 70 or over at
times.
The reason for the different yeasts was availability. Then
I tried the liquid in hopes of better yeast.
I remember not too long ago an article by someone who never
sterilizes and has success. I will not sterilze my next
batch.
------------------------------
Subject: Rose Syrup
From: Chuck Stringer <cstringe@nickel.ucs.indiana.edu>
Date: Fri, 15 Apr 1994 12:29:31 -0500 (EST)
I saw something called 'Rose Syrup' in an oriental grocery the other
day and I've been thinking about using it in a mead. I was going to
make a simple clover mead and add the syrup near the end to give it a
nice nose and maybe a little extra taste, though I have no idea what a
rose tastes like. As anyone else tried this stuff? I've checked a
couple oriental groceries and they look like an excellent source for
some unusual flavorings and juices. (lychee, kuquat, papaya, etc)
Chuck Stringer
cstringe@indiana.edu
------------------------------
Subject: mead styles
From: Forrest Cook <cook@stout.atd.ucar.EDU>
Date: Fri, 15 Apr 1994 13:58:44 -0600
I'd like to compile a list of the basic types of meads and mead varients.
This list seems like the obvious place to get accurate information and
hopefully not start a flame war :-)
Here's a start, hopefully there aren't too many inaccuracies.
cyser fermented honey with apples
mead fermented honeymelomel fermented honey with fruit ?
metheglin fermented honey with spices ?
melomel fermented honey with fruit ?
metheglin fermented honey with spices ?
pyment fermented honey and grapes
vanillomel fermented honey with vanilla (just kidding but one could
also add mintomel, maplemel, garlomel, peppermel/capsaiomel,
cocomel, cocamel, and potamel while we're at it :-)
How about baklavamel with nuts and bits of filo paper in solution
?
I digress.
Are there specific names for meads that are dry, sweet, syrupy sweet, and/or
bubbly?
Forrest Cook
email:cook@stout.atd.ucar.edu
ham:WB0RIO
------------------------------
Subject: Re: Mead Lover's Digest #291,...
From: meadmstr@aol.com
Date: Fri, 15 Apr 94 19:42:38 EDT
> ....going now for 8 weeks and has a SG of 0.998 - I think it's done,
>right?...... If I do use gelatin, ....
>What other yeasts have folks had luck with?
>Curt
>css2@oas.psu.edu
A totally dry mead will have a S.G. of .985, so depending upon the amount of
residual sugar that you like....it as done ...i.e your residual sugar will be
about 1.3%....
Lavlin K-1 and Lavlin EC-1118 Prisse De Mousse yeasts are excellent for mead
production. K-1 is a killer strain, ferments vigorously under low nutrient
conditions, and is resistant to mutation at the higher fermentation
temperatures that mead likes. EC-1118 is a champagne yeast, again, an
isolated killer strain, ferments rapidly and alcohol tolerant.
I would recommend avoiding Montrachet totally from making mead. It is
somewhat temperature/pH intolerant, and has been known to produce more
Hydrogen Sulfide than alcohol under certain circumstances.....
Hope this helps
Ken aka meadmstr@aol.com
>From: rcd@raven.eklektix.com (Dick Dunn)
>Date: 15 Apr 94 01:11:28 MDT (Fri)
>>Brian.Smithey@central.sun.com (Brian Smithey) wrote:
>> In Papazian's "Brewing Mead" section of the Gayre/Papazian >>
>>acid additions when making melomels, as the acid contribution of
>> fruits is variable...
>I think this is an unfortunate result of recipes which try to adjust >mead
musts to meet the criteria of wine musts...and I can't see any >reason it
should be necessary.
In melomels, pH is probably to the SINGLY most important parameter ( besides
ingredient ). In mead, unlike wine, pH and TA ( titratable acidity ) is very
closely related. Actually, depending upon the mineral content of your water,
adding acid may not be necessary.
pH is important for fermentation ( wine yeasts tolerate a wide pH, but are
most active in the 3.0 -4.0 range ) as well as protein stability, and
longevity. Protein solubility is totally pH dependant ( ever have a haze ???
). Most bacterial/microbial contaminants are killed by either alcohol content
/ pH........ If your must is 3-4 I wouldn't bother doing TA....
------------------------------
Subject: quick administrivium
From: rcd@raven.eklektix.com (Dick Dunn)
Date: 17 Apr 94 21:41:40 MDT (Sun)
If you folks are telling other mead-makers about the Digest, please ask
them to provide a full "human name" along with the email address when they
send their "subscribe" message. This helps me deal with duplicate checks,
bounces, mail problems, etc.
-Dick
------------------------------
End of Mead Lover's Digest #292
