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Mead Lovers Digest #0302
Subject: Mead Lover's Digest #302, 11 May 1994
From: mead-lovers-request@eklektix.com
Mead Lover's Digest #302 11 May 1994
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Coordinator
Contents:
RE: Ethiopean Tej (williams@tsasa.lanl.gov)
newbee ()
Honey & Nutrients (Sean C. Cox)
Re: tej (Eric Simmon)
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------------------------------
Subject: RE: Ethiopean Tej
From: williams@tsasa.lanl.gov
Date: Tue, 10 May 94 11:34:26 MDT
of this 'tej' is hopped must, what makes that different from an 'ale mead',
which is also hopped plain mead?
can you give us an idea of what amounts of hops/kinds that you would add
for a traditional 'tej' wine?
k.
------------------------------
Subject: newbee
From: <rsharris@students.wisc.edu>
Date: Tue, 10 May 94 13:09:20 CST
Greetings all -
I've been on the HBD for 7 or 8 months, and brewing that long also. 8
weeks ago I brewed my first batch of mead and I've found my calling in life.
Right now I have 18 gal fermenting and this last weekend tried my initial
batch, a melomel, when I bottled. The initial batch was divided up into 6
one gal jugs, and different fruits were added.
Another batch is an orange/ginger, from the recipe in cats_meow. My
question - will the ginger ever mellow out? I bottled the mead last weekend
and the ginger was too overpowering for my tastes.
I also started a batch 2 weeks ago using S. Californian honey my father
raised. The honey is about 17 years old, and taste fine when it was added.
Are their any +'s or -'s to using old honey?
Also, have any of you aged mead in gallon volumes? I have some antique 1
gal jugs that will hold a wine cork. I know that bigger quanities (22oz.
bottles compaired to 12oz. bottles) will help in better aging. If I use
these I will probably have to bottle the mead without carbonation, I don't
think the corks would hold otherwise.
******************************************************************
* Robb S. Harris *
* rsharris@students.wisc.edu *
* *
* If I found myself on another planet *
* I'd probably be a holy sandwich-maker *
******************************************************************
------------------------------
Subject: Honey & Nutrients
From: scox@factset.com (Sean C. Cox)
Date: Tue, 10 May 94 16:05:30 EDT
Hi all,
It's time for me to stop lurking and actually start talking here.. :)
I'm planning to start my first mead batch this week (some needed
equipment is on order), and I have a question... If I use unprocessed honey
(no heating or filtering) do I need to add yeast nutrient? (My goal is
fermentation in non-geologic time.)
The reason I ask is that a health food store nearby has unprocessed
honeys that say they haven't been heated or filtered (they also have
super-processed honeys, and evrything in between) and I was wondering if
plain un-mucked-with clover honey (to start) would work ok (again, in
non-geologic time. I'mm willing to give it several months, but not several
years. :)
Curious in Connecticut,
Sean
scox@factset.com
------------------------------
Subject: Re: tej
From: simmon@eeel.nist.gov (Eric Simmon)
Date: Tue, 10 May 94 17:16:03 EDT
I live in DC and have seen the Honey wine at
restaurants in DC.
What is in a honey wine? is it fermented honey or
honey and grapes or honey and hops or honey, grapes and hops?
I would also like a recipe for tej, if no one
here can come up with one, I would be willing to talk to
some of the local restaurants to see if anyone knows.
-Eric
simmon@eeel.nist.gov
------------------------------
End of Mead Lover's Digest #302
