Mead Lovers Digest #0278

Published in

· 7 months ago

Subject: Mead Lover's Digest #278, 17 March 1994 
From: mead-lovers-request@eklektix.com 

Mead Lover's Digest #278                                  17 March 1994 

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

Contents: 
  Mint Mead? (Jim Sims) 
  to rack or not ? (SPEAKER.CURTIS) 
  Aeration? (John Glaser) 

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

Subject: Mint Mead? 
From: sims@scra.org (Jim Sims) 
Date: Wed, 16 Mar 94 08:15:00 EST 

 The local grocery has freah mint leaves. I _love_ mint and am 
wondering about brewing a mint mead. Any ideas on how much mint to 
use per gallon of water/lb of mead?  

 I usually boil the water, etc for 10-15 minutes, remove from heat, 
add the honey and let it steep 20 minutes before chilling and 
pitching yeast. I'm imagining i'd add the mint leaves along with the 
honey.  

 Any easy way to sanitize the leaves? I'm guessing i'd treat them like 
fruit i've added to the secondary - rinse with NAmeta-bi-sulfite, or 
whatever that stuff is in Campden tabs.... 

thanks, 
jim 

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

Subject: to rack or not ? 
From: CSS2@OAS.PSU.EDU     (SPEAKER.CURTIS) 
Date: Wed, 16 Mar 1994 09:22 EST 

A Question:  My first mead has been in the carboy for about a month now. 
It is starting to clear, but is still fairly turbid.  I am trying to decide 
whether to rack the mead out to my bottling bucket (santized, of course), 
quickly rinsing the yeast out of the bottom of the carboy, and transfering the 
mead back into the carboy.  Does this sound like a good idea or not?  Will the 
mead clear any faster if I remove the yeast sediment?  Will I have yeasty 
tasting mead if I leave the yeast in there for another month (I figure it 
should be done in about two months - fermenting at about 65F - right?)  Any 
advice would be appreciated. Please reply to me personnally...thanks 
Curt Speaker 
css2@oas.psu.edu 

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

Subject: Aeration? 
From: John Glaser <glaser@analog.ece.arizona.edu> 
Date: Wed, 16 Mar 94 10:31:27 -0700 

Just a quick question. When making mead, do you aerate the cooled   
must before pitching the yeast, as you do for beer wort?  

Thanks, John Glaser (glaser@analog.ece.arizona.edu) 

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End of Mead Lover's Digest #278