Mead Lovers Digest #0319

eZine lover (@eZine)

Published in 

Mead Lovers Digest

 · 7 months ago

Subject: Mead Lover's Digest #319, 21 June 1994 
From: mead-lovers-request@eklektix.com 

 
Mead Lover's Digest #319                                  21 June 1994 

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

Contents: 
  Urea (brewing chemist Mitch) 
  Spice amounts for mead. (BUKOFSKY) 

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Subject: Urea 
From: gellym@aviion.persoft.com (brewing chemist Mitch) 
Date: Mon, 20 Jun 1994 11:16:56 -0500 (CDT) 

David Moore <72074.1740@CompuServe.COM> asks: 

> I have a simple question.  Everyone keeps referring to yeast "NUTRIENT", 
> but no one says exactly what they are using. 

Yeast hulls, personally. I believe mine came from GW Kent. 

> The reason I ask is; I recently read that Canada has banned the use of 
> nutrients containing urea because of possible carcinogenic byproducts. 
> The only yeast nutrient my local brewing store carries contains urea. 

I banned the use of nutrients containing urea and other vile things like 
ammonia salts due to the *nasty* tastes and smells imparted by them. They  
generally take a loooong time to age out, and if overdone, will never go away. 

If you are making traditional mead, a robust starter, yeast hulls, proper  
acidity, and vigorous aeration should do you just fine. If you are making  
melomel/pyment/cyser/hippocras/etc, the additional fruits and spices will give 
you all the nutrients you need.  

People generally add nutrients to speed up the process, to get their mead in 
the bottle sooner. The tradeoff in using nutrients with ingredients like urea  
is that you will now end up waiting just as long as you would have without 
additional nutrients, because you end up waiting for the off-flavors to  
fade. 

Cheers, 

Mitch 

--  
|                       - Mitch Gelly -                        | Zack Norman | 
|  software QA specialist, systems administrator, zymurgist,   |     is      | 
| AHA/HWBTA beer judge, & president of the Madison Homebrewers |  Sammy in   | 
|      - gellym@aviion.persoft.com - gelly@persoft.com -       | Chief Zabu  | 

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

Subject: Spice amounts for mead. 
From: BUKOFSKY <sjb8052@minerva.cis.yale.edu> 
Date: Mon, 20 Jun 1994 14:11:36 -0400 (EDT) 

 
I will reiterate my request for suggestions on spice/tea amounts in a dry  
mead I am making.  I am using cinnamon stick, cardamom, cloves, and  
Darjeeling tea.  I have not received one response since my post last  
week, and would appreciate some feedback. 

Thanks, 

Scott 

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End of Mead Lover's Digest #319