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Mead Lovers Digest #0319
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 |
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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
