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Mead Lovers Digest #0317
Subject: Mead Lover's Digest #317, 13 June 1994
From: mead-lovers-request@eklektix.com
Mead Lover's Digest #317 13 June 1994
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Coordinator
Contents:
Mead Still Stuck - Help! (Robert Pyle)
corking (ZAJACJ@delphi.com)
FWD>1994 Mazer Cup ("Daniel F McConnell")
FWD>Registraation forms etc ("Daniel F McConnell")
Spice amounts (BUKOFSKY)
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------------------------------
From: lconrad@apollo.hp.com
Date: Fri, 10 Jun 1994 11:31:17 -0400
Reply to: lconrad@world.std.com
In-reply-to: mead-lovers-request@eklektix.com's message of 10 Jun 94 08:12:38 MD
T (Fri) <9406100812.AA26829@raven.eklektix.com>
Subject: Mead Lover's Digest #316, 10 June 1994
Steve Daughhetee writes asking about neutral fruit. I suspect from the
replies I got to my question last winter about mulberries that they might be
an answer. People wrote in about what wonderful clear mead of a beautiful
color they got with the mulberries, but the ones that mentioned the flavor
said it was unobtrusive.
The tree in my back yard has lots of green mulberries now. I think they will
be ripe here in late July or early August.
Laura
(lconrad@world.std.com)
In my rather limited meadmaking experience, I've noticed that melomels
appear to ferment and clear (when pectic enzyme is used) much more quickly
than do straight meads.
I'm adding yeast nutrient in all cases, and acid to the straight meads.
None of my meads are boiled.
Has anyone else noticed this? As I've never used less than 3lbs of
berries, I was wondering if anyone had any suggestions for a neutral flavored
fruit which could be added in small quantities and yield a quick mead with
little fruit character. Does this sounds to good to be true?
Thanks
Steve Daughhetee
SDD6@CORNELL.EDU
------------------------------
Subject: Mead Still Stuck - Help!
From: rpyle1@ef2007.efhd.ford.com (Robert Pyle)
Date: Fri, 10 Jun 1994 13:10:08 -0400 (EDT)
Hi there,
This is my first post to this digest, but I hope that someone here can
help me.
I posted to the HBD about two weeks ago about a mead that had stuck at
1.065 (down from 1.100) for about a month. I got a lot of helpful
responses from HBD'ers along with the address of the mead-lover's
digest.
I will briefly recap: I made a mead with 15 pounds of clover honey for
5 gallons of mead, added some acid blend and yeast extract. The initial
ferment went rather well, and then I racked it a couple of times (about
onec every three weeks). The mead stalled after about 2 months at
1.065. After posting and getting a lot of helpful suggestions, I
repitched some rehydrated champagne yeast with some yeast hulls.
Side note to *Jeff* Renner, I checked the ph and it was about 5, so I
didn't add any Calcium Carbonate as you suggested.
Two weeks later, the mead is still at 1.065, although I get some airlock
activity when I agitate the carboy.
I have two main questions: Are there any suggestions for restarting the
fermentation, and is it a good idea to agitate the carboy regularly
during fermentation.
OK, I have three questions. What is the source of the bubbles when I
agitate if the gravity is not dropping?
ANy help would be appreciated. Please email me at
rpyle1@ef2007.efhd.ford.com
Thanks a lot!
-Rob Pyle
------------------------------
Subject: corking
From: ZAJACJ@delphi.com
Date: Sun, 12 Jun 1994 23:27:46 -0400 (EDT)
I am about to bottle some mango mead and I am interested
in hearing about the relative merits of corking versus
capping meads. Also, I need to purchase a corker and
would appreciate any tips as to reputable corkers
generally available on the market. Are they are pretty
much created equal? Thanks for your help.
------------------------------
Subject: FWD>1994 Mazer Cup
From: "Daniel F McConnell" <Daniel.F.McConnell@med.umich.edu>
Date: 13 Jun 1994 07:21:58 -0400
Subject: FWD>1994 Mazer Cup
1994 MAZER CUP MEAD COMPETITION
ELIGIBILITY:
This is an AHA sanctioned event. All Makers of Mead are eligible.
You may enter as many categories as you like.
ENTRY REQUIREMENTS:
(1) Each entry will consist of TWO (2) BOTTLES of at least 177 mL (6 oz),
but not more than 750 mL (25 oz) preferably, 12 oz. Both corked and
capped entries are acceptable. Black out identifying marks on bottles
or caps.
(2) A completed RECIPE FORM, filled in with as much detail as possible,
must accompany each entry.
(3) A complete ENTRY FORM should be attached by rubber band to each
bottle.
(4) All ENTRY FEES must accompany entries when received.
(5) Mark shipping package THIS END UP.
(6) Pack those bottles well.
WHEN, WHERE, HOW:
(1) Entry fee is $6.00 per entry. All North American entries will be
accepted between Monday July 25 and Friday August 5, 1994. Inter-
national entries will be received anytime before August 5.
(2) First round judging will be held on Friday, August 12.
(3) Best of Show judging will be held on Saturday, August 13.
(4) Make checks Payable to: Dan McConnell, Mazer Cup Mead Competition.
(5) Entries can be dropped off or shipped to the following location:
MAZER CUP MEAD COMPETITION
c/o Dan McConnell
1308 West Madison
Ann Arbor, MI 48103
AWARDS AND PRIZES:
The beautiful mazers are hand-thrown at the prestigious Pewabic Pottery.
(1) The AHA/HWBTA 50-point rating scale will be used, with 25 points
required for award eligibility.
(2) The Meadmaker of the 1st, 2nd and 3rd place in each category will
receive a ribbon and a mazer.
(3) The BEST OF SHOW will receive the Best of Show ribbon and the
coveted hand-crafted communal mazer.
FOR MORE INFORMATION, CALL:
Ken Schramm, Competition Director 810-816-1592
Dan McConnell, Competition Registrar 313-663-4845
FAX 313-761-5914
Hal Buttermore, Judge Director 313-665-1236
Mike O'Brien FAX 313-485-BREW
MISC INFORMATION:
(1) e-mail to Dan McConnell will get you a snail-mail copy of this flyer
postable (in color!) and entry forms.
(2) User printed forms are acceptable and encouraged
(3) Qualified Mead Judges are invited to judge this event. Contact Dan
McConnell via e-mail or Hal Buttermore by telephone.
JUDGING:
(1) All meads will be judged in the category entered and no categories
will be combined.
(2) Judges reserve the right to withhold awarding of the 1st, 2nd or 3rd
place, if deemed necessary. All judges decisions will be final.
(3) Every effort will be made to use judges who are active in the
AHA/HWBTA Judge Certification Program (BJCP).
(4) Winners will be announced by mail after August 13. The Best of Show
winner will be notified by phone on August 13, 1993.
(5) All score sheets will be returned.
(6) Any entry not meeting the above requirements may be disqualified
(and immediately consumed).
MEAD CATEGORIES:
Meads are produced by the fermentation of honey, water, yeast and optional
ingredients such as fruit, herbs and spices. Their final gravity
determines whether they are: DRY, 0.996-1.009, MEDIUM, 1.010-1.019 or
SWEET, 1.020 or higher. Mead, wine, or beer yeasts may be used.
1. SHOW: Mead consisting of Honey, water and yeast ONLY. No spices,
fruit or other flavoring additives are permitted. Addition of water
treatments and acidification is permitted.
2. TRADITIONAL: Mead consisting of Honey, water and yeast. Other
flavoring additives are permitted in small amounts, but the primary
flavor must be of honey.
3. MELOMEL: Honey and Fruit, other than Grapes or Apples.
4. CYSER: Honey and Apples.
5. PYMENT: Honey and Grapes.
6. HIPPOCRAS: Spiced Pyment.
7. METHEGLIN: Honey and Herbs and/or Spices.
8. BRAGGOT (BRACKET): Honey and Malted barley (must be at least 50% honey).
SUBCATEGORIES:
a) Sparkling-Effervescent. Flavors should be expressed in aroma and
flavor. Color should represent ingredients. Light to medium body. Dry,
medium or sweet. Honey character still apparent in aroma and flavor.
Absence of harsh and stale character.
b) Still-Not effervescent. Flavors should be expressed in aroma and
flavor. Color should represent ingredients. Light to full body. Dry,
medium, sweet or very sweet. Honey character still apparent in aroma and
flavor. Absence of harsh and stale character.
We would like to thank the following SPONSORS:
American Mead Association, Boulder, CO
G.W. Kent, Inc., Ann Arbor, MI
The Yeast Culture Kit Company, Ann Arbor, MI
The Ann Arbor Brewers Guild
------------------------------
Subject: FWD>Registraation forms etc
From: "Daniel F McConnell" <Daniel.F.McConnell@med.umich.edu>
Date: 13 Jun 1994 07:39:40 -0400
Subject: FWD>Registraation forms etc
Registration forms: Print then off and send them in!
---------------------------------CUT HERE---------------------------------
MAZER CUP MEAD REGISTRATION FORM
Name of competitor _______________________________________
Address __________________________________________________
City _______________________State____________Zip__________
Country ____________________Telephone_____________________
Name of Mead _____________________________________________
Unusual ingredients ______________________________________
Category ___1___2___3___4___5___6___7___8 Subcat ___a___b
Circle one: DRY MEDIUM SWEET
Club affiliation _________________________________________
ATTACH ONE OF THESE FORMS TO EACH BOTTLE
---------------------------------CUT HERE---------------------------------
MAZER CUP MEAD REGISTRATION FORM
Name of competitor _______________________________________
Address __________________________________________________
City _______________________State____________Zip__________
Country ____________________Telephone_____________________
Name of Mead _____________________________________________
Unusual ingredients ______________________________________
Category ___1___2___3___4___5___6___7___8 Subcat ___a___b
Circle one: DRY MEDIUM SWEET
Club affiliation _________________________________________
ATTACH ONE OF THESE FORMS TO EACH BOTTLE
---------------------------------CUT HERE---------------------------------
MAZER CUP MEAD RECIPE FORM
BREWERS INFORMATION (Please Print)
Name _________________________________Phone______________________
Address _________________________________________________________
City ___________________________State/Province___________________
Zip/postal code___________________Country _______________________
Club affiliation ________________________________________________
How long have you been brewing__________(years)
ENTRY INFORMATION
Name of Mead ____________________________________________________
Category ____1____2____3____4____5____6____7____8 Subcat ___a___
Circle one: DRY MEDIUM SWEET
Type and ammount of Honey _______________________________________
_________________________________________________________________
Was the Must: Heated Sulfited Other
List the distinctive ingredients ant the amount used: ___________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
Type and amount of water treatment used: ________________________
Type, brand and amount of yeast used: ___________________________
liquid culture dry
Carbonation method used: ________________________________________
Specific gravity: Original ____________ Terminal _______________
Fermentation Duration temperature type of fermenter
Primary ____________ _____________ glass, plastic, SS
Secondary ____________ _____________ glass, plastic, SS
Other ____________ _____________ glass, plastic, SS
Date this brew was bottled ______________________________________
Other important information______________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
------------------------------
Subject: Spice amounts
From: BUKOFSKY <sjb8052@minerva.cis.yale.edu>
Date: Mon, 13 Jun 1994 10:43:05 -0400 (EDT)
Just made my first mead after many batches of beer. Everything went
well, except I ended up with a dry mead instead of sweet (15 lbs. honey
in 5 gallon batch using Prise de Mousse yeast).
I was planning on splitting the batch into two 2.5 gallon batches, and
spicing one (do spices even go well with a dry mead, i.e. F.G. .994 ?).
What are typical amounts of spices or tea for a 2.5 gallon batch?? I was
planning on using the spices I use when I make indian spiced tea:
Darjeeling tea, cardamom, cinnamon stick, cloves. Any hints or
experience with spice amounts? Any info would be helpful, and e-mail is
fine: sjb8052@minerva.cis.yale.edu
-Scott
------------------------------
End of Mead Lover's Digest #317
