Mead Lovers Digest #0321

eZine lover (@eZine)

Published in 

Mead Lovers Digest

 · 7 months ago

Subject: Mead Lover's Digest #321, 27 June 1994 
From: mead-lovers-request@eklektix.com 

 
Mead Lover's Digest #321                                  27 June 1994 

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

Contents: 
  rhubarb wine/melomel (John Turner) 
  Old Honey () 

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Subject: rhubarb wine/melomel 
From: John Turner <johnt@incontext.ca> 
Date: Fri, 24 Jun 94 11:43:23 EDT 

I was discussing making a rhubarb wine a few days ago.  I would be interested 
in the recipe for either a rhubarb wine or melomel. 

Thanks 
John Turner 
johnt@incontext.ca 

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

Subject: Old Honey 
From: <rsharris@students.wisc.edu> 
Date: Sun, 26 Jun 94 08:38:21 CST   

Well to update from a post a few months ago, using 18 yr old honey that my 
father raised in S. California, and that had been bottled since then - 

I think the total # was 16.5 lbs.  I made 6 gal all together.  4 gal straight 
mead, and 3 gal melomels; kiwi, bluberry and a papaya/guava/ruhbarb/kiwi 
mix.  Between rackings I tasted the progress.  3 gal of the straight mead is 
still bubbling and I have bottled one gal of the straight mead. (used a 3 
and 1 gal jug, and the 1 gal fermented out quick.)  I bottled the 1 gal 
uncarbonated.  My boss, a winemaker at a brewing store, thought it was very 
sherry-like.  The melomels have this same type of flavor also,  I think due 
to oxidation of the honey over the long period of aging. 
  These are definately going to be put back for a while! 

************** 
Another question - 
I have recently brewed alot of honey, and have seven 6 gal carboys going. (I 
LIKE mead!)  Recently the temp got up to the mid 80's for about two weeks 
where I keep my carboys.  Will this do anything other than speed up the 
fermentation?  I've lowered the temp in the room back down to the hi 60's - 
70's now.  Also, In one batch in which I made 12 gal on 5-6-94, there is a 
very sour off smell.  The other batches don't have this, nor have I smelled 
this in previous batches.  The taste is also unpleasant.  I only used acid 
blend, nutrient and a liquid starter.  The airlock isn't bubbling, but there 
is still fermentation going on. 

Thanks for any responses. 
****************************************************************** 
* Robb S. Harris                                                 * 
* rsharris@students.wisc.edu                                     * 
*                                                                * 
*      If I found myself on another planet                       * 
*      I'd probably be a holy sandwich-maker                     * 
****************************************************************** 

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End of Mead Lover's Digest #321