Mead Lovers Digest #0367

eZine lover (@eZine)

Published in 

Mead Lovers Digest

 · 8 months ago

Subject: Mead Lover's Digest #367, 28 November 1994 
From: mead-lovers-request@eklektix.com 

 
Mead Lover's Digest #367                                  28 November 1994 

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

Contents: 
  Sorbates (MEADMSTR@aol.com) 
  MEAD LOVER`S DIGEST #366, (Lee Bussy) 
  wine/mead stabilizers (Gordon L. Olson) 

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

Subject: Sorbates 
From: MEADMSTR@aol.com 
Date: Fri, 25 Nov 1994 11:10:20 -0500 

 
   Sorbic acid / potassium sorbate is like other agents, pH and alcohol 
dependant. The pKa is at pH 4.7, thus decreases in pH from 4.7 yield 
proportionate increase in the active "dissociative" form. The primary use for 
sorbic acid is as a fungicide. sorbates do NOT kill yeast, but if used 
correctly, can be used to inhibit yeast growth. It has little or no effect on 
acetic and lactic acid bacteria. At pH 2.8 almost 99% is dissociated, at pH 
4.8 50%. 
  As for alcohol dependancy... 
    EtOH %                     Sorbate / mg / L 
 -------------------------------------------------------------- 
    10 -11                             150 
        12                               100 
       14                                  50 

A characteristic odor of the use of sorbates is "geranium.", formed by  
2,4 hexadien-1-ol and lactate esters, and some acetates ( noteably ethyl 
acetate, caused by oxidation of EtOH) 

     Wassail and happy brewing, 
     meadmstr@aol.com 
        

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Subject: MEAD LOVER`S DIGEST #366, 
From: Lee Bussy <leeb@southwind.net> 
Date: Fri, 25 Nov 1994 12:12:24 -0600 

To: mead-lovers@eklektix.com 

Hi All! 

I posted this once before but never got an answer: 

I'm interested in knowing anything anybody can say about anti-foam  
agents such as referenced in Acton & Duncan's book. 

Seems like it might be a good deal.  Comments? 

Also, I'm organizing a competition in Wichita, Kansas on March 25th.  
I'm just getting my mailing list together just now but I would like to  
hear from those of you interested in competing. 

I'll add you to the list and you will get the packet when it's done  
(next week I hope). 

 
#   Lee C. Bussy           # 
#     leeb@southwind.net   # 
#     Wichita, Kansas      # 

 * RM 1.3  * Eval Day 1 *  

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

Subject: wine/mead stabilizers 
From: glo@beta.lanl.gov (Gordon L. Olson) 
Date: Mon, 28 Nov 1994 08:05:46 -0600 

People have mentioned potassium sorbate for stabilizing meads. 
I have been using sodium benzoate with good success in killing 
off the yeasts in my meads. I have never noticed any flavor 
changes due to using sodium benzoate. 

Does anyone have any information about the pros and cons of 
these two stabilizers? Is one better or worse than the other? 

Thanks for the info. 

Gordon 

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End of Mead Lover's Digest #367