Mead Lovers Digest #0306

Published in

· 9 Apr 2024

Subject: Mead Lover's Digest #306, 16 May 1994 
From: mead-lovers-request@eklektix.com 

Mead Lover's Digest #306                                  16 May 1994 

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

Contents: 
  Honey Suckle Mead? (adhudson@eos.ncsu.edu) 
  Stuck fermentation. (PETER J VOELKER) 

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Subject: Honey Suckle Mead? 
From: adhudson@eos.ncsu.edu 
Date: Sun, 15 May 94 14:18:29 EDT 

Anyone have any comments/recipes on a Honey Suckle mead?  They smell very 
good and task wonderful!  What I was wondering was preperation of the 
suckles....  do I need to hand empty the little juice from each one, or 
treat it like a flower and just put them in?  Anyone have any experience 
with this?  How about quantites per gallon? 

Full of questions, 
   Giles 

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Subject: Stuck fermentation. 
From: PETER J VOELKER <pv120859@hvcc.edu> 
Date: Mon, 16 May 1994 09:28:04 -0400 

Hello all.  I'm havinga little problem with my yeast.  They seemed to 
have gotten off to a slow start for the first day or 2... no problem. 
But I was gone all weekend, and when I came back: my mead was dead! 
Not a single bubble of life.  I used "raw" honey and Lalvin K1 yeast. 
The only thing I did different in this batch was that I put the 
orange peel in with the yeast instead of after fermentation was done. 
Is this what caused it to stop?  Too much acidity?  I don't recall 
ever reading anything saying you can't put things like orange peel 
in with the yeast.  Whata did I do wrong?  Also, any suggestions as 
to how I can re-energize my yeast are appreciated. 

--Peter Voelker (pv120859@hvcc.edu) 

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End of Mead Lover's Digest #306