Mead Lovers Digest #0316

Published in

· 9 Apr 2024

Subject: Mead Lover's Digest #316, 10 June 1994 
From: mead-lovers-request@eklektix.com 

Mead Lover's Digest #316                                  10 June 1994 

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

Contents: 
  melomel fermentation ("Steve Daughhetee") 

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Subject: melomel fermentation 
From: "Steve Daughhetee" <sdd6@cornell.edu> 
Date: Tue, 7 Jun 1994 23:03:35 -0400 (EDT) 

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 

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End of Mead Lover's Digest #316