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Mead Lovers Digest #0388
Subject: Mead Lover's Digest #388, 2 March 1995
From: mead-request@talisman.com
Mead Lover's Digest #388 2 March 1995
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
clearing mead (Charles Wettergreen)
Re: Mead home pages. (Spencer.W.Thomas@med.umich.edu)
Belgian Abbey Wyeast in mead (Jacob Galley)
Mead Home Page (Aaron Morris)
Re: Mead archive search (Nic Herriges)
Re: Mead Lover's Digest #387, 27 February 1995 (feline extraordinare)
Re: Mead Lover's Digest #387, 27 February 1995 ("JOHN A. JR. CARLSON ")
Glenbrew yeast... ("Matthew W. Bryson")
Sucessful Wyeast! (MR GEOFFREY J SCHALLER)
Kiwi fruit? (Swanston_Dale/safety@sask.aecl.ca)
NOTE: Digest only appears when there is enough material to send one.
Send ONLY articles for the digest to mead@talisman.com.
Use mead-request@talisman.com for [un]subscribe/admin requests. When
subscribing, please include name and email address in body of message.
Digest archives and FAQ are available for anonymous ftp at ftp.stanford.edu
in pub/clubs/homebrew/mead.
------------------------------
Subject: clearing mead
From: chuckmw@mcs.com (Charles Wettergreen)
Date: Tue, 28 Feb 95 08:57 CST
To: mead@talisman.com
Mead lovers,
My traditional dry mead won't clear. It's been in the carboy about six
months and has been racked three times. I'd appreciate any suggestions
for getting this cleared up!
Cheers!
Chuck
****************************
Chuck Wettergreen
chuckmw@mcs.com
Geneva, IL
****************************
* RM 1.3 00946 *
------------------------------
Subject: Re: Mead home pages.
From: Spencer.W.Thomas@med.umich.edu
Date: Tue, 28 Feb 95 10:54:19 EST
Sam Shank wrote about Mead home pages.:
> Could someone please post a list of the mead home pages around?
There's a "mead page" at http://www.atd.ucar.edu/rdp/gfc/mead/mead.html.
> Also, isn't there a home page or a gopher to search the old mead archives?
My Beer Page search engine can be used to search the mead digest back
to 1992. Connect to http://guraldi.hgp.med.umich.edu/Beer/, then
click on "Search homebrew digests".
=S
------------------------------
Subject: Belgian Abbey Wyeast in mead
From: Jacob Galley <gal2@midway.uchicago.edu>
Date: Tue, 28 Feb 95 10:07:19 CST
Hi. I made a very bad mead with Belgian "Ale" Wyeast (they're
probably the same thing) a couple of years ago. I actually dumped
half the batch so I could reuse the bottles.
There were many problems with this mead, however; it was the product
of several failed experiments wrapped together. Two of the other
mistakes were juniper berries and thyme. I don't know what I was
thinking! Also, in my old apartment I had no place to ferment that
was cool and stable in temperature. I think you have to be careful
to let it ferment cold, slowly.
If I were to do it again (and I will someday) I'd try a 2 gallon
experimental quick mead: dark honey (like buckwheat) and NO spice.
I'd like to know if you hear any success stories.
Jake.
Big Brother is you, watching. <-- Mark Crispin Miller
One of the Internet's pointed ironies is that boundless
communication creates groups of stunning narrowness. <-- The Economist
Big Brother is you, watching. <-- Mark Crispin Miller
One of the Internet's pointed ironies is that boundless
communication creates groups of stunning narrowness. <-- The Economist
------------------------------
Subject: Mead Home Page
From: Aaron Morris <SYSAM@albany.albany.edu>
Date: Tue, 28 Feb 95 11:11:35 EST
A mead home page can be found at:
http://www.atd.ucar.edu/rdp/gfc/mead/mead.html
This is NOT the only mead page, but it's where I go when looking for
mead stuff.
Aaron Morris - I think, therefore I bee!
------------------------------
Subject: Re: Mead archive search
From: nic@analogy.com (Nic Herriges)
Date: Tue, 28 Feb 1995 10:26:51 -0800
Sam Shank asks:
>Also, isn't there a home page or a gopher to search the old mead archives?
Tom Kaltenbach and Spencer Thomas, in creating an archive search engine
page, thoughtfully included the Mead Lovers Digest as well as the HBD,
Judge's list, and Lambic list. All your brewing archive needs in one handy
location. It's available via www at:
http://guraldi.itn.med.umich.edu:80/cgi-bin/dothread
Nic Herriges
nic@analogy.com
Portland, OR
------------------------------
Subject: Re: Mead Lover's Digest #387, 27 February 1995
From: feline extraordinare <fool@samsara.circus.com>
Date: Tue, 28 Feb 1995 10:36:19 -0800
Mead home pages:
I maintain a WWW page with links to the FTP archive.
If anyone has other mead pages (I only know of one) or
files they would like my page to link to, let me know.
the URL is http://www.circus.com/~omni/mead.html
I just racked a 5 gallon batch of mead that has been
sitting in the back of my closet for a year. It has
almost no sugar in it anymore and is very potent...
I think I'm going to bottle half of it as is, and
add some more honey to the rest to sweeten it.
------------------------------
Subject: Re: Mead Lover's Digest #387, 27 February 1995
From: "JOHN A. JR. CARLSON " <jcarlson@du.edu>
Date: Tue, 28 Feb 1995 13:54:15 -0700 (MST)
Thank you for all the good advice concerning using beer yeasts in mead to
avoid the Listerine effect. I have been studying Yeast nutrients and
their use in my meads. I used to use way too much of the type produced
for wines (diammonium sulfide?). This was not good for my meads. I like
the Beverage People's yeast nutrient for meads (I think its similar to
the Roger Morse formula). My only problem is that you can't buy it in
larger packs. For my melomels I have decided not to use any nutrient
except for the fruit itself and a small starter (dry malt extract). I
feel the starter has really improved my meads. I have used a liquid
sweet mead yeast from yeast labs and it looks promising. Does anyone
have good things to say about the mead yeasts from Wyeast? Has anyone
developed a good way to process mango? I have used mango in my mead with
good results but it is difficult to process (i.e. mush up, pull away from
the seed, etc.)
------------------------------
Subject: Glenbrew yeast...
From: "Matthew W. Bryson" <phy3mwb@cabell.vcu.edu>
Date: Tue, 28 Feb 95 22:14:14 EST
I've seen that Glenbrew something or other yeast that people have
been talking about other places in the Internet, and I have a
question: can someone tell me where I might find this yeast/who might
be a supplier of it?
Just been wanting to try the yeast, and I can't find it.
TIA,
------------------------------
Subject: Sucessful Wyeast!
From: BWEU05C@prodigy.com (MR GEOFFREY J SCHALLER)
Date: Wed, 01 Mar 1995 18:22:07 EST
I recently started a batch of Earl Grey mead using Wyeast's Sweet Mead
Liquid Yeast. Of course, the day I prepare it, I get a digest full of
questions about it.
Well, a few days later I have a foamy, bubbling must. Here's my suggestions:
1) Let the yeast incubate for a LONG time. My pack was old - 6 months. I
thought it was a dud. I prepared it Friday night. By Sunday night, I
noticed no swelling in the package. But Monday morning, it was puffy -
about an inch thick, like the instructions ask for. that night, it was
VERY full - almost bursting, it seemed. Letting it run a long time seemed
to help. Mix it up often by shaking it, and keep it warm - on top of a
fridge or somewhere similar. You're going to wait a few months for aging
anyways - an extra day or two can't hurt.
2) Aerating the must. Once it has cooled and been pitched, mix it up every
now and then. This adds oxygen, which warm water cannot hold. If you heat
/ boil it, then seal it up and airlock it, no Oxygen can get in, and the
yeast won't thrive in the beginning. Try stirring it every 12 hours for a
few days, even after it gets going. This also mixes in any stuff like
fruit or spices that may float or settle out. (Another poster reported
that racking his must got it going - like he said, the air added to the
process probably helped.) it's not until AFTER the first racking that you
want to keep the oxygen out, after the Yeast has taken a firm hold.
So Wyeasts DO work - you just have to have a bit of faith, a touch of
patience, and a spoon to stir with...
Good luck to those who had slower batches. Try stirring them to get them
going some.
-Geoffrey
------------------------------
Subject: Kiwi fruit?
From: Swanston_Dale/safety@sask.aecl.ca
Date: Thu, 2 Mar 95 09:01:50 -0700
Has anyone ever used Kiwi fruit in a mead (or a beer for that matter)?
The green color might look really nice in a mead but as for flavor, I
don't know.
Is there something abouit the kiwi that doesn't lend itself to
fermentation, perhaps too acidic?
Just curious.
And I'd like to thank those that answered my question about my sleepy
yeast. I repitched (*with* a starter this time, I won't not use a
starter again!) and the yeast are having a party!
Thanks.
Dale Swanston
------------------------------
End of Mead Lover's Digest #388
