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Mead Lovers Digest #0378
Subject: Mead Lover's Digest #378, 4 January 1995
From: mead-lovers-request@eklektix.com
Mead Lover's Digest #378 4 January 1995
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Bottles available for local meader (ARIADNE8@aol.com)
Previously silent yeast killer (FLATTER%MHS@mhs.rose-hulman.edu)
Bottling decisions... (MIKIEO@delphi.com)
Blackberry Mead (Zach)
Re: Mead Yeast Strains (Diane Palme at Diver Central)
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------------------------------
Subject: Bottles available for local meader
From: ARIADNE8@aol.com
Date: Sat, 31 Dec 1994 01:05:24 -0500
I live in Santa Cruz. I have almost two dozen wine bottles (1 a magnum)
with corks available for the taking. I also have a friend in Tiburon (Marin
Co) who wants to connect with local meaders, so as to obtain some of their
product. She has the list of commerical meaderies, isn't impressed with
Chaucer's (out of Bargetto, of Soquel CA "Central coast", in the list), but
did like the mead she's had from Greenwich.
Can anyone help our respective "problems"?
A. Marina Fournier <Ariadne8@AOL.com>
"It's Islay, and it's goodbye to care"
------------------------------
Subject: Previously silent yeast killer
From: FLATTER%MHS@mhs.rose-hulman.edu
Date: Sat, 31 Dec 1994 06:40:20 -0500 (EST)
I waited the usual "over 24 hrs." to add the yeast (Cote Des Blank).
Nothing. Waited a few days, added another package. Nothing. Yeast was
re-hydrated in 100 deg F water for ten min. Finally on the third try
about a week later the carboy with the "white crystals" finally took off,
slowly. I had to make a starter from a gal of the other carboy, once
that got going I added it back to the carboy and now both are bubbling
along. Also, the carboy with the yeast hulls is noticeably more vigorous
than the other one ever was. One final note, through all of this the
carboys were in my basement which is at 58 deg. Someone recently
mentioned something about cold shock. Did I kill the yeast by adding it
to 58 deg must?
++++++++++++++
While it is possible that your yeast were hindered by cold shock, I would
suspect they were fried in the starter instead. Yeasts like things warm,
but 100F is too high. Did your starter show an active fermentation?
If you saw bubbling in your starter, that eliminates my suspicions. You
don't mention the starting gravity of your starter. 1.100 is high enough
to cause sugar shock when the starter is added from say a 1.020 starter
to a 1.100 must. I shocked a batch of yeast just this week that way.
You might also look there.
--------------
Neil Flatter Rose-Hulman Institute of Technology
Chemistry - Math (CMA) Department of Chemistry Stockroom Manager
Novell Supervisor 5500 Wabash Avenue 73
(812) 877 - 8316 Terre Haute, IN 47803-3999
FAX: 877 - 3198 Flatter@MHS.Rose-Hulman.Edu
------------------------------
Subject: Bottling decisions...
From: MIKIEO@delphi.com
Date: Sat, 31 Dec 1994 22:41:01 -0500 (EST)
Hallo MeadMeisters!
A couple of quick questions regarding bottling:
Some years ago I brewed strictly beer, and ventured into Mead's Valhalla
from there. Therefore, I brought along all of my sterilized beer bottles
and my handy-dandy capper when I started making mead. So... I now have
this batch of melomel sitting in a carbouy, nice and clear, aging away,
and I think I want to put it into -- *gasp* -- wine bottles.
Question #1: Does aging mead on its side in corked wine bottles have any
advantages over capped beer bottles, other than the obvious factor of
increased mead volume per bottle? Are there taste advantages to it?
Question #2: At the local brew/winemaking shop there are little plastic
shrinkwrap deals that go over the top of the bottle after its been
corked. I guess that this is to keep the cork from drying out when the
mead is being carted all over God's creation in search of a better party.
Is it a bad idea to put these thingies on the bottles before stashing
them on their sides in the cellar? Do they prevent the so-called
"breathing" of the mead?
Muchas Gracias, Amigos.
Mike
mikieo@delphi.com
St. Louis, MO
------------------------------
Subject: Blackberry Mead
From: Zach <zkessin@ppp3253.wing.net>
Date: Sun, 1 Jan 1995 21:48:28 -0500 (EST)
I am thinking of making a mead and I was thinking I would like it to
have a very week berry flavor.
for 5 gal something like
15lbs Honey (Wildflower or Clover)
2lbs blackberry
or something like that.
Has anyone done this? How did it work?
I was going to use a dry champainge yeast.
Zach
zkessin@cs.brandeis.edu
------------------------------
Subject: Re: Mead Yeast Strains
From: dspalme@mke.ab.com (Diane Palme at Diver Central)
Date: Tue, 3 Jan 1995 07:27:00 -0600 (CST)
DanMcC says:
>Very close! I recently spoke to the folks at Wyeast to verify the
>ID's for an article that Ken Schramm and I are working on.
>Product Name Yeast Strain
> ----------------------------
>Yeastlab-Dry Champagne
>Yeastlab-Sweet Steinberg Riesling
>Wyeast-Dry Prisse de Mousse
>Wyeast-Sweet Rudescheimer
>
>------------------------------
Ok, so my question is what kind of attenuation can I expect for these? I
used Wyeast-Sweet in a cyser (10 gals 1050 cider and 12# honey for an OG
of about 1090) and I'm now down 80 points. Granted, it's awful cold in the
basement (we're lagering a bock without additional cooling) but has it
pooped out? Since you're on the phone with Wyeast, maybe you can find this
out. Also, if you do, could you please forward the info to the HBD guys so
that they can update the yeast FAQ?
Aaaahhh .. more information! :-)
--
Diane Palme, EIT You really think that A-B would
Design Engineer, Special Machines accept my opinions as their own?
Allen-Bradley Co. (414) 382-2617 <sheesh!>
dspalme@mke.ab.com palme@mfg.mke.ab.com
Every now and then my hair color takes over and I cannot
be held accountable for my actions.
------------------------------
End of Mead Lover's Digest #378
