Mead Lovers Digest #0434

eZine lover (@eZine)

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Mead Lovers Digest

 · 7 months ago

Subject: Mead Lover's Digest #434, 6 October 1995 
From: mead-request@talisman.com 

 
Mead Lover's Digest #434                                  6 October 1995 

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

Contents: 
  Salt City Contest ("Kieran O'Connor") 
  Re: Mead Lover's Digest #433, 29 September 1995 (Brian Ehlert) 
  Recipe Request (jmurphy@dulles.attmail.com) 

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

Subject: Salt City Contest 
From: "Kieran O'Connor" <koconnor@syr.edu> 
Date: Sat, 30 Sep 1995 07:47:54 -0400 (EDT) 

I post this here since it will be of interest to mead makers, as well as  
beer and cider makers. 

Announcing the Salt City Brew Club's (Syracuse, NY) 10th annual contest.  
We hope you'll enter and/or judge at our annual competition. here's why  
you should do so: 

1) Best fo Show First prize earns a $200 gift certificate to a local shop  
(he also does mail order) 

2) ****We'll take any size bottle, any color bottle, and even carbonators  
(which will be returned).***** 

3) We have nifty prizes for each category. 

4) We'll be having a mini pub crawl after the event 

5) There are spiffy extras for those who judge/steward. 

6) Meads and ciders will have their own best of show. The Best of Show  
prize is a $50 gift certificate, and 3 bottles of commercial mead. 

If you'd like a competition packet, please email me, or call (315)  
449-2844. Write to Kieran O'Connor, 313 Cooper Lane, DeWitt, NY 13214. 

The contest date is November 11, deadline for entries, October 28. 

Kieran 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 
Kieran O'Connor 

koconnor@syr.edu 
Syracuse, N.Y. USA 

                  In vino veritas; in cervesio felicitas. 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

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

Subject: Re: Mead Lover's Digest #433, 29 September 1995 
From: Brian Ehlert <ehlert@msue.msue.msu.edu> 
Date: Mon, 2 Oct 1995 07:57:07 -0400 (EDT) 

On 29 Sep 1995 mead-request@talisman.com wrote: 
>  
> Subject: Re: Buckwheat Honey Mead 
> From: WNSHELTON@aol.com 
> Date: Mon, 25 Sep 1995 18:53:32 -0400 
>  
> I am in the process of experimenting with different types of honey in my 
> meads.  Until recently, I had strictly been a Clover honey from Safeway kind 
> of Guy.  I recently bottled a gallon batch of Buckwheat honey still mead 
> (after approx 3 months in the fermenter) and am interested to know how long 
> will it need to age? 
> I tried one bottle a week after bottling and found the honey flavor to be 
> very different than my clover meads.  It is much more honey like, but also 
> more mediciny. 
> Since I only made 1 gallon, I only have 9 bottles left.  That's why I would 
> like some advice on when I should try my next sample. 

Buckwheat is a very complex honey.  You may not even realise the various  
character, yet. 

I have had the best luck of presenting the character well by aging for  
about one year.  Unfortunately, it is a long time but I feel well worth it. 

This happens to be the only honey that I have worked with for the last  
two years, trying to bring its unique character forward.  I have found  
that the yeast makes a big difference in the final character.  Above,  
when I mentioned one year, was using Red Star Champange yeast. 

Oh, and watch out about calling that a still mead just yet.  Buckwheat  
can keep yeast happy for quite a while and the fermentation can slow to a  
crawl.  So if you don't want to sulfite yo may want to be prepared for  
slight effervesence in a years time. 

my $0.05. 

Brian Ehlert 

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

Subject: Recipe Request 
From: jmurphy@dulles.attmail.com 
Date: Thu, 05 Oct 1995 14:41:00 -0500 

 
I am in the pre-getting started phase (thinking about doing it, but haven't  
made any moves) and am soliciting for some easy recipes.  My tastes run  
toward sweet and strong (in mead, too!), with a little cinnamon.  I have no  
equipment and the most elementary grasp of the procedure, so it can't be  
anything complicated.  Any input can be sent to: 

Jennie Murphy 
jmurphy@dulles.attmail.com 

Thanks in advance.  :) 

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End of Mead Lover's Digest #434 
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