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Mead Lovers Digest #0441
Subject: Mead Lover's Digest #441, 29 October 1995
From: mead-request@talisman.com
Mead Lover's Digest #441 29 October 1995
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Mazers (Spencer W Thomas)
Prickly Pear ("JOHN A. JR. CARLSON ")
sodium benzoate (john hubbert)
Re: Mead Lover's Digest #440, 23 October 1995 (Ted Major)
Hazelnut mead questions (aflinsch@njebmail.attmail.com)
Brews? You there? ("Lee C. Bussy")
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Subject: Mazers
From: Spencer W Thomas <spencer@engin.umich.edu>
Date: Tue, 24 Oct 1995 09:27:03 -0400
Here's one way to get yourself a mazer: enter a winning mead in the
Mazer Cup Mead Competition (May or June 1996, I believe). 1st, 2nd,
and 3rd in each of 8 categories wins a hand-thrown mazer from the
Pewabic Pottery in Detroit. Mine (2nd place cyser, 1993) is proudly
displayed in my china cabinet. I keep trying for another :-)
Information on the Mazer Cup competition will be posted here when the
time is nearer. For now, just keep back 2 bottles of your best meads.
(There are no restrictions on bottle size or style. We'll gladly
accept 750ml bottles of heavenly mead. :-)
(FWIW, my only connection with the competition (so far) is as a judge
and erstwhile entrant.)
=Spencer Thomas in Ann Arbor, MI (spencer@umich.edu)
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Subject: Prickly Pear
From: "JOHN A. JR. CARLSON " <jcarlson@du.edu>
Date: Tue, 24 Oct 1995 07:37:33 -0600 (MDT)
I recently picked a bunch of prickly pear and plan to brew some mead with it.
I wanted to do a smaller test batch by preparing some fruit and adding it
to already fermented sweet traditional mead.
What I encountered when I boiled 6 lbs. of prickly pears with 2 gallons
of water was very strange. I boiled for two hours and drained the sweet
thick purple liquid into a small carboy. I pitched ten grams of yeast
and the stuff fermented. The concentrated fermented fruit juice is very
sour now. I am afraid that somehow I might have contaminated the stuff
so I am reluctant to blend it into good sweet traditional mead.
Does anyone have any experience with prickly pear? I am sure the quality
of the fruit picked in the wild can vary greatly. I wanted to get some
data points from those who have had success with this sometimes awesome
fermentable.
Thanks in advance,
John
jcarlson@du.edu
- --------------------------------------------------------------------------
------------------------------
Subject: sodium benzoate
From: john hubbert <hubbert@lance.colostate.edu>
Date: Tue, 24 Oct 95 15:17:22 -0600
I've found some very tasty cider at a good price for
use in my brewing recipes. Unfortunately the maker
put some sodium benzoate into it. Is there any way
to neutralize the sodium benzoate?? I have used
the cider before and it took more than a year to get
it to ferment completely.
John Hubbert
------------------------------
Subject: Re: Mead Lover's Digest #440, 23 October 1995
From: Ted Major <tmajor@parallel.park.uga.edu>
Date: Wed, 25 Oct 1995 08:39:47 -0400
The best bulk honey prices I've found here (Athens, GA) range from $1.39/lb
for Wildflower honey to $1.65/lb for Tupelo and $1.69/lb for Sourwood.
Has anyone made a sourwood honey mead? It seems to have a very good aroma
and flavor (stronger than the Tupelo I have in secondary right now).
Seems like a good candidate for a tasty mead.
Ted Major
tmajor@parallel.park.uga.edu
------------------------------
Subject: Hazelnut mead questions
From: aflinsch@njebmail.attmail.com
Date: Fri, 27 Oct 1995 07:29:00 -0500
A friend recently asked me about the possibility of producing a hazelnut
flavored mead. I think that I would have 2 options
1 - make a plain traditional mead and add hazelnut extract prior to
bottling.
2 - make a 'nut-o-mel' , using hazelnuts and fermenting them with the mead.
I would prefer to go with option 2, but have a few concerns/questions.
Since I do not always boil my meads (no need to startup the boil/noboil
thread again, I boil the water, then add honey - makes it easier to
dissolve).
Should I boil the nuts with the water, add honey, cool and ferment, or boil
the water, add honey and nuts then ferment ?
Also should I grind or crush my nuts (the hazelnuts that is) prior to
fermenting them with the mead or leave them whole?
My main concern is about the fats/oils present in the hazelnuts and how they
will affect the mead. Should I be concerned about this or just forget about
it. I think that the oil would fload on the mead, then I could siphon the
mead out from under the oil. Since I do not plan on boiling the nuts, would
oil extraction even be a problem?
TIA
Alex Flinsch
...American, Brewer, Consultant, Druid.... any questions?
------------------------------
Subject: Brews? You there?
From: "Lee C. Bussy" <leeb@southwind.net>
Date: Sun, 29 Oct 1995 12:51:14 +0000
Sorry to waste bandwidth here folks but it is sorta mead related....
Bruce Stevens, if you are out there, your address isn't working (or I
have the wrong one). Please respond.
On a more related note, anyone know how to contact the lady that
edit's the Bee's Lees?
- --
- -Lee Bussy | Sleep is a poor substitute |
leeb@southwind.net | for Caffeine |
lee@roadkill.org | |
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End of Mead Lover's Digest #441
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