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Mead Lovers Digest #0618
Subject: Mead Lover's Digest #618, 30 November 1997
From: mead-request@talisman.com
Mead Lover's Digest #618 30 November 1997
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
lost article(s) re: restarted fermentation, other? (Mead Lover's Digest)
Re: MMC 1997 (Daniel S McConnell)
RE: cyser (Matt Maples)
sake breweries (Gary Shea)
Re: Mead Lover's Digest #617, 25 November 1997 (GREATFERM@aol.com)
Re: brute force carbonation ("Dave Moore")
Bee's Lees Part II (Sheryl Nance-Durst)
TRADITIONAL MEAD ("Arabella Neuhaus")
Clearing and cooking ("Wout Klingens")
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
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----------------------------------------------------------------------
Subject: lost article(s) re: restarted fermentation, other?
From: mead@raven.talisman.com (Mead Lover's Digest)
Date: 25 Nov 97 19:33:19 MST (Tue)
One of the command scripts that processes the digest went wacko this
evening. I know that one article was lost because I had noticed it
waiting for the next digest but didn't see it come out. I *think*
there was only one such lost article, based on the evidence left after the
failure.
The one I remember seeing was about fermentation having (apparently)
re-started in a small batch of sweet mead after some process (racking or
adding something)...sorry I don't remember more, but I wasn't planning on
having the article go into the bit bucket!
So...if this sounds like an article you submitted, and it wasn't in the
last digest (617), please resubmit it and accept my apologies. The offen-
ding shell script has been thrashed and sternly reprimanded.
- ---
Mead-Lover's Digest mead-request@talisman.com
Dick Dunn, Digest Janitor Boulder County, Colorado USA
------------------------------
Subject: Re: MMC 1997
From: danmcc@umich.edu (Daniel S McConnell)
Date: Tue, 25 Nov 1997 23:00:47 -0500
From: CLSAXER@aol.com
>Has anyone heard anything about the results of the Mazer Cup? They started
>judging on 11-8. Are they still judging?
>Inquiring minds want to know!
Carl:
We finished judging 11-23-97 and then skated home in some typically ugly
Michigan freeway ice.
I hope that Ken will soon post the results. Once again a bunch of
astonishing meads! I am always amazed at the range of fruits, spices and
intensity that these meads have to offer.
DanMcC
------------------------------
Subject: RE: cyser
From: Matt Maples <mattm@ipacrx.com>
Date: Wed, 26 Nov 1997 10:16:24 -0800
<I assume that the store-bought cider would not have any nasties (or at least a
<very small amount of them) floating around so boiling/pasteurizing/sulfiting
<wouldn't be necessary. I don't have any orchards within howitzer distance so
<the farm-fresh stuff is right out anyway. This would seem to be a painfully
<easy way to make a cyser if I could be sure it all wouldn't end up being liquid
<wild yeast/bacteria treat.
<
<Thoughts? Innuendo?
< Matt
I am usually quite anal about sanitation but I have just made a
quick/fun/easy cyser much as you described. This is how I did it. I figured
since the apple juice is already pasturized I don't need to do it again. I
just put the juice in a fermenter (bucket) and pitched my yeast starter to
it. I let it ferment all of the apple that way the alcohol and the large
yeast colony will not let anything else take hold when I add the honey. I
didn't even heat the honey, I just put it in and stirred. You must realize
that this sort of thing is total out of charater for me. I usally make sure
things are very sanitary but like you said I wanted something easy. It is
now going through the fining stage, it tastes great and it's about 16%. The
only thing I did different recipe wise is that I use two large cans of
apple concentrate instead of grape. I say go for it and have fun with it.
------------------------------
Subject: sake breweries
From: Gary Shea <shea@gtsdesign.com>
Date: Wed, 26 Nov 1997 12:25:12 -0700 (MST)
(pine doesn't do digests well, so here's the context! The question
was about touring a sake brewery.)
I snagged my lonely copy of _the Sake Connection_ and did a web
search on a guy who lives in Tokyo, John Gauntner.
Here's the hit of interest:
http://www.japantimes.co.jp/features/feat2-96/sake.html
Gary
p.s. I used to live in Seoul in the late '80's, for two years.
A good friend of mine is living there now, much to my surprise.
I have fond memories of taking the ferry over to Japan and
wandering along the southern coast (is that Honshu?) for
ten days or so. I couldn't afford to drink a lot of sake, but
I drank as much as I could afford to :)
------------------------------
Subject: Re: Mead Lover's Digest #617, 25 November 1997
From: GREATFERM@aol.com
Date: Wed, 26 Nov 1997 14:37:39 -0500 (EST)
In a message dated 97-11-25 22:36:12 EST, mead-request@talisman.com writes:
<<
Is there any reason why I shouldn't try force carbonation by puting a
measured mass of dry ice in the bottle and capping?
Darin Trueblood >>
Run for cover ! The Meadbomber is loose !
Theoretically possible, but not a good idea, virtually guaranteed to explode,
and very soon after bottling. There has been discussion of this, as a
keg-carbonation technique, in rec.crafts.brewing. It is uncontrollable, does
not produce the small, highly saturated bubbles you want, and most dry ice is
dirty. It will rapidly produce pressures of 850 PSI, which is quite enough to
explode even a stainless steel keg.
No commercial producer does it....need I go on ?
Jay Conner
Greatferm
------------------------------
Subject: Re: brute force carbonation
From: "Dave Moore" <moore@mnsinc.com>
Date: Thu, 27 Nov 1997 23:03:22 +0000
Darin Trueblood writes:
>
> Is there any reason why I shouldn't try force carbonation by puting a
> measured mass of dry ice in the bottle and capping?
Don't !!!
CO2 is listed as 1.966 grams/liter at 0 degrees C.
Using V1=V0*(1 + 0.00367*t)
Using 23 C (74 F) as an approximate temperature and
Density change as (V0/V1)D0=D1
1.966/(1+0.00367*23) = 1.966/ 1.08441= 1.809
grams per liter at 74 F.
Now assuming you're using a standard 750 ml champagne bottle and you want
3 atmospheres, that requires a piece of dry ice weighing
(3*.75*1.809) = 4 grams.
The above is for an empty bottle, I'm not sure how to factor in the water. At
any rate; 4 grams is a very small amount. Guestimating chunks of dry ice
could easily miss by 200 % or more. This could produce deadly glass grenades.
In theory it can be done safely if you accurately weigh each addition. In
practice I suspect that it is too tedious and defeats the lure and perceived
ease of just tossing in a chunk. A potentially dangerous practice.
PGP key available at "http://www.mnsinc.com/moore"
Dave Moore
------------------------------
Subject: Bee's Lees Part II
From: Sheryl Nance-Durst <sherylnd@sound.net>
Date: Fri, 28 Nov 1997 15:41:50 -0600
Thanks to everybody who responded so quickly with offers
to post the Bee's Lees Part II! It's actually in HTML
format now & is available at
http://www.geocities.com/NapaValley/1366/beeslees2.html
(And thanks again to Joyce for the use of the name!)
Sheryl Nance-Durst
sherylnd@sound.net
------------------------------
Subject: TRADITIONAL MEAD
From: "Arabella Neuhaus" <anbogco@post9.tele.dk>
Date: Fri, 28 Nov 1997 14:10:30 +0100
Has somebody got a traditional mead-recipe from Scandinavia?
If you do PLEASE dont hesitate to send it to me...
Thorbjørn Neuhaus
anbogco@post9.tele.dk
------------------------------
Subject: Clearing and cooking
From: "Wout Klingens" <wkling@knoware.nl>
Date: Sun, 30 Nov 1997 14:50:24 +0100
Dear community,
Finishing my first batch of 10 liters of regular mead I have a few
questions.
I read a lot and a lot of the contributions I read are contradictory.
Now it is time as a newbie to put my questions before you.
1. There seemed to be a lot of discussion on The Net about cooking versus
non-cooking versus pasteurisation before my time. Where can I find that
discussion? Are the old files on Usenet still available? Which issues of
the Digest contain that discussion?
2. Clearing a non-cooked mead only seems to be possible with cooling. I
read someone putting it at 32F for 3 days and he or she "could read a
newpaper through it". I don't have a frig that large available for my
bottle and the 3 days putting it outside didn't help. I used bentonite
twice and it didn't help. Sparkaloid is not available in our country. What
to do to get it clear? Would sterile filtration help? (Christmas presents
coming on). What is Sparkaloid?
4. I used the yeast Fermivin. I read that it is a yeast for red wines.
Could that be the problem?
5. I used honey from the supermarket being the cheapest I could find. I
know...... :-( but if it would go wrong, it was going to be an inexpensive
mistake. Could that be the problem?
6. Next time, when my 10 liter bottle is available again I will use honey,
which I can get from a beekeeper. Much more expensive, but almost
non-processed. When I mentioned cooking he almost didn't want to sell me
the honey any more. And I do think he is right. But I really want my next
batch to be clear! What to do??
Thanks,
Wout Klingens.
------------------------------
End of Mead Lover's Digest #618
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