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Mead Lovers Digest #0611
Subject: Mead Lover's Digest #611, 7 November 1997
From: mead-request@talisman.com
Mead Lover's Digest #611 7 November 1997
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
stopping fermenation/alcohol bite (j&a)
Re: Mead Lover's Digest #610, 5 November 1997 ("Dave Moore")
Odd question ("Thaddaeus A. Vick")
First Batch of Mead ("Phillip J. Welling")
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X-Lotus-FromDomain: CSOFT
From: rwatson@computasoft.com
To: mead@talisman.com
Message-ID: <00256547.00322F65.00@mail.computasoft.com>
Date: Thu, 6 Nov 1997 09:24:00 +0000
Subject: Sir Kenelme Digby
Mime-Version: 1.0
Content-type: text/plain; charset=US-ASCII
I read in the FAQ about "The Closet Of The Eminently Learned Sir Kenelme
Digby, Knight, Opened 1669", but no clear instructions were given as to how
to get it. This text can be obtained from the International Bee Research
Agency in Cardiff. Telephone number: (+44) 1222 372409. Their Offices are
open 9 - 4 Weekdays U.K. time, (ie early morning US time). The address is
IBRA 80 North Road Cardiff Wales CF1 3DY U.K. The cost of the book is ?
15.00 + post and package(which is ?1 for the UK). But unfortunately is only
a photocopy! The work apparently has over a hundred mead recipes in, but I
have yet to check it out myself. I get the impression they are a really
small organisation.
Rob Watson
rwatson@computasoft.com
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Subject: stopping fermenation/alcohol bite
From: j&a <mrpookey@mindspring.com>
Date: Thu, 06 Nov 1997 11:51:40 -0600
hey now,
i have an orange blossom honey mead that i have a few questions about. i
started with about 17pds of orange blossom honey, yeast nutrient, and
pastuer champange yeast.
it started out at about 1.119sg and is now down to 1.01. as you can imagine,
it's quite dry. almost too dry for me. i won't use champagne yeast again but
anyways, i was wondering, can i stop the fermentation with potassium sorbate
and add more honey to sweeten it up a bit without it fermenting again? it
still bubbles at about very sporatic intervals. if i can do this, how much k
sorbate and how much honey would ya'll reccomend?
also, the alcohol burn is horrible. will this mellow out with time or should
i add something?
thanks,
jonathan
*****************************************************************************
Willow sky, whoa, I walk and wonder why.
They say love your brother, but you will catch it when you try.
Roll down the line, boy, drop you for a loss;
Ride you out on a cold rail road and nail you to a cross.
- --Unbroken Chain by Robert Petersen
*****************************************************************************
------------------------------
Subject: Re: Mead Lover's Digest #610, 5 November 1997
From: "Dave Moore" <moore@mnsinc.com>
Date: Thu, 6 Nov 1997 21:44:03 +0000
: Chuck Wettergreen <chuckmw@mcs.net> says:
> ... I usually use gelatin and/or chill shocking to
> clear with heretofore perfect results. The cloudiness appears to be
> almost as if I had set pectin in the mead, although there is nothing in
> it but honey, water, and yeast (plus nutrients). ...
Just a thought; did you already add gelatin in an attempt to clear it? If so,
perhaps that's the problem. I'm told that gelatin requires tannin to bind to
in order for it to work as a clearing agent. Perhaps your mead is extremely
low or even completely missing tannin. Adding a little grape tannin might
provide binding sites for the gelatin and clear the mead.
The above is from reading other peoples posts on the subject, I have no
direct knowledge as to its accuracy. Good Luck!
PGP key available at "http://www.mnsinc.com/moore"
Dave Moore
------------------------------
Subject: Odd question
From: "Thaddaeus A. Vick" <thadvick@mindspring.com>
Date: Thu, 06 Nov 1997 22:33:34 -0500
At 10:05 PM 11/5/97 MST, you wrote:
>Is it ok to only use half of the water to dissolve &
>pasteurize the honey, then mix it with the rest of the
>water for the must.
>
>I was thinking of doing this to quicken the cooking and
>cooling time.
------------------------------
- ------------------------------------------------------------------------------
| Thaddaeus Vick, Linguist to the Masses | thevicks@mindspring.com |
| | |
| I could be wrong. After all, there's | |
| a first time for everything. |http://www.mindspring.com/~thevicks|
- ------------------------------------------------------------------------------
------------------------------
From: LYNDALAND@aol.com
Date: Thu, 6 Nov 1997 23:49:41 -0500 (EST)
1997
Replying to Chuck Wettergreen's post, it sounds like you have a very high
protein honey. As far as I know, pectin only occurs in fruit, so that is not
the problem. Wax should float to the top so that is not your problem. If it
were bacterial, ropes would probably be evident, and you would notice a
rankness/sourness to the smell and taste. I have never encountered a high
protein honey, but a friend who has been brewing mead for 6 years now has.
She spoke of some she got from a nut orchard (can't remember what kind), and
when she boiled it there was such a profusion of froth she could not get it
all off the top. This was the only mead she said would not clear. Seems the
proteins make strings or strands that are very fine and won't settle out.
They catch yeast and other particles and keep them in suspension. Her
solution was to use diatomaceous earth. I don't know how much, but it
cleared it up in a matter of a week.
Doug Thomas
------------------------------
Subject: First Batch of Mead
From: "Phillip J. Welling" <kern@pcisys.net>
Date: Fri, 07 Nov 1997 07:28:19 -0700
I just made up my first batch of mead & already pulled a bonehead. I
pitched my yeast into a starter (water & sugar) & had it set while I cooked
up my must. After the finished must was in my carboy & put the yeast
starter into the must without cooling it first. My last temp reading was
around 150 deg f. When I realized I did this, I immediately put the carboy
into my fridge to cool. I finally got it to a normal temp (74 deg f)
roughly 3 hours later.
Did this kill off my yeast or will this not cause any major harm?
Phillip J. Welling
ICQ #: 2579862
Visit my home page at:
http://www.pcisys.net/~kern/
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End of Mead Lover's Digest #611
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