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Mead Lovers Digest #0614
Subject: Mead Lover's Digest #614, 14 November 1997
From: mead-request@talisman.com
Mead Lover's Digest #614 14 November 1997
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: AMA (RBarnes001@aol.com)
Tannins (RBarnes001@aol.com)
Re: Digby source (Fliper)
Sir Kenelm Digby reprint (Tidmarsh Major)
Clearing ("Dione Wolfe, Dragonweyr, NM dkey@medusa.unm.edu")
clearing a mead (Aaron Boster)
abstemious ("Webb, Richard B")
Re: Cloudy Mead (davep)
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----------------------------------------------------------------------
Subject: Re: AMA
From: RBarnes001@aol.com
Date: Wed, 12 Nov 1997 07:05:47 -0500 (EST)
> I just read a post about the apparent demise of the AMA. I recently sent
> them a letter wondering why I only received one issue of the magazine
> since the spring.
They too sucked money out of me, I recieved one Magazine in a year, and fired
off a nasty gram with my reluctant renewal slip. Since then nothing!
I want nothing to do with the AMA!
I would like to see *some* organization, but I'm very skeptical, so I"ll sit
here in the dark and watch what happens, I might join an organization later,
but I want to see it operate for awhile....
------------------------------
Subject: Tannins
From: RBarnes001@aol.com
Date: Wed, 12 Nov 1997 07:08:46 -0500 (EST)
I've been making mead for along time, but have never heard much about
tannins, until the posts recently regarding clarifying problems.
Would someone tell me the purpose/uses of tannin?
Thanks
Ron
------------------------------
Subject: Re: Digby source
From: Fliper <pec@tmc.astm.cmri.cmu.edu>
Date: Wed, 12 Nov 1997 07:53:03 -0500
>Copies of the "Closet Opened" can be ordered from Beekeeping Education
...
>expensive -- a typewritten booklet listed at $30.00 in the 1994-1995
Note that in the SCA, a fine gentle whos Main interest is cooking,
put's out a book which is copies of several old cookbooks. You'll get
digby and several others for $15 i think...
i'm sure you can find it by going through the sca home page
(www.sca.org) and looking under arts and stuff...
ah yes, here it is...
http://www.pbm.com/~lindahl/cariadoc/ordering.html
toodols
flip
------------------------------
Subject: Sir Kenelm Digby reprint
From: Tidmarsh Major <tmajor@parallel.park.uga.edu>
Date: Wed, 12 Nov 1997 10:28:03 -0500 (EST)
In addition to the microfilm copy of the original 17th C Kenelm Digby,
you might also be able to find the reprint edition from the early part of
this century, I think 1910 or so, but I haven't looked it up lately. UGA
has both, and other large libraries may also have one or the other.
Tidmarsh Major
tmajor@parallel.park.uga.edu
------------------------------
Subject: Clearing
From: "Dione Wolfe, Dragonweyr, NM dkey@medusa.unm.edu" <DKEY@MEDUSA.UNM.EDU>
Date: Wed, 12 Nov 1997 13:14:24 -0700 (MST)
I made an OOPS! trying to clear a white grape/peach mel. I used Sparkloid
following label directions to add it to the must hot. It produced a great glob
of (what I suppose is) pectin that floats in the middle of my carboy and won't
settle. I would have been better served using bentonite since that is added
cool.
I have used sparkloid for a long time and ahve never had it do this before!
Never Thirst,
Dione
------------------------------
Subject: clearing a mead
From: Aaron Boster <Aaron.Boster@oberlin.edu>
Date: Wed, 12 Nov 1997 18:42:58 -0500
I am in the middle of fermenting an apple pie mead (taken from the cat's meow)
and it is VERY hazy. Any suggestions on how to clear it once it's ready
to bottle?
Thanks,
Aaron Boster
sab8662@oberlin.edu
------------------------------
Subject: abstemious
From: "Webb, Richard B" <Richard.Webb2@PSS.Boeing.com>
Date: Thu, 13 Nov 1997 10:18:05 -0800
I found this word in the November 13th (OK, it was for 1996!) word of
the day from Merriam-Websters Words for the Wise section. It mentions
mead, so I thought I'd pass it on...
http://www.m-w.com/wftw/novarch.htm
Script for NOVEMBER 13, 1996
Today we look at a word whose meaning is
"marked by restraint" but whose etymology
reflects as much debauchery as restraint -- at
least if your tongue is firmly in cheek. The word
is abstemious. Join us as we partake liberally of
its history.
Abstemious appeared in English around the turn
of the 17th century. It derives from the Latin abs
(a variant of the prefix ab-) plus the combining
form -temius. Ab means "from" or "departing
from" (that's how it is used in such words as
abnormal and absolve). Temius is related to the
Latin temetum, a word that means "intoxicating
beverage," and that particularly referred to
"mead" or "wine." Roughly translated then,
abstemious means "away from intoxicating
beverage."
Teetotalers and imbibers alike may be amused to
learn that temius has kin in many languages.
There's the German damlich, meaning "stupid"
or "silly." In Old Norse, the word form was
tham, meaning "mugginess." The Old Irish
incarnation, also pronounce tam, packs a still
more powerful punch: it means "death." The Old
Norse and Old Irish words sound a bit like their
Sanskrit cousin tamayati, which translates "as he
becomes stunned" or "exhausted." Finally,
temius may have kin in the Latin word tenebrae,
meaning "darkness." In fact, "dark" seems to
have been the underlying meaning of the
Indo-European root that engendered all of these
words.
------------------------------
Subject: Re: Cloudy Mead
From: davep <davep@mn.uswest.net>
Date: Thu, 13 Nov 97 21:25:54 -0600
Chuck Wettergreen <chuckmw@mcs.net> writes:
>So, who out there is making mead with raw honey without heating/boiling;
>without sulfites; just honey, warm water to dissolve, and yeast? I've
>never had an infection in a mead and am interested if anyone has been
>gutsy enough to "brew wild" and survive?
That's how I almost always make meads now. With a yeast already going in
a healthy starter, there's almost nothing to worry about. I may not end
up with a mead that will keep for aeons without spoiling, but I still
have enough of a consumption/production imbalance that I can only say
that the shelf life is at least two years, since I haven't had any spoil,
and that's the longest I've had any batch around.
I haven't tried brewing totally wild, but given the flora that grow in my
sink when I don't get around to doing dishes right away, I'm pretty sure
that just wouldn't be a good idea.
- -DaveP
Dave Polaschek - home:davep@best.com or davep@mn.uswest.net
http://www.best.com/~davep/
------------------------------
End of Mead Lover's Digest #614
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