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Mead Lovers Digest #0702
From: mead-request@talisman.com
Errors-To: mead-errors@talisman.com
Reply-To: mead@talisman.com
To: mead@talisman.com
Subject: Mead Lover's Digest #702, 21 October 1998
Mead Lover's Digest #702 21 October 1998
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: Sparkling mead/clarification data points (Sparrow)
Forgot to cross the T (PAUL W HAAF JR)
Irish-style meads (Scott Murman)
Acid Levels in Meads (Dan McFeeley)
Re: Mead Lover's Digest #701, 16 October 1998 (dennis key)
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----------------------------------------------------------------------
Subject: Re: Sparkling mead/clarification data points
From: Sparrow <druid@princeton.crosswinds.net>
Date: Sat, 17 Oct 1998 07:21:55
>
>A couple of data points on mead clarification:
>
>A mead made with 3# of canned apricot puree in a 3 gal. batch is still
>quite cloudy a month after fermentation stopped. A spiced mead dropped
Since you used apricot puree, could some of the murkiness be suspended
apricot gunk? If so, I would suggest filtration as a method of clearing, as
waiting for the gunk to settle could take quite some time.
- --
- --
Alex (Sparrow)
/|\ brewing on the web http://druidbrewer.tsx.org
Bull Run ACD rescue http://acdrescue.tsx.org
ACDCA 1999 Specialty http://acdca1999.tsx.org
------------------------------
Subject: Forgot to cross the T
From: haafbrau1@juno.com (PAUL W HAAF JR)
Date: Sat, 17 Oct 1998 08:49:48 -0400
About six months ago I made a very tasty mead I dubbed Sacked White
Hippo. I'm sure most can figure out why. I had used about 8 green tea
bags and maybe 4 black tea bags. It cleared quickly and the tea rounded
things out nicely. I liked it enough to roughly duplicate it, although I
did use a different yeast. After it has now spent about a month or so
(notes are in the garage), I realized that I forgot to add the tea!!! Is
it too late to add it? Should I add a strong brewed tea or the tea bags
to the fermenter? I don't mind cloudy mead, and other's opinions don't
cause me to worry, but damn if that last batch didn't taste great and
look real perty. Private e-mail is preferred, as I need this info soon.
Wassail,
Paul Haaf haafbrau1atjunodotcom
------------------------------
Subject: Irish-style meads
From: Scott Murman <smurman@best.com>
Date: Sun, 18 Oct 1998 20:36:45 -0700 (PDT)
Me lass is Irish, and recently visited her homeland and brought me
back two beautiful handmade Irish goblets. Aside from my usual
payments for such thoughtful gifts, I was thinking of making an
Irish-style mead to fill the goblets, if such a thing exists. Does
anyone have any general ideas of what would be considered Irish-style
meads? I'm not looking for a specific recipe (though if you want;
feel free), but rather some general flavor characteristics or typical
ingredients. Thanks,
- -SM-
P.S. I recently put some of the cooking recipes I've been posting to
the HBD on my web page (http://www.best.com/~smurman/zymurgy).
Included there is fruit dessert recipe made using mead you kind
readers might enjoy. A very tasty after dinner treat in the winter
months. Enjoy.
------------------------------
Subject: Acid Levels in Meads
From: Dan McFeeley <mcfeeley@keynet.net>
Date: Mon, 19 Oct 1998 02:21:12 -0500
A reprint of an article in the July 1993 _Fruit Winemaking Quarterly_, first
appearing in the 1992 Summer/Fall issue of _The Beverage People News_, listed
the following as minimum recommended acid levels:
Dry Meads -- .55%
Metheglyns -- .55%
Melomels -- .65%
Sweet Meads -- .65%
Fruit Wines -- .65%
Cysers -- .70%
Ports -- .75%
Pyments -- .80%
What's the consensus on these recommendations? Do they mesh well with
everyone's experience in tinkering with acid levels in meads?
<><><><><><><><><>
<><><><><><><>
Dan McFeeley
mcfeeley@keynet.net
------------------------------
Subject: Re: Mead Lover's Digest #701, 16 October 1998
From: dennis key <dione@unm.edu>
Date: Mon, 19 Oct 1998 09:17:16 -0600 (MDT)
Re: Nathan's question on vanilla mead:
My only batch has a very vanilla aroma and taste. For a six gallon batch,
I chopped one organic vanilla bean, covered it with vodka and refrigerated
for a week in a closed container. About a week into primary fermentation
I strained the extract into the must. I repeated the process with another
bean and added it at about one month when I racked the must into the
secondary. Fermentation continued about another two months. I only used
a couple of tablespoons of vodka, so there was little, if any, affect on
fermentation.
Never Thirst,
Dione
------------------------------
End of Mead Lover's Digest #702
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