Copy Link
Add to Bookmark
Report
Mead Lovers Digest #0816
Subject: Mead Lover's Digest #816, 12 August 2000
From: mead-request@talisman.com
Mead Lover's Digest #816 12 August 2000
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Plum Melomel (pjwilcox@cmsenergy.com)
re: yeasts ("Brian Lundeen")
Searchable archive. ("Matt Maples")
searchable archive second try ("Matt Maples")
Re: White Labs yeast (NLSteve@aol.com)
Re: heather honey source (NLSteve@aol.com)
Re: Beet Wine / Plum Melomel ("Howard J. Eland")
Caramelizing Honey (LyndonZimmermann)
Re: Watermelon mead (Terry Estrin)
RE: Cyser Clearing ("Frank J. Russo")
Re: Need suggestions... (Elfboy0@aol.com)
Mead Lover's Digest #815, 9 August 2000 (Ervin719@aol.com)
Re: using vanilla beans (Gordon & Linda)
Re: Mead Lover's Digest #815, 9 August 2000 (Jim Johnston)
Re: Mead Lover's Digest #815, 9 August 2000 (Brendan & Pam Proctor)
NOTE: Digest 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.
Digest archives and FAQ are available at www.talisman.com/mead. There is
a searchable MLD archive at hubris.engin.umich.edu/Beer/Threads/Mead
----------------------------------------------------------------------
Subject: Plum Melomel
From: pjwilcox@cmsenergy.com
Date: Wed, 9 Aug 2000 12:09:46 -0400
Nathan,
I enjoyed a plum Mel last night at the club meeting. It was from a 1994
Mazur Cup extra's box. The entry was still attached. It turned out to be my
friend Hal Buttermore from AA. So i called him up as we were serving it.
Turns out it was a 92'. It was delightfully semi dry, still, and though a
touch oxidized, it was still plummy and delightful. Hal said it was 10#
plums and 12.5 lbs honey. I hope this helps,
Phil Wilcox
------------------------------
Subject: re: yeasts
From: "Brian Lundeen" <blundeen@rrc.mb.ca>
Date: Wed, 9 Aug 2000 11:52:09 -0500
Mad (MAD!) Matt Maples emerged from his padded cell long enough to tell us:
> Spencer Thomas asked my "Why not White Labs?" in reference to
> my post in the
> last MLD about using ale yeast for meads. All I know is that I
> have gotten burned
> three times now and I will not use them again. Now I know
> people who use it
> and have absolutely no problem. In fact I have asked around
> our brew club if
> anyone else has been having these problems only one of the
> six people I
> asked said that he had any problems with it at all.
I guess my first question would be, are these other people buying from the
same vendor as you? If so, it probably isn't a problem at his end. Still, it
wouldn't hurt to talk to your vendor about the problems you have been having
just to see what kind of response you get. A good vendor should be willing
to discuss these problems openly and relate any similar experiences from
other customers. Perhaps it is an ongoing problem that they are trying to
work out. On the other hand, if they appear unwilling to discuss this issue,
maybe look for another vendor, assuming you still want to consider White
Labs. Personally, I don't think they have anything that different from
Wyeast, especially when used for meadmaking. The subtleties that might lead
a brewer to prefer one strain over another are likely less or not evident
when used in a honey must.
In addition, I'm sure Chris White at White Labs would like to hear about the
problems you have been having. If you can provide him with a good detailed
description of your experiences, he may have some ideas. Who knows, he might
send you a free yeast vial. Anyway, his email is cwhite@whitelabs.com
> The mead is rather light which isn't too suppressing as
> it fermented to
> 0.998. Some people thought that if an ale yeast fermented
> that low it must
> be infected. Well I can assure it is not. I don't think that
> the attenuation
> scores set for beer apply for mead for obvious reasons.
Absolutely right. Stated attenuation (technically, apparent attenuation or
AA)limits are strictly for beer, and are based on a typical wort composition
for the intended style fermented under typical conditions. Mead must
obviously has a much higher percentage of fermentable sugars than beer wort.
Even with beer, the achieved AA can vary widely from the stated range.
Mashing procedures, nutrients, aeration, fermentation temps all play a role.
A mashing blunder led to an 83% AA on a recent Pilsner using a yeast that is
rated at 69-73%.
Cheers,
Brian
------------------------------
Subject: Searchable archive.
From: "Matt Maples" <matt_lists@hotmail.com>
Date: Wed, 9 Aug 2000 10:04:43 -0700
I seem to remember someone having a searchable archive for the MLD. Could
you please repost the address?
Matt Maples
Anagram: "Tap Me Malts!"
May mead regain its rightful place as the beverage of gods and kings
------------------------------
Subject: searchable archive second try
From: "Matt Maples" <matt_lists@hotmail.com>
Date: Wed, 9 Aug 2000 10:13:19 -0700
Sorry let me rephrase that. The address listed for the searchable archive
(hubris.engine.umich.edu/Beer/Threads/Mead) is no longer valid. Did it find
a new home?
Matt Maples
Anagram: "Tap Me Malts!"
May mead regain its rightful place as the beverage of gods and kings
------------------------------
Subject: Re: White Labs yeast
From: NLSteve@aol.com
Date: Wed, 9 Aug 2000 15:31:19 EDT
Matt Maples asks if he is alone in experiencing trouble with White Labs
yeast, which comes in vials of "pitchable" cell counts.
I have used it several times in beer and it has worked quite well. The last
time I used it was with a slurry that was kept in my fridge for nearly a
year, then re-used to make a starter for a mead. No problem (although I
wouldn't recommend this as a technique!).
I do think it's important to buy from a shop that knows how to handle it, and
to buy yeast with a recent date on it.
Steve
------------------------------
Subject: Re: heather honey source
From: NLSteve@aol.com
Date: Wed, 9 Aug 2000 15:38:38 EDT
Jim Johnston asks for a heather honey source.
Try:
www.castlemark-honey.com
Their current price list says 5 lbs. is $34.50 & 1 gallon is $76.75, and they
have many other varieties -- mostly cheaper! (I haven't done business with
them yet.)
Steve
------------------------------
Subject: Re: Beet Wine / Plum Melomel
From: "Howard J. Eland" <heland@itei.com>
Date: Wed, 09 Aug 2000 17:32:48 -0400
Nathan,
My second (somewhat feeble) attempt at a yellow plum mel was pretty
nasty. I believe my downfall was the fact that my plums were not the
ripest. I think ripe if not over-ripe work best. I also think the
Champagne yeast was a bit overpowering - I'd tone that down a hair also.
Hope that helps
Howard Eland
> Subject: Beet Wine / Plum Melomel
> From: Nathan Kanous <nlkanous@pharmacy.wisc.edu>
> Date: Tue, 01 Aug 2000 10:51:52 -0500
>
> Hi All,
> It's summer. I have a friend who's garden is producing in overwhelming
> proportions and he mentioned that he had beets. I recall seeing occasional
> references to wine made with beets and other vegetables and became
> curious. Anybody ever made wine from beets? Was it any good? Any
> recipes? I'd prefer a dry wine as opposed to sweet.
>
> On the same note, how about a plum melomel? Again, I'd prefer dry. My
> father-in-law has 8 or 10 plum trees with fruit coming in by the
> bushel. He's got some traditional "table" red plums as well as yellow and
> the ever popular prune plum. TIA.
> nathan in madison, wi
>
------------------------------
Subject: Caramelizing Honey
From: LyndonZimmermann <lyndonz@senet.com.au>
Date: Thu, 10 Aug 2000 12:26:03 +0930
Mad Matt Maples may wish to consider adding some chocolate malt (available
from a brewshop) to his mead instead of trying to caramelise the honey, try
caramelising a small amount of honey (ie cook it in a saucepan) and adding
it to his batch, or boil up some toasted grain (again from a brewshop) and
add the strained liquor. The flavour of the Scottish Ale he refers to comes
from toasting the malted grain, this is something the Scots excel at. This
is done dry, not in the boiling process. The boiling he refers to is to
reduce the volume and increase sugar concentration, and final alcohol, of a
"Wee heavy" ale.
Regards,
Lyndon Zimmermann
Adelaide, Australia
Lyndon Zimmermann
24 Waverley St, Mitcham, South Australia, 5062
tel +61-8-8272 9262 mobile 0414 91 4577 fax +61-8-8172 1494
email lyndonz@senet.com.au URL http://users.senet.com.au/~lyndonz
------------------------------
Subject: Re: Watermelon mead
From: Terry Estrin <testrin@sfu.ca>
Date: Wed, 09 Aug 2000 22:35:38 +0000
In response to the query about watermelon mead: I looked up "watermelon
wine" on the web, and came across the following page:
http://www.geocities.com/NapaValley/1172/watermel.html
It looks excellent. The first recipe calls for ten pounds of sugar, and I'm
sure you could just substitute honey.
cheers,
Terry
------------------------------
Subject: RE: Cyser Clearing
From: "Frank J. Russo" <FJRusso@coastalnet.com>
Date: Thu, 10 Aug 2000 09:08:47 -0400
>>From: Craig Agnor <Craig.Agnor@Colorado.EDU>
>>Date: Sat, 5 Aug 2000 00:10:53 -0600 (MDT)
....I began a batch of cyser last November that despite being long since
finished fermenting, is not clear. Any suggestions on how to clarify it
would be greatly appreciated.
Craig, I made a Cyser about the same time you did, and was also having
problems with it clearing. I went and used Bentonite. Cleared Beautifully
and I bottled it 1 month ago. You did not mention if you tried any
clarifiers.
Frank Russo
Havelock, NC
"There is only one aim in life and that is to live it."
------------------------------
Subject: Re: Need suggestions...
From: Elfboy0@aol.com
Date: Thu, 10 Aug 2000 12:38:45 EDT
Stan Marshall <beorning@earthlink.net> writes:
> I want to make a vanilla mead using vanilla beans. Unfortunately all
> the vanilla recipes call for vanilla extract... does anyone have
> vanilla bean recipes or a rough idea what conversion might work (i.e. 1
> bean = 1 oz. ??)
I'm currently fermenting 3 gallons using 2 beans. I've heard anywhere from
2-4 beans for 5 gallons. If you like strong vanilla flavor, go with the
higher end. If not, go lower.
> I'm also considering making a watermelon mead since they are cheap to
I suspect this is just me, but something about this makes my entire body
shudder with fear and distaste. (Don't let it stop you, though :)
- Joshua
------------------------------
Subject: Mead Lover's Digest #815, 9 August 2000
From: Ervin719@aol.com
Date: Thu, 10 Aug 2000 12:49:56 EDT
Hello All, my response is meant for Craig Angon. You wanted to know why
your cyser has not fully cleared. Your assumption about the apple juice was
mostly correct. See the apple juice has loads of pectin, so what you're
getting is pectin haze. Very easily correctable. All you need to add to your
mead is pectin enzyme. It will eat up all the pectin thus leaving your mead
crystal clear. I've never added my enzyme after fermentation though so I'm
not sure it will work. But not to worry hazy Cyser tastes good also. So drink
up!
Wasail!!!!! Thomas Ervin
Subject: Cyser Clearing
From: Craig Agnor <Craig.Agnor@Colorado.EDU>
Date: Sat, 5 Aug 2000 00:10:53 -0600 (MDT)
Hi folks,
I began a batch of cyser last November that despite being long since
finished fermenting, is not clear. Any suggestions on how to clarify it
would be greatly appreciated.
Here are the specs on the recipe.
8 lbs. Orange Blossom Honey
5 gal. Organic Apple Juice
2 pkgs. Lalvin D47 wine yeast
The must was heated to 170F and held there for 20 minutes, chilled aerated
and pitched with rehydrated yeast. The cyser has been racked 3 times.
I suspect that the haze remaining in the beer is at least in part due to
the haziness of the apple juice.
A recent Zymurgy article by Byron Burch about making mead suggests using
sparkolloid to clarify cloudy meads. What is the procedure for clarifying
mead/wine with sparkolloid? How much should be used per gallon?
Cheers,
Craig Agnor
- ------------------------------
------------------------------
Subject: Re: using vanilla beans
From: Gordon & Linda <olson99@rt66.com>
Date: Thu, 10 Aug 2000 20:07:53 -0600
Stan, you asked about vanilla beans.
>
>I want to make a vanilla mead using vanilla beans. Unfortunately all
>the vanilla recipes call for vanilla extract... does anyone have
>vanilla bean recipes or a rough idea what conversion might work (i.e. 1
>bean = 1 oz. ??)
I made a successful spiced mead where vanilla was one of the spices.
In five gallons of mead I ended up with 3 vanilla beans along with
teaspoons of this and ounces of that.
Since I boil my water to get rid of the chlorine before adding and
pasteurizing the honey, I add spices at the beginning of the boil.
In this case one chopped vanilla bean along with broken cinnamon
sticks, anise seeds, cardamom, crushed whole allspice, and diced
fresh ginger root. All the pieces, floating and in the bottom of
the kettle, went into the fermenter.
After a month of fermentation and one racking, the mead was too bland.
So I made a tea with two more chopped vanilla beans and more of the
other spices. After boiling all the spices, the water and all the
pieces went in to the fermenter.
Months later at bottling time, the vanilla seemed much too strong.
After six months in the bottle, the vanilla was nice and mellow and
blended well with the other spices.
I've never used vanilla extract, it seemed more natural to me to
use the source flavor from the bean.
It's been one of my favorite meads. Now, five years later, it is
hard to pick out the individual spices. It's not as spicy, but
still nice to drink.
By the way, I have never exactly followed someone else's recipe.
I always have my own ideas on what balance of ingredients to use.
Remember to experiment and try things that sound good to YOU.
Of course, keep good records so you can repeat your successes and
learn from your failures.
Hope this helps,
Gordon
------------------------------
Subject: Re: Mead Lover's Digest #815, 9 August 2000
From: Jim Johnston <tervale@mail.execpc.com>
Date: Fri, 11 Aug 00 13:03:40 -0500
Regarding GI distress and yeast, I think the advice given by Jazzbo Bob
is good. If the distress is only occurring after drinking homemade
fermented beverages, then it is a bit of a yeast intolerance. Adding
more acidophillus bacteria in your diet, such as eating more yogurt or
taking supplements is a godd idea that may help. If you are going to
take the supplements, take more than that. I think 4-8 capsules a day is
about right. Antibiotics are notorious for disturbing this balance,
which can lead to yeast infections as they kill off the "good bacteria"
that are in or on our bodies. I guess it's a zen thing...
Dan, your "Listerine" flavors are from phenols, cyclic alcohols that are
produced by some yeast strains at high fermenting temperatures, or are
present as a result of contact with some cleaning solutions. If they are
there already, they probably will not go away with aging, but you could
let them sit for a few months just in case. When you brew again, make
sure you are rinsing cleaning agents really thoroughly, and maybe try a
different strain of yeast. Watch fermenting temps to see that they are
not too high. Your idea for an eismead is interesting.
Matt, I think your idea for camelizing a bit of the honey in the boil is
a good one. I might try this on an upcoming mead, too.
Craig, I think the clearing problem with your cyser is pectins in the
apple juice. I didn't see any pectic enzyme in your recipe, so I am
assuming that you didn't add any. 1/2 tsp./gal. added before
fermentation is enough. I think you can't add it now though. If I
remember right, it may not help after fermentation. Sparkolloid is
pretty easy to use. Mix 5tsp. into 2 cups water, boil for 3 minutes
stirring during the boil. Mix it thoroughly into the mead while it is
still hot, let sit for about 2 weeks and then rack off the sediment.
Jim
"How do you know he's the King? He hasn't got #@&* all over him"
------------------------------
Subject: Re: Mead Lover's Digest #815, 9 August 2000
From: Brendan & Pam Proctor <bp.proctor@sk.sympatico.ca>
Date: Fri, 11 Aug 2000 19:45:11 -0600
> Subject: Cyser Clearing
> From: Craig Agnor <Craig.Agnor@Colorado.EDU>
> Date: Sat, 5 Aug 2000 00:10:53 -0600 (MDT)
>
> I began a batch of cyser last November that despite being long since
> finished fermenting, is not clear. Any suggestions on how to clarify it
> would be greatly appreciated.
I made a batch of spiced cyser last September using 10 lbs of apples -
it didn't want to clear either.
> I suspect that the haze remaining in the beer is at least in part due to
> the haziness of the apple juice.
Did you add pectic enzyme? - I have heard that pectins in the fruit can cause
haziness
- - esp. at lower temperatures.
> A recent Zymurgy article by Byron Burch about making mead suggests using
> sparkolloid to clarify cloudy meads. What is the procedure for clarifying
> mead/wine with sparkolloid? How much should be used per gallon?
I tried to use gelatin to clear the cyser at the end of October - with no
effect.
November 2/99 - boiled 1.5 tsp. of sparkalloid in 2 cups water for about 5
minutes and
added to 5 gallon carboy (stirred well). Mead was brilliantly clear within 4
days!
I now used sparkalloid to clear all of my meads - it hasn't let me down yet.
Brendan Proctor
------------------------------
End of Mead Lover's Digest #816
*******************************
