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Mead Lovers Digest #0920
From: mead-request@talisman.com
Errors-To: mead-errors@talisman.com
Reply-To: mead@talisman.com
To: mead-list@talisman.com
Subject: Mead Lover's Digest #920, 15 April 2002
Mead Lover's Digest #920 15 April 2002
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: how long is too long? ("Joshua Laff")
Lots of comments ("Kemp, Alson")
Soaking Oak in Brandy.. (Mark Banschbach)
Re: Mead Lover's Digest #919, 12 April 2002 (Gardengate32@aol.com)
Re: Mead Lover's Digest #919, 12 April 2002 (Gardengate32@aol.com)
Length of initial fermentation? (Anthony.Karian@sce.com)
Redstone Meadery (Nancy McAndrew)
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----------------------------------------------------------------------
Subject: Re: how long is too long?
From: "Joshua Laff" <elfboy0@netzero.net>
Date: Fri, 12 Apr 2002 08:42:19 -0700
> Subject: how long is too long?
> From: =?Windows-1252?B?ROZn?= <DavidJBrooks@msn.com>
> Date: Tue, 9 Apr 2002 21:29:53 -0500
>
> This is my 4th batch of mead. The past three were all drinkable enough to be
> long gone. This one has me stumped.
...
> I racked it on November 11, 2001, tasted (hot and nasty!) and measure
> gravity at 1.060.
...
> Today is April 9, 2002, and... It's about as clear as a carboy full of amber
> ink.
I started a batch Vanilla Mead on January 5th, 2000. Despite the Champagne
yeast, I used a whopping 15 lbs of honey for 3 gallons, right off the bat. I
hardly budged because of too much honey. I racked it on October 28, 2000,
and added two gallons of water. It still didn't do much. My records are less
accurate at this point, but at the end of February, 2001, I racked it, and
added some clove-steeped warm must to try and stimulate more fermentation. I
racked it again about two months ago. After this last racking was the first
time that I've noticed any appreciable fermentation. There never have been,
and are still no, signs of infection. The taste at the last rack was what
you'd expect from an unfinished mead. The point being, after more than two
years, everything seems to still be okay. (I suppose gravity readings would
be helpful, but no, I haven't taken any). I've decided to name this batch
"The Long Winter".
- - Joshua
------------------------------
Subject: Lots of comments
From: "Kemp, Alson" <alson@corp.cirrus.com>
Date: Fri, 12 Apr 2002 10:17:50 -0700
From: Melinda Merkel Iyer <myn@iyerfamily.net>
>I used mesquite goo, yeast and reverse osmosis water
Reverse osmosis water has everything taken out of it!
What's the yeast supposed to use to grow? You probably pitched
enough yeast to get 1-5million cells/ml, whereas you probably
need 50-150million cells/ml. You either have to pitch 150million
cell/ml or give the yeast nutrients to allow them to form more
bodies. Mead has almost no nutrients in it.
>The airlock blipped about every 9 seconds
My mead airlocks blip 1-2 times per second during the
initial portion of fermentation. 3 g DAP, 3g yeast food per
gallon of must.
From: Marty and Janice <mrwoodcock@shaw.ca>
>I use untoasted American oak covered with brandy
I prefer to use vodka. No taste.
>Why do you soak the oak chips in brandy
There are different kinds of tannins in oak. Some are
more soluble in water, some are more soluble in alcohol. I've
heard that the water soluble ones are harsher, so I soak the oak
chips in water for a day and then shift them to vodka.
From: DavidJBrooks@msn.com
> [slow mead] which was
> racked on November 11, 2001
and
> racked again on December 4, 2001
> What's the deal?
Each time you racked it, you removed a large portion of
yeast from the solution. If your fermentation has stopped, it's
probably because you've removed too much yeast.
If your fermentation slows before it is completed, you
might try stirring the must to get the yeasties back up into
solution.
From: "Sebastian Page" <sebnpage@hotmail.com>
>Sharp tasting mead
>I used 100grams of citric acid [in 5 UK gallons]
Yikes! I generally use 3 grams of acid blend per US
gallon. I once used 5 grams per US gallon and got a super sharp
mead. You're using around 20 grams of acid per gallon...
-Alson
------------------------------
Subject: Soaking Oak in Brandy..
From: Mark Banschbach <mrbear37@yahoo.com>
Date: Fri, 12 Apr 2002 11:15:04 -0700 (PDT)
The reason that you would soak oak chips in brandy is
that not only does it impart a slight flavor of the
brandy but the main reason is that the alcohol is used
to chemically break down and extract the oils in the
oak. Any other alcohol can be used as well. I would
say that brandy would probably be the version that
produces the nicest results. Try it and see for your
self !
Thanks
Mark Banschbach,
Tampa, FL
------------------------------
Subject: Re: Mead Lover's Digest #919, 12 April 2002
From: Gardengate32@aol.com
Date: Fri, 12 Apr 2002 19:43:21 EDT
> Subject: Re: Warm mead (was Largashall)
> From: "Matt_lists" <Matt_lists@hotmail.com>
> Date: Tue, 9 Apr 2002 20:36:09 -0700
>
> > ------------------------------
> >
> > Subject: Re: Lugershallmead
> > From: Spencer W Thomas <spencer@engin.umich.edu>
> > Date: Mon, 08 Apr 2002 13:32:57 -0400
> >
> > Why on earth did this person drink it room temperature and warmed?
> > It's like a white wine and should be drunk chilled, IMHO.
> >
> > =Spencer
>
> If that is your opinion you are entitled to it, I on the other had have
> found plenty of meads that are better at room temp. Mostly they are of the
> full sweet variety, ones like Litewsky or Jadwiga. There are some that are
> designed to be heated like Largashall Christmas, Ambrosia by Kristy Spiced
> and Mountain Meadows Spice and give such instructions on the label. If you
> chill a really sweet mead I think you miss out on much of the aroma plus it
> changes the smooth round texture. There are not too many rules in mead so
> no
> one is right or wrong but you really should try heating a mead that was
> designed to do so.
>
> For semi-sweet mead on down though, I do agree that they should be chilled
> to extenuate the refreshing quality of them. I make mostly dry and brute
> meads that I believe are much better chilled.
>
>
> Matt Maples
>
> Liquid Solutions
> 12162 SW Scholls Ferry Rd
> Tigard, OR 97223
> 503-524-9722
> www.liquidsolutions.ws (web site)
> http://list.liquidsolutions.ws/scripts/lyris.pl (mailing list)
>
>
i agree. i've brewed some spiced sweet holiday mead that was unpalatable to
me if not heated. most of mine are semi sweet to dry, and i always drink
them warm. i feel like i get a better sense of taste with a warmer, at least
room temperature, beverage. i chill the sweet ones to make them appear less
sweet. i recall from senses and perception in college that the human taste
bud operated at it's most efficient at body temperature, and that if one
spiced, for instance salted, to taste a soup or such, and then heated it,
that it would appear much too salty after heating due to this effect. but
opinions are like you know what, everybody has one. b
------------------------------
Subject: Re: Mead Lover's Digest #919, 12 April 2002
From: Gardengate32@aol.com
Date: Fri, 12 Apr 2002 19:51:14 EDT
In a message dated 4/12/2002 11:21:56 AM Eastern Daylight Time,
mead-request@talisman.com writes:
> Subject: Seafoam head and length of initial fermentation?
> From: Melinda Merkel Iyer <myn@iyerfamily.net>
> Date: Tue, 9 Apr 2002 18:10:26 -0700
>
> I posted this a while back to the list and have received two digests
> since then but didn't see my post among them. My apologies if anyone
> receives this twice... and also apologies for what will surely be a
> couple of very stupid questions. But please bear with me; you folks,
> along with a collection of not-so-great books and a porter homebrewer
> at my office, are my only references for learning.
>
> I pitched yeast on a 5-gallon batch of traditional mead about eight
> weeks ago. I used mesquite honey, champagne yeast and reverse osmosis
> water, and was practically paranoid about sterilization (with
> iodine). I flash pasteurized the honey at 170 degrees for 30 minutes
> before pitching.
>
> It is still fermenting rather nicely. Six weeks ago the airlock
> blipped about every 9 seconds, two weeks ago it slowed to 20, and now
> it's settled around 14. I've also got a good collection of sediment
> (at least 1/4") at the bottom of the carboy. Fermentation temp has
> been around 68 degrees at night, 76 degrees during the day. I wish I
> could control the temp better, but have not been able to do so thus
> far. The smell out the top of the airlock is heavenly, though, so I
> must be doing something right!
>
> SG was 1.117 at the outset, promising eventual alcohol of 15.5% (if I
> read my hydrometer correctly), so I was expecting a long ferment
> time. However, my homebrewing friend thinks my initial ferment should
> have finished long ago. He also thinks the buildup of sediment will
> impart bitterness.
>
> What is a standard initial ferment time for this type of mead? Am I
> doing my mead a disservice by not racking it off the lees? Is it
> dangerous to do this in the middle of a ferment?
>
> My other question: about six weeks into fermentation the must
> developed a foamy head of about 1/4" thickness, which resembled
> nothing quite so much as seafoam. The top of the 6.5 gallon carboy
> fogged up, too, which I found strange due to the reasonable temps.
> This went away a few days ago. Now the mead is beginning to clear,
> but is still fermenting rather rapidly. Any thoughts?
>
> Thanks in advance!
>
> Melinda
> - --
> Melinda Merkel Iyer
> http://www.iyerfamily.net/
>
you know, i have never noticed a bitterness imparted into a mead from leaving
it on the lees. i have, though, noticed it if i brewed with malt. i have
heard a lot a talk about off flavours being imparted by not racking mead, and
i have even experimented trying to create off flavours by leaving it set, to
find out what they are, but i have never been successful. about every time i
have used malt extract, though, i have had really off flavours if i left it
on the sediment for very long at all. has anybody else experienced this? b
------------------------------
Subject: Length of initial fermentation?
From: Anthony.Karian@sce.com
Date: Fri, 12 Apr 2002 17:49:55 -0700
Melinda
Congrats on your success. Yes, I'm fairly sure it will turn out just fine.
As far as to "What is a standard initial ferment time for this type of
mead?" I can tell you - it varies widely. I've had 16% alcohol meads with
champagne or champagne-like (high alcohol tolerance and aggresive yeasts)
finish fermenting in a week, maybe less. On the other hand I've heard of
them going on for months. Variables are: OG, oxygenation of the must,
nutrient level, amount and viability of initial yeast cells, pH,
sterilization techniques, etc etc.
I have made a number of meads similar to what you made, so I'll throw out a
few comments, take them for what they're worth (free). Ok, here goes:
1) Don't worry much about the length of fermentation. Taste carefully
(keep sterile) and know even if it doesn't taste great yet, it probably
will.
2) I only heat to liquify, not pasteurize. Many people believe heating
drives off some of the tasty components, so don't overdo.
3) I oxygenate heavily. If you don't want to deal with an O2 bottle, you
can run some of the must in a blender until it froths...(pre-yeasties)
4) I avoid champagne yeast, preferring flor sherry or others. They go just
as fast and just as high, but are drinkable sooner.
5) Never add acid at the beginning, only afterwards to taste. Acid can
slow the yeast down.
6) Nutrients - add them, more if traditional, less or none with fruit.
They do make a difference.
7) pH - if too acidic it can slow fermentation. Can be a problem
especially if using a lot of citrus fruits, correct if appropriate.
Again, these are my personal findings. Yours and others will vary, but
they work for me!
Tony
------------------------------
Subject: Redstone Meadery
From: Nancy McAndrew <mcandrew_n@yahoo.com>
Date: Fri, 12 Apr 2002 21:13:48 -0700 (PDT)
Yesterday I visited Redstone Meadery in Boulder, CO.
Surely some of you folks are already familiar with the
place. We were given a nice tour and some very nice
tastes. It was an all-round pleasant expreience. So,
should you have the chance, do visit and certainly try
their stuff.
~Nancy
Usually from VA but enjoying CO
------------------------------
End of Mead Lover's Digest #920
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