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Mead Lovers Digest #0916
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 #916, 2 April 2002
Mead Lover's Digest #916 2 April 2002
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
RE: Mead Lover's Digest #915, 28 March 2002 (David Chubb)
RE: Dandelion Mead ("redrocklover")
Dandelion Blossom Mead (Steven Sanders)
Clayton Cone, 71B and Malic Acid ("Kemp, Alson")
Re: Mead Lover's Digest #915, 28 March 2002 (Christopher C Carpenter)
Lugershallmead (Christopher C Carpenter)
Lurgashall Meads ("Eddie Carpenter")
Bill Pfeiffer Memorial Mazer Cup Results ("Jason Henning")
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Subject: RE: Mead Lover's Digest #915, 28 March 2002
From: David Chubb <dchubb@virpack.com>
Date: Fri, 29 Mar 2002 09:50:55 -0500
>Subject: Lurgashall
>From: Russ Riley <russriley61999@yahoo.com>
>Date: Thu, 28 Mar 2002 12:12:35 -0800 (PST)
>
>Has anyone ever tried Lurgashall mead (from UK)? How
>did you like it? I just picked up a bottle the other
>day and promised to split it with a friend, but I'm
>curious what to expect. Thanks
>
>Russ
YES YES YES!!!!
Lugashall is one of the best commercial meads that I have ever had. They
produce a very complex sweet mead with afterhints of honeysuckle & pear
(they make a LOT of pear wine as well which is also excellent). They're mead
is what I strive to make my own achieve on a regular basis.
Another good comercial mead to try (if you can find it) is Bunratty Mead
from Ireland. This has just started showing up in the US and is a slightly
darker & dryer mead. All in all it is very good as well. It also has a
slightly higher alcohol content (18.5%) than the Lurgashall (approx 16%) but
that might just be attributed to the difference between the Sweet & Dry.
- --David "WyrdOne" Chubb
------------------------------
Subject: RE: Dandelion Mead
From: "redrocklover" <spiritflight@kachina.net>
Date: Fri, 29 Mar 2002 08:14:41 -0700
Dandelion mead is fantastic. Alas, I live in the high desert southwest =
now and have minimal access to dandelions. Your recipe sounds good. =
Here's mine:
*Lion's Tooth Mead*
4 cups dandelion heads, ALL green removed to avoid bitterness
3/4 cup white raisons, chopped
3 lbs honey
2 teaspoons yeast nutrient
3 teaspoons acid blend
1 campton tablet
starting specific gravity is ideally 1.085 to 1.095. Since the sugar in
the flowers will vary from season to season, you'll need to adjust your
honey content. I add the acid and sweeten after fermentation.
As a side note, I have heard that if you ferment straight mead for
several weeks and then add the flowers, the dandelion taste and aroma is
nicely pronounced.
The finished mead should taste like a fine rhein wine.
Matthew
------------------------------
Subject: Dandelion Blossom Mead
From: Steven Sanders <geigertube@yahoo.com>
Date: Fri, 29 Mar 2002 09:09:26 -0800 (PST)
> Subject: Dandelion Blossom Mead
> From: "Stephen Murphrey" <swmurph@attglobal.net>
> Date: Mon, 25 Mar 2002 20:34:54 -0500
>
> Has anyone ever made a mead using dandelion
> blossoms?
Yep.. I made a ale style dandelion mead last year, and
Im planning on making it every year..
I used (from memory, if it turns out im incorrect, Ill
update later) 1/2 gal honey, nottingham ale yeast. (5
gal batch) I pasturized the must, and dumped 1 gal
(approx. - lightly packed) of dandelion blossoms into
the kettle to steep during the 1/2 hr. pasturization
period. Fermented, kegged and force-carbonated it. It
will be pretty beer like, with a slight bitteress from
the blossoms (probably from the green parts left on
the heads- I couldnt bring myself to remove greens
from 100's of blossoms) It was pretty good, and very
refreshing served cold during the summer..
Steven
------------------------------
Subject: Clayton Cone, 71B and Malic Acid
From: "Kemp, Alson" <alson@corp.cirrus.com>
Date: Fri, 29 Mar 2002 12:17:54 -0800
Tim,
Thanks for the kind comments regarding the Clayton Cone
post.
>How does [71B metabolizing malic acid] affect
>hydrometer reading?
I would assume that this has little effect on alcohol.
Some extreme napkin back calculations:
0.7g/l TA - 100% malic acid
40% = 0.3g/l metabolized.
12% alcohol ~= 100g/l of alcohol
add in metabolized malic acid = 100.3g/l
= .3%
So say I'm wrong by a factor of 5 (!) and it's really
1.5% different. That means that your alcohol level goes from 12%
to 12.18% instead of 12.036%.
>Does anybody have experience with
>this yeast in cider?
I don't. Of course apple juice's acid is primarily
malic, so 71B might change the acidity. Keep in mind that
Clayton said that they don't exactly know how to control whether
the yeast metabolizes 10, 20 or 40% of the malic acid...
- Alson Kemp
------------------------------
Subject: Re: Mead Lover's Digest #915, 28 March 2002
From: Christopher C Carpenter <chris.carpenter@ndsu.nodak.edu>
Date: Fri, 29 Mar 2002 16:22:49 -0600
Greetings unto the mead hall.
Yes, I have made Dandelion Flower wine, and it was one of the best batches
I have ever made. That is where the Kudo's stop. This was one of the most
labor intensive wines I have EVER made. you need to pluck all the little
yellow sepals out of the flower to the tune of 1-2 pints per gallon (That
is a lot of work). If you get ANY stem, or green stuff in it, is will
taste like dandelion juice....ewww.. it is also not recommended to just go
pick them off of your boulevard, Herbicides and Pesticides are not
recommended for ANY kind of brewing, no matter how much of a buzz you get
from the chemicals. So.. you need to find a mown, untreated place lousy
with dandelions. My recommendation, if you REALLY want to make it, is to
have small children and force them to do all the work.
Other than that, Good Luck and have fun.
Chris Carpenter.
PS. as to the yeast, just consider this a light flavoured wine, thus try to
make a dry mead (wine) and use the appropriate yeast and honey for that
purpose.
- --On Thursday, March 28, 2002 11:03 PM -0700 mead-request@talisman.com
wrote:
> Has anyone ever made a mead using dandelion blossoms?
>
> I recently found a Dandelion Blossom Wine recipe, and it seems like I
> could make a similar mead. The recipe calls for pouring boiling water
> over the blossoms, letting it sit at room temperature for 3 days, racking
> the liquid into another fermenter, adding the sugar, fermenting for 3
> weeks, racking again, and fermenting for 4 months. Substituting honey
> for the sugar (and using a mead yeast) would make this a mead.
>
> My questions are:
> 1. What should the result taste like? (I've never tasted Dandelion
> Blossom Wine.)
> 2. Should I use a sweet mead yeast or a dry mead yeast?
>
> Steve
------------------------------
Subject: Lugershallmead
From: Christopher C Carpenter <chris.carpenter@ndsu.nodak.edu>
Date: Fri, 29 Mar 2002 16:45:51 -0600
All right, I will admit, you piqued my curiosity enough about a strange
berry from the UK called Lurgashall,that I actually tried doing some
research. (hits hisself over the forehead) DUUUUH. I am always looking for
unique things to put into my traditionally strange meads.
Well, I found out the truth for you. Here is the meat of a review of this
mead, and I include the website if you are more curious. you might note
that it is rated 3.0 out of 5.0, meaning its only a tad above acceptably
average.....(editorial note..bad habit of mine)
> I tried this mead room temperature as well as slightly heated to a warm
> temperature. I must admit that I found it more appealing warm than I did
> at room temperature. I would caution against drinking more than two
> glasses at the most. First, because Mead is traditionally very sweet and
> syrupy, and secondly, because the alcohol content is 16.8%.
>
> For $12.99 a bottle, it is worth the price to try once and share with a
> friend. This drink would be very compatible with hard cheeses, like
> English Cheddar or with fruity desserts.
>
> RATING: 3.0 out of 5.0
>
http://www.beerwineonline.com/Main/Wine/Wine7.html
- --On Thursday, March 28, 2002 11:03 PM -0700 mead-request@talisman.com
wrote:
> Has anyone ever tried Lurgashall mead (from UK)? How
> did you like it? I just picked up a bottle the other
> day and promised to split it with a friend, but I'm
> curious what to expect. Thanks
------------------------------
Subject: Lurgashall Meads
From: "Eddie Carpenter" <Bonzai@mediadragon.com>
Date: Mon, 1 Apr 2002 20:06:02 -0500
|From: Russ Riley <russriley61999@yahoo.com>
|Date: Thu, 28 Mar 2002 12:12:35 -0800 (PST)
|
|Has anyone ever tried Lurgashall mead (from UK)? How
|did you like it? I just picked up a bottle the other
|day and promised to split it with a friend, but I'm
|curious what to expect. Thanks
As far as commercial meads go, I have had two from Lurgashall that I
think are quite good. I like my meads on the sweeter side and their
Christmas Mead is wonderful but generally available on a seasonal basis.
The other one from them that I have tried is called English Mead and it
is a dry mead - very tasty, but I like mine better. :-) Personally, I
enjoy both the Lurgashall meads I have tried more than the usual
Chaucers's. Just my own humble opinion.
- --Eddie
------------------------------
Subject: Bill Pfeiffer Memorial Mazer Cup Results
From: "Jason Henning" <mazercup@thehennings.com>
Date: Tue, 2 Apr 2002 11:38:51 -0500
Congrats to Gordon Strong for Best of Show with his raspberry with mesquite
honey mead. It was an amazing mead, chocolate notes, lovely raspberry
flavor, a very unique mead.
Congrats to the category winners as well:
1. Show Mead - Mike Benner
2. Traditional Mead - Brad Betz
3. Cyser - David Myers
4. Pyment - Phil Wilcox
5. Melomel - Gordon Strong
6. Metheglin - Micah Millspaw
7. Braggot - Terry Fallat
8. Open/Combine - Chuck Wettergreen
Full results can be seen at http://mazercup.org/
Cheers,
Jason Henning
------------------------------
End of Mead Lover's Digest #916
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