Mead Lovers Digest #0947

eZine lover (@eZine)

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Mead Lovers Digest

 · 7 months ago

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Subject: Mead Lover's Digest #947, 9 August 2002 

 
Mead Lover's Digest #947                                  9 August 2002 

            Forum for Discussion of Mead Making and Consuming 
                      Dick Dunn, Digest Janitor 

Contents: 
  Where to find/purchase Dandelion Heads or seeds? (Ross Cohn) 
  RE to Mead yeast alternative + Raisin mead () 
  Re: Stuck fermentation in strawberry meads. (Marc Shapiro) 
  RE: Stuck fermentation in strawberry meads ("Frank J. Russo") 
  How did the carbonation get in there??? (Eric Rorem) 
  Mead Day (Nathan Kanous) 
  wine yeast alternatives (John) 
  Mead Day Fun ("Paul Gatza") 

NOTE: Digest appears when there is enough material to send one. 
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---------------------------------------------------------------------- 

Subject: Where to find/purchase Dandelion Heads or seeds? 
From: Ross Cohn <artnculture@yahoo.com> 
Date: Tue, 6 Aug 2002 03:51:39 -0700 (PDT) 

Hi all, 
My next batch of Mead is going to be Dandelion, and I 
am trying to find some heads.  Does anyone know where 
I can get some heads? (*snicker*, but seriously it's 
out of season and I would like to get started.) 

Thanks all, 
Ross 

P.S. - The Elderberry batch was fine, I am racking it 
in hopes to clear it up a little more.  I also added 
more must to dilute the Elderberries a little bit. 

------------------------------ 

Subject: RE to Mead yeast alternative + Raisin mead 
From: <vince@scubadiving.com> 
Date: Tue, 6 Aug 2002 09:04:51 -0400 (EDT) 

 
Hi fellow mead makers, 

I'm pretty new to brewing, my first batches are happily fermenting, and 
I just received my first issue of the digest. I'm pretty excited and I 
look forward to the end result.  

1) I'd like to request Ken Taborek's recipe(s) for raisin mead 
(mentioned in the archives of the digest). 
Did you make it mead or sack? My (golden) raisins (from ACME) contain 
SO2. Should I wash them or go "organic" (hard to find)? Thank you much 
in advance. 

2) I've been reading a lot of web pages and archives of the digest, and 
I found some information that may help answering David's question on 
yeast strains, and prompt for some comments/debate on yeast. 
I couldn't find anywhere a comparative chart of MEAD yeasts (usually 
they are for WINE yeasts and who knows if this applies to mead) , so I 
tried to make a little catalog with what I could find. See appendices 
below for the results of my search.  See also comments from an 
experienced user: Dick Dunn's favorite yeasts at 
www.solorb.com/gfc/mead/rcdyeast.html.  I had to include wine-related 
comments because sometimes that's all that's available but I tried to 
relate to mead whenever possible.  If anyone has something better, and 
especially if you tried them please publish it! All info below is 
somewhat theoretical as I didn't try them yet. I plan to experiment, 
but it will take a while before I can report with tasting notes.  
Now, after spending hours writing my appendices, I found one more 
source: "the great mead yeast survey": 
http://sca_brew.homestead.com/files/meadyeast.html 
This a great initiative to summarize user's perspective on all brands 
of yeast but not too many testimonials are posted. There is a review of 
a few beer yeasts used for mead too. 
Come on meadheads, go there and post your input on your favorite MEAD 
yeast, we need it! 
Yours, 

Vince Galet 
Collegeville, PA 
_______Appendix 1: Here's what people have used and say____________ 
- - Sweet mead and dry mead are of course the standard - several 
manufacturers have their own - tolerant to about 15% alcohol for sweet, 
17% for dry. Sweet seems to make it REALLY sweet. 
- - Champagne (several strains from several manufacturers, some French, 
some CA strains) seems to be the second most used. It is high 
fermenting (tolerant up to 17% alcohol), gives a dry result 
- - Prise de mousse (Red star or Lallemand) is more or less another kind 
of champagne 
- - Red star Premier cuvee is also some kind of champagne 
- - Red star Cote des blancs is comparable to Wyeast 3267 Bordeaux 
(according to Wyeast web site) and epernay (according to Red star web 
site), gives fruity esters. See descriptions from web sites below. This 
is what my supply store gave me for my first mead, I used it in a 
cherry melomel. Smells good so far. 
- - Red star Flor Sherry is for sweeter meads? (according to 1 user who 
compared), also giving fruity esters (couldn't find much else about it) 
- - Red star Montrachet is used quite a bit in the recipes from the book 
"making wild wines and meads" but doesn't seem to be widely used and 
I've seen mixed reviews from the users (Listerine taste reported by Dick  
Dunn) 
- - Lalvin 71B 1122 is supposedly good for melomels as it ferments high 
amounts (20% to 40%) of  malic acid from the fruits. "leaves some sugar 
but less than sweet meads" according to one author. "In addition to 
producing rounder, smoother, more aromatic wines that tend to mature 
quickly, it does not extract a great deal of phenols from the must so 
the maturation time is further decreased. The 71B is used primarily by 
professional winemakers for young wines such as vin nouveau and has 
been found to be very suitable for blush and residual sugar whites. For 
grapes in regions naturally high in acid, the partial metabolism of 
malic acid helps soften the wine. The 71B also has the ability to 
produce significant esters and higher alcohol, making it an excellent 
choice for fermenting concentrates". 
- - Lalvin K1v1116  reported giving intermediate sweetness.  "Capable of 
surviving a number of difficult conditions, such as low nutrient musts 
and high levels of SO2 or sugar. Wines fermented with the K1V-1116 have 
very low volatile acidity, H2S and foam production. The natural fresh 
fruit aromas are retained longer than with other standard yeast 
strains. Fruit wines and wines made from concentrates poor in nutrient 
balance benefit from the capacity of K1V-1116 to adapt to difficult 
fermentation conditions. Restarts stuck fermentations." (source: brewrats) 
- - Lallemand's ICV D47 - ferments to 14% - used by some people, reported 
as a "low-foaming quick fermenter that settles well, forming a compact 
lees at the end of fermentation. This strain enhances mouthfeel due to 
complex carbohydrates. Malolactic fermentation proceeds well in wine 
made with ICV D-47. This strain is recommended for making wines from 
white varieties such as Chardonnay and Rose. It is also an excellent 
choice for producing mead, however be sure to supplement with yeast 
nutrients, especially usable nitrogen." (source:brewrats) 
- -I've seen someone making pear melomel with Wyeast belgian ale, 
apparently successfully  

comment: looks like Lalvin = Lallemand 

>____Appendix 2: Here's what I found on the LALLEMAND web site___ 
This site has detailed yeast descriptions and a great comparative table 
- ->Strains below OK for late harvest so I guess OK for high sugar content. I  
will try them<- 
I didn't find testimonials of users for many of them (doesn't mean 
there aren't any) but based on the descriptions, some of these strains  
should be worth a try. If someone used them, please comment. 
I would tend to favor the types of yeast generating esters as these 
usually give fruity notes. Note that temp ranges are max, but not 
optimum. I don't know what EVC means (copied from web site) 
+ = used for mead/described in some recipes 
* = should be worth a try 
> +  Lallemand DV10 (Champagne) has strong fermentation kinetics and 
relatively low nitrogen demands. Low foaming and low VA production. 
Considered a clean fermenter that respects varietal character and 
avoids bitter sensory contributions of other one-dimensional 
'workhorse' strains such as Prise de Mousse. Alcohol tolerance 18%. 
Fermentation temp 10-35 deg C-fast. Neutral taste 
+  Lallemand EC1118 (Prise de Mousse) ferments well at low temperatures 
and flocculates well with very compact lees. Produces a lot of SO2 (up 
to 30 ppm) and as a result can inhibit malolactic fermentation. Low 
nitrogen demand. Alcohol tolerance 18%. Fermentation temp 10-30 
degC-fast. Neutral taste 
++ Lallemand ICV-K1: Natural fresh fruit aromas are retained for a 
longer time when compared with wines fermented with standard yeast 
strains (such as Prise de Mousse). ICV-K1 is recommended for the 
fermentation of ice wines (high sugar). Alcohol tolerance 18%. High 
nitrogen need. 
Fermentation temp 10-42 deg C-fast. Neutral taste 
*  Lallemand 43 was selected for its exceptional ability to restart 
stuck fermentations: high alcohols (14.3% with 21gm/l RS) and high free 
SO2 (35 mg/l). Also gives good sensory results when used in high sugar 
musts. Alcohol tolerance 18+%!! Low nitrogen need. Fermentation temp 
13-35 deg C-fast. Neutral taste 
*  Lallemand QA23  is used for production of fresh, fruity, clean 
wines. It enhances aromas of terpenic varietals. QA23 will ferment 
juice of low solids content at low temperatures (10C). Alcohol 
tolerance 16%. Low nitrogen need. Fermentation temp 15-32 deg C-fast. 
EVC taste 
*  Lallemand R2 was isolated in the Sauternes region of Bordeaux. It 
has excellent cold temperature properties. If it does not get proper 
nutrients it can tend to produce VA. R2 helps produce intense direct 
fruit style whites by liberation of fruity and floral aroma precursors. 
It is recommended for aromatic white varieties. Alcohol tolerance 16%. 
High nitrogen need. Fermentation temp 10-30 deg C-moderate speed. 
Esters taste * Lallemand BA11: promotes clean aromatic characteristics 
and intensifies mouthfeel and lingering flavors in white wines; 
encourages the fresh fruit aromas of orange blossom, pineapple and 
apricot. Tolerates 16% alcohol, needs high nitrogen, sensitive to 
competition, moderate fermentation speed, fermentation temp 10-25 deg 
C-moderate speed. Adds esters taste. Note: this one looks attractive 
for the taste, but is only moderately adequate for late harvest so I 
don't know how it holds the sugar. I'd try it on a small batch just to 
test it. 
*  Lallemand M1 is used to produce aromatic rose and white wines, 
especially wines with residual sugar. Due to the high production of 
esters, typical descriptors include 'fruit punch', especially when 
fermented at lower temperatures and provided adequate balanced 
nutrition. IMPORTANT: the production of esters is limited at 
temperatures above 20C (69F). The yeast flocculates and settles to 
give compact lees. Alcohol tolerance 16%. High nitrogen need. 
Fermentation temp 12-20 deg C-SLOW. Esters taste. Note: only moderately 
OK for late harvest 
- -  Lallemand W46 fermentations take off quickly and rapidly dominate 
indigenous flora. W46 is similar to W27 but has a more rapid 
fermentation rate. Low temperature tolerance and clean fruit aromas 
characterize W46. in Riesling and Sylvaner it enhances flavor and aroma 
profiles. Alcohol tolerance 14%. Med nitrogen need. Fermentation temp 
10-30 deg C-SLOW . EVC taste 

>_________Appendix 3: Here's more from LALLEMAND web site_________ 
- -> strains below are described mostly for wine, reported as NOT OK for  
late harvest in Lallemand's table, so they may be less  suitable or not at  
all for mead. However, I've seen reports of people using ICV D47--one from  
this list--so maybe it's not so important. I would not try them first and I  
would seek additional advice before trying <- 
- - Lallemand CY3079  is a steady, slow fermenter even at cold 
temperatures (13C). When properly fed, CY3079 has good alcohol 
tolerance (up to 15%) and is a low producer of VA and H2S. Chardonnays 
produced with CY3079 have rich, full mouthfeel and are characterized by 
aromas of fresh butter, almond, honey, white flowers and pineapple. 
High nitrogen demand. Fermentation temp 15-25 deg C-mod speed. Adds EVC 
taste 
- - Lallemand ICV-D254: winemakers use ICV-D254 for fermenting Chardonnay 
with nutty aromas and creamy mouthfeel. Alcohol tolerance 16% when the 
fermentation is aerated and the temperature is maintained below 28C. 
Med. nitrogen need. Fermentation temp 12-25 deg C-mod speed. EVC taste 
+  Lallemand ICV-D47 For complex whites with citrus and floral notes . 
Best results are obtained at around 20C (69F). When left on lees, ripe 
spicy aromas with tropical and citrus notes are developed. D47 is a 
high polysaccharide producer known for its accentuated fruit and great 
volume. Alcohol tolerance 14%. Low nitrogen need. Fermentation temp 
15-20 deg C-moderate speed. EVC taste 
- - Lallemand ICV-GRE is used with short skin contact regimes (3 to 5 
days) to reduce vegetal and undesirable sulfur components in varieties 
like Merlot, Cabernet, Grenache and Syrah. In fruit focused whites like 
Chenin blanc, Riesling, and Viognier, ICV-GRE results in stable fresh 
fruit characteristics and delivers a big fore-mouth impact. Alcohol 
tolerance 15%. High nitrogen need. Fermentation temp 15-28 deg 
C-moderate speed. EVC taste 
- - Lallemand L2056 was selected by the ITV for its ability to maintain 
varietal fruit aromas and flavors of Cotes du Rhone varieties. L2056 is 
a quick to moderate rate fermenter with low SO2 and VA production . 
Alcohol tolerance 16%. High nitrogen need. Fermentation temp 15-28 deg 
C-moderate speed. Esters taste 
- - Lallemand M2 is a neutral to low ester-producing yeast and needs a 
high level of balanced nutrients for a strong fermentation finish. In 
reds and whites it can be distinguished by its expression of citrus and 
blossom notes. Alcohol tolerance 15%. Med nitrogen need. Fermentation 
temp 15-30 deg C-moderate speed. Esters taste 
- - Lallemand W15 was developed to ferment dry whites where bright fruit 
and heavy mouthfeel are desired. W15 produces higher levels of glycerol 
and succinic acid especially at higher fermentation temperatures 
(25C). Alcohol tolerance 16%. High nitrogen need. Fermentation temp 
10-27 deg C-moderate speed. EVC taste 
- - Lallemand W27 used for slow and steady fermentation of whites. Due to 
low production of SO2, W27 is a popular choice of organic winemakers. 
Alcohol tolerance 14%. Med nitrogen need. Fermentation temp 10-30 deg 
C-slow . EVC taste 

>_________Appendix 4: from WYEAST, RED STAR and WHITELABS_________ 
- -> No info on "late harvest suitability or sugar tolerance from 
Whitelabs and Wyeast <- 
- -WHITELABS WLP730  Chardonnay: dry wine yeast. Slight ester production, 
low sulfur dioxide production. Enhances varietal character. WLP730 is a 
good choice for all white and blush wines, including Chablis, Chenin 
Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate. 
No info on sugar tolerance. Attenuation: 80; Flocculation: Low; Optimum 
Ferm. Temp: 50-90 
- -WHITELABS WLP775 for English Cider: Classic cider yeast. Ferments dry, 
but retains flavor from apples. Sulfur is produced during fermentation, 
but will disappear in first two weeks of aging. Can also be used for 
wine and high gravity beers. Attenuation: 80; Flocculation: Medium; 
Optimum Ferm. Temp: 68-75 
- - Wyeast 3028 Pasteur Red: Ideal for red or white wines which mature 
rapidly with Beaujolais type fruitiness and for bigger reds requiring 
aging. Low foaming, low sulfur production over a broad temperature 
range. Cabernet, Red Varietals, Gamay Beaujolais, Zinfandel, Rhone, 
Burgundy, Pinot Noir. 
- - Wyeast 3242 Chablis: produces extremely fruity profile, high ester 
formation, bready, vanilla notes. Allows fruit character to dominate 
aroma and flavor profile. Finishes slightly sweet and soft. Fruity 
White Wines, Chardonnay, Chablis, Ciders, Gewurtztraminer, Chenin 
Blanc, Pinot Gris * Wyeast 3267 Bordeaux: produces distinctive intense 
berry graham cracker nose, jammy, rich, very smooth complex profile, 
slightly vinuous. Well suited for higher sugar content musts. French 
Cabernet, Pinot Noir, Merlot, Petit Syrah, Rioja, Valdepenas 
- - Wyeast 3766 Cider: Crisp dry fermenting yeast with big, fruity 
finish. Creates a nice balance for all types of apples, pears and other 
fruit or fermentables. Allows fruit character to dominate the profile 

+  Red Star(R) Flor Sherry has been used in the U.S. since 1963 for the 
production of submerged culture sherry. This yeast may be used for the 
production of sherry base wines, and must be used for the secondary, 
aerobic (submerged) sherry fermentation. It readily produces the 
aldehydes and acetals characteristic of true flor sherry.  
+  Red Star(R) Cote des Blancs is a relatively slow fermenter, identical 
to Geisenheim Epernay, but producing less foam. This yeast requires 
nutrient addition for most chardonnay fermentations. Cote des Blancs 
produces fine, fruity aromas and may be controlled by lowering 
temperature to finish with some residual sugar. It is recommended for 
reds, whites, sparkling cuvees and non-grape fruit wines (especially 
apple, it is reported). Ferments best between 17-30C (64-86F). 
Sensitive below 13C (55F).  
+  Red Star(R) Montrachet is a strong fermenter with good ethanol 
tolerance, and will readily ferment grape musts and fruit juices to 
dryness. This strain also has good tolerance to free sulfur dioxide. 
This strain is recommended for full bodied reds and whites. It is not 
recommended for grapes that have been dusted with sulfur, because of a 
tendency to produce hydrogen sulfide in the presence of higher 
concentrations of sulfur compounds. Montrachet is noted for low 
volatile acidity, good flavor complexity, and intense color.  
+  Red Star(R) Pasteur Champagne is a strong fermenter with good ethanol 
tolerance, and will readily ferment grape musts and fruit juices to 
dryness. This strain also has good tolerance to free sulfur dioxide. 
This strain is recommended for full bodied reds and whites. It is not 
recommended for grapes that have been dusted with sulfur, because of a 
tendency to produce hydrogen sulfide in the presence of higher 
concentrations of sulfur compounds. Pasteur Champagne is noted for low 
volatile acidity, good flavor complexity, and intense color.  
+  Red Star(R) Pasteur Red is a strong, even fermenter that produces full 
bodied reds. This yeast encourages the development of varietal fruit 
flavors, balanced by complex aromas, especially when using grapes of 
the Cabernet family. It may be necessary to cool the fermenting must to 
prevent unwanted temperature increase. This yeast is reported to give 
character to less robust red grapes, or those picked before optimum 
development 
+  Red Star Premier Cuvee has good tolerance to ethanol and free sulfur 
dioxide, and ferments to dryness. Premier Cuvee is noted as a very low 
producer of foam, urea, and fusel oils. It is recommended for reds, 
whites and especially champagne. This yeast is reported to perform well 
restarting stuck fermentations. Winemakers have remarked that Premier 
Cuvee is the fastest, cleanest, and most neutral fermenter offered by 
Red Star(R). Ferments best between 7-35C (45-95F).  

------------------------------ 

Subject: Re: Stuck fermentation in strawberry meads. 
From: Marc Shapiro <m_shapiro@bigfoot.com> 
Date: Tue, 06 Aug 2002 09:28:58 -0400 

> Subject: Stuck fermentation in strawberry meads. 
> From: Laura Osanitch <haffpynt@yahoo.com> 
> Date: Wed, 31 Jul 2002 05:29:00 -0700 (PDT) 
>  
> ... Our cherry vanilla, straight honey meads ... blueberry and 
> varied Berry preserve meads have all gone well. 
>  
> However, whenever we siphon our strawberry concoctions 
> from the pot to the carboy for the first time, the 
> fermentation seems to stop, even though it was going 
> well while sitting in the pot for several days. 

Laura, 

I usually have the opposite effect.  I rarely have a stuck fermentation, 
and NEVER with strawberry.  My only problem with strawberry wines and 
melomels is that they ferment very fast and very thoroughly, leaving 
them very dry.  Not knowing your techniques and ingredients makes it a 
little difficult, but you say that your other melomels ferment fine with 
the same methods, so ...   

The one thing that you did say that differs from my methods is racking 
while actively fermenting.  Whenever possible, I try to have my must in 
the carboy that I will ferment in without having to rack until 
fermentation is virtually complete.  I don't like racking to a secondary 
while fermentation is active.  I ferment in a carboy, under airlock, for 
several weeks to a month, until fermentation has nearly stopped.  Then I 
rack to a secondary for another month or so, until there is sufficient 
sediment to rack off of.  I then rack one, or two more times, a few 
months apart, until the mead is crystal clear.  Then I bottle.  This 
way, fermentation never sticks from the shock of racking. 

BTW: For strwberry wines and melomels, I use 3 1/2 to 4 lbs of 
strawberries per gallon of must.  I add honey or sugar to about SG 1.100 
(for any of my wines and mels). 

HTH 

Wassail! 
- --  
Marc Shapiro                         "If you drink melomel every day, 
m_shapiro@bigfoot.com                you will live to be 150 years old, 
Please visit "The Meadery" at:       unless your wife shoots you." 
http://www.bigfoot.com/~m_shapiro/   -- Dr. Ferenc Androczi, winemaker, 
                                     Little Hungary Farm Winery -- may 
                                     he get well soon. 

------------------------------ 

Subject: RE: Stuck fermentation in strawberry meads 
From: "Frank J. Russo" <FJR@NFGSales.com> 
Date: Tue, 6 Aug 2002 09:40:45 -0400 

I do not believe it is the strawberries but the Yeast.  You did not tell us 
what yeast you are using.  I had a very similar thing happen to me with my 
plum wine recently.  I was using 'Cotes de Blanc' and was told it does not 
like to be disturbed.  Also, to slowly feed the solution with small 
additions of honey or sugar .vs. large additions.  Just some thoughts. 

 
Frank J. Russo 
ATF Home Brew Club 
New Bern NC 

------------------------------ 

Subject: How did the carbonation get in there??? 
From: Eric Rorem <eric_rorem@yahoo.com> 
Date: Tue, 6 Aug 2002 06:40:39 -0700 (PDT) 

Hey all, 

I've been looking at my first two meads made with 
champagne yeast (red cherry and rainier cherry).  The 
part I can't figure out is that both were able to 
become quite "sparkling" in the secondary with 
only an airlock sealing it.  I thought that I'd need 
to bottle them or force carbonate them.  Anybody know 
why they are sparkling in the secondary?  I'm trying 
to make still. 

By the way, I'm not going to use champagne yeast 
anymore.  I've decided that I don't like the flavor 
that it gives. 

Thanks, 
Eric 

------------------------------ 

Subject: Mead Day 
From: Nathan Kanous <nlkanous@pharmacy.wisc.edu> 
Date: Tue, 06 Aug 2002 14:37:12 -0500 

Hmmm, 
It seems that Dick Dunn didn't even follow his own recipe for the  
mead.  That's okay.  Neither did I. 

Much as Dick increased the fruit, after I got home with 5lbs of  
raspberries, my wife said "here use these two" and I ended up with about 7  
lbs in the 5 gallons.  I also added just a hint of two spices that should  
go well with the ginger albeit very subtle amounts.  I had to make it a  
little different than the recipe.  I pitched Lalvin 71B-1122 for the first  
time.  I usually have used D-47.  We'll see how this one goes. 

It's fermenting nicely and, like Dick, the raspberries are already  
beginning to pale and I'll probably skim them tomorrow and rack to a carboy  
this weekend.  TTYL. 
nathan in madison, wi 

------------------------------ 

Subject: wine yeast alternatives 
From: John <john@keimel.com> 
Date: Thu, 8 Aug 2002 09:45:10 -0400 

>Subject: Re: Wine yeast alternative 
>From: "Geoffrey T. Falk" <gtf@cirp.org> 
>Date: Wed, 31 Jul 2002 00:42:49 -0600 (MDT) 
>LJ Vitt <lvitt4@yahoo.com> wrote in MLD 945 
> I have frequently used Lalvin 71B-1122.  It does leave some sweetness 
> but not as much as the sweet mead yeast. 
> 
>71B-1122 metabolizes malic acid, producing a softer feel. I used it 
>for my cranberry batch, which promises to turn out very well. I might 
>recommend it for any fruit wine or melomel that one intends to age a 
>while. Since most meads are intended to age, I'd think it's usable even 
>for a cyser (though my first choice for a cyser would be Lalvin D47). 

Apologies if the original text was messed up, I've not had the time to 
follow MLD like I normally do, but I'll chime in on the yeast thread.  

Having done some yeast experiments in the past 
(http://talker.com/yacko/yeast.html - needs updating) I compared the use 
of 5 different yeasts. The true test was in the bottles I let go to 
people. The most recent of which was last Christmas time, when I 
distributed a case of the Nottingham mead to some friends. Some quotes I 
received back from people were 'This was the best one yet' and "I'd buy 
THAT by the case" as well as "I hope he wrote down this recipe this 
time'. The nottingham started at around 1.104 and finished at about 
1.024 (around my optimum - IMHO) although it took a little while getting 
there. It was from march 2000 to November 2001 in fermentation, so it 
took a little while getting there. However, the results that came back 
made it well worth the effort I think. 

Nottingham mead has allowed me to learn more patience with my mead... 
which is a good thing.  

HTH 

j 

------------------------------ 

Subject: Mead Day Fun 
From: "Paul Gatza" <paul@aob.org> 
Date: Thu, 8 Aug 2002 15:07:02 -0600 

Well Mead Day pretty much turned into Mead Weekend in Sunshine. We 
transformed the weekly Sunshine Happy Hour into a mead exploration with the 
opening of roughly three cases of 2- to 9-year-old homemade meads and a few 
commercial examples of Redstone, Chaucer's and a Polish mead. The party 
raged until the wee hours with sing-alongs. I recall laughing at ourselves 
as about 15 of us attempting to sing (Mama's Got a) Squeeze Box very loudly 
and out of tune. But we had lots of fun. Without the hops that beer has or 
the histamines in wine, I felt like the party gained longevity and strength 
and the buzz of the group had an electric brightness to it. 

The lateness of the night before resulted in our delaying of brewing on Mead 
Day until late afternoon, but the four of us AHA core staff and some friends 
new to mead brewed a batch, shot some pool and launched into another mead 
tasting. It occurred to me that it would be illegal, dangerous and stupid to 
light my cajun cooker with the fire ban, so we moved the brewing party up to 
Gary Glass's, also in Sunshine. On Sunday, I could think of nothing I wanted 
to drink more than cyser...same with Monday. Mead Day has led to addictive 
and silly behavior in our town. I hope your experience was like ours. 

We had 36 registered Mead Day brewing sites. About two-thirds have remitted 
data as of August 8th. The remitted totals stand at 254.25 gallons of mead 
and 103 participants on Mead Day 2002. I think that is pretty cool. Please 
remit your data if you have yet to do so or register your site if you brewed 
mead on August 3rd. Thanks. 

Paul Gatza 
Director--American Homebrewers Association 
Director--Institute for Brewing Studies 
Association of Brewers 
736 Pearl St. 
Boulder, CO 80302 
ph: +1.303.447.0816 ext. 122 
fax: +1.303.447.2825 
www.beertown.org 

------------------------------ 

End of Mead Lover's Digest #947 
*******************************