Copy Link
Add to Bookmark
Report
Mead Lovers Digest #0938
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 #938, 24 June 2002
Mead Lover's Digest #938 24 June 2002
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Rose Mead (Vicky Rowe)
(no subject) (Rcapshew@aol.com)
Med questions ("Brett Moore")
Yeast question ("Mary Johnson")
Chemical Residues in Honey ("Dennis Henry")
(David Martin)
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: Rose Mead
From: Vicky Rowe <rcci@mindspring.com>
Date: Tue, 18 Jun 2002 13:40:19 -0400
Alson asked me whilst I quaffed a mazer of mead.....
>Vicky,
>Would you mind passing along your rose mead
>recipe/procedure? I've attempted a rose mead, but haven't had
>much luck. A return e-mail or post to the MLD would get
>appreciated!
Sure!
Here's what I did:
12-9-01
Boiled 1 gal water, then dropped to simmer and added 1 gal
blackberry honey., Poured onto 3 more gallons cool water,
and pitched with Red Star Montrachet yeast, and added yeast
nutrient.
When my roses bloomed (heirloom roses, red, pink and yellow),
I gathered the blossoms and froze the petals until I had a gallon
freezer bag full.
Let the must ferment in pail until 5-27-02 (this was supposed to be a
blackberry mel originally,. but I changed my mind when my
roses bloomed their silly heads off this year).
On 5-27-02, I racked the must onto the rose petals, which I'd
stuffed into a cheesecloth bag, still frozen.
Checked it on 6-10, and it has a lovely dark rose color, and a
wonderful rose flavor, but it also has a slight sort of oily/soapy
film on the top which I'm hoping will age out. It is otherwise
fabulous, and I'm planning on racking off the roses in about
another week, maybe less.
===
I'll keep y'all posted on progress!
Vicky Rowe
Mistress of http://www.gotmead.com
------------------------------
Subject: (no subject)
From: Rcapshew@aol.com
Date: Tue, 18 Jun 2002 23:09:50 EDT
Subject: Morat
From: Nathan Kanous <nlkanous@pharmacy.wisc.edu>
Date: Thu, 13 Jun 2002 08:12:19 -0500
Does anyone have experience in making a morat (mulberry mead)? Recipe
suggestions? The berries are growing and should be ready in a couple of
weeks and I'd like to capitalize on the opportunity.
nathan in madison, wi
I made mulberry mead with 6 pounds of mulberries in a
2 gallon batch. Also added the usual doses of yeast
nutrient, acid blend, tannin and pectic enzyme.
The resulting mead was the best I've ever made. It did need to
age - the last bottle was over 5 years old and was worth the
wait. It's no wonder that the Romans coined the word "morat"
for this special mead.
The toughest part is collecting the mulberries. Some say a
sheet or tarp under a shaken tree is the best way to collect them.
Bob Capshew
Southern Indiana
------------------------------
Subject: Med questions
From: "Brett Moore" <bn_moore@hotmail.com>
Date: Thu, 20 Jun 2002 09:46:21 -0400
I would like to thank everyone in advance. I have been reading the articles
and they have been incredibly helpful. Quite certainly the best resources I
have found. I do have a number of questions for everyone. As I am knew to
Mead brewing (except for a few, put it in the closet and hope for the best.
batches I have done over the years..)
1. I am a little confused as far as PH.. I know that acid is occasionally
added to change the dryness of the beverage. But does honey not already have
a incredibly low PH? also what is the best PH range to keep the must in for
strong fermentation? Also what is the optimum temperature for fermentation
and later aging?
2. Has anyone had any experience with woodland honey (mainly comprised of
aphid honeydew rather than flower nectar) Were these experiences favorable?
negative?
3. I have looking into purchasing a number of oak wine aging barrels.. Is
oak aging used much in mead production? does it add to or remove from the
natural character of the mead? any experiences?
4. Also not sure about making a sweeter mead.. Is it more common just to use
a yeast that will die out at an earlier stage? or monitor your fermentation
and stabilize the must when the desired sweetness is reached? or by adding
additional honey or sugar after a complete fermentation is finished?
Cheers,
Brett
------------------------------
Subject: Yeast question
From: "Mary Johnson" <mpmarus@hotpop.com>
Date: Thu, 20 Jun 2002 10:05:44 -0500
I'm thinking of making a braggot for my next project and have a question=
about yeasts. For my other mead projects, I've used Lalvin D 47 quite=
successfully. Should I switch to a beer yeast for this project?
Opinions welcomed!
Mary Johnson
------------------------------
Subject: Chemical Residues in Honey
From: "Dennis Henry" <dennis.henry@comdev.ca>
Date: Fri, 21 Jun 2002 12:56:10 -0400
In the past there have been discussions about pesticides in honey so I
thought some of you would be interested in this.
Recently I ran across the below web site which has data from Canadian
government food inspections where testing is done for various pesticies,
drugs and other chemicals. The predominant residues in honey seem to be
drugs rather pesticides and phenol which is apperantly used by some
beekeepers.
The link is:
http://www.edcanada.org/foodwatch/know/honey.htm
At the bottom of that page is a link for what else has been found in
honey which brings up a somewhat confusing table of data.
Dennis
------------------------------
Subject:
From: David Martin <david@airgeadstudio.net>
Date: Sat, 22 Jun 2002 15:44:50 +1000
Hi All
I have been doing some reading about yeast culturing. Does anyone in the
list have any experience with keeping yeast cultures? Especially long term
storage of frozen yeast?
I use White Labs or wyeast liquid cultures at the moment and as they are
fairly dear here on Oz, they make up a large part of the cost of each brew.
I figure as long as it's not too difficult/time consuming/risky, keeping a
culture of the yeasts I use frozen will save me a lot of money.
Thanks.
Cheers
Dave
- ------------------------
<http://www.airgeadstudio.net/>www.airgeadstudio.net
DNRC-Director General of the Smacking Your Head Against The Monitor In
Frustration Institute
Ineffables Effed
Inscrutables Scruted
------------------------------
End of Mead Lover's Digest #938
*******************************
