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Mead Lovers Digest #0941
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 #941, 12 July 2002
Mead Lover's Digest #941 12 July 2002
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re:Mead Lover's Digest #940, 4 July 2002 (Jack)
Too Sweet Mead ("Mitch Rice")
searchable archive missing? & cherry mead (Ken Irwin)
Fifteen minutes of fame... (mjkid@rochester.rr.com)
Mead swap/dinner(?) at Carolina Ren Fest (Vicky Rowe)
Srawberry Mead (Jim Bevacqua)
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: Re:Mead Lover's Digest #940, 4 July 2002
From: Jack <jcainva@juno.com>
Date: Thu, 4 Jul 2002 18:28:46 GMT
Ian, thanks for the recipe for the cran/raspberry cordial. It sounds good.
David, thatnks for the advise. Cold you post the raspberry/vanilla recipe?
Jack
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Subject: Too Sweet Mead
From: "Mitch Rice" <mitch@bloomington.in.us>
Date: Thu, 4 Jul 2002 16:54:20 -0500
Recipe that is too sweet and not alcoholic:
> > Lemon/ginger - 1 cup Real Lemon Lemon Juice; 1 tblsp. thin sliced
> > fresh ginger root; 14 lbs wildflower honey in must; 4 lbs added at
> > first rack; 1 gallon well water in initial must/3.5 in carboy; 1 pkg.
> > Champaigne yeast.
It looks like you have over a gallon of honey to a gallon of water. The old
recipes are generally 4/1, 3/1 or 2/1(for sacks). (Water to honey). You seem to
be working with 1/1. I think it is possible your must is too sweet and the
yeast can not work well in that environment. Try adding water and pitch some
new yeast.
Mitch
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Subject: searchable archive missing? & cherry mead
From: Ken Irwin <kirwin@wittenberg.edu>
Date: Sat, 6 Jul 2002 10:52:24 -0400
Hi all,
I just went to the archive to look for cherry mead recipes and found the
searchable archive:
http://hubris.engin.umich.edu/Beer/Threads/Mead
to be missing.
It now resolves to JSTOR, a journal storage project housed at the umich.edu,
but usually having its own URL (jstor.org). Anyone know what's happened here?
One possibility, I suppose, it that they're using the long weekend to move
some servers around and the IP tables haven't all been updated yet, and that
all will be well in a few days.
I do note that a UofM site search for "MLD archive" also returns a lot of
hubris.engin results.
Any clues?
And in the mean time, anyone want to share a favorite cherry mead recipe?
joy,
Ken
~ Cherry Mead, and Cherry Tart, and Cherry Mead Again ~
------------------------------
Subject: Fifteen minutes of fame...
From: mjkid@rochester.rr.com
Date: Sat, 6 Jul 2002 13:21:04 -0400
Hi all,
I have just had my fifteen minutes of fame, by winning a
silver medal at the AHA Nationals last month in the Fruit Melomel
category with a Merlot pyment. Since the gold medal winners will be
published in Zymurgy, I thought I would publish my recipe here.
This recipe makes a little over 5.5 gallons.
Merlot Madness
5.3 gallon bucket of California Merlot juice (88 BX, or about 1.090)
5 lbs. wildflower honey
2 packs Lalvin 1122 yeast, rehydrated
Acid blend at bottling
SG: 1.127 (calculated, since I had trouble dissolving the honey)
FG: 1.010
Started mid September 2001, bottled just before the Nationals.
This recipe is almost embarrassingly simple, even more so since it
was a spur of the moment thing. I had been contemplating this for a
while, and one Saturday morning decided today was the day.
Procedure: I loosened up the honey by soaking the jar in hot water.
In a seven gallon carboy, I poured in about one gallon of juice, and
added the honey. I capped the carboy, and shook it up as best I
could to try to dissolve the honey. I then added the rest of the juice,
aerated by shaking some more, and pitched the yeast.
Fermentation took off very quickly, and the primary fermentation
was complete in 10 days. I racked to the secondary, and moved the
carboy to my fruit cellar so it could age in a cool environment. It was
absolutely delicious out of the primary. Even my wife, who hates
wine, especially red wines, liked it. (It was at this point that I
realized I had a winner;-) After a couple rackings over the winter, I
entered a bottle in the Northeast Regionals, and took a silver there.
Based on the feedback from the regionals, I added some
acid blend at bottling, probably about 3/4 tsp in the, by now, just
under five gallons. (racking losses, tasting losses, etc). It's sweet,
but not cloying. The acidity and tannins balance the sweetness very
nicely, and the honey really comes through, especially in the
mouthfeel, which is very silky. This is still a very young mead, and
aging should improve it tremendously. All in all, a very successful
experiment. This fall, ten gallons of Merlot, plus five gallons of
white!
Notes: I had never worked with grape juice, and was
surprised at the high sugar content. I was expecting to have to add
honey to get up to 14% ABV, but wound up around 16% or so. Not
that there's anything wrong with that;-) I also decided that I like the
Lalvin 1122 a lot. It seem to produce very drinkable young meads.
Mike Kidulich
Upstate New York Homebrewers Association
Rochester, NY
------------------------------
Subject: Mead swap/dinner(?) at Carolina Ren Fest
From: Vicky Rowe <rcci@mindspring.com>
Date: Mon, 08 Jul 2002 11:18:12 -0400
At 07:38 AM 7/4/2002 -0600, you wrote:
>Vicky,
>Let me know what weekend sounds good to do a bottle swap (in the
>parking lot area). Or if there are enough of us that show up we could go get
>dinner somewhere and yak for a while.
>- --David
David,
Sounds like a great idea to me. I'm thinking we could maybe get together
after the show one night (after I close my shop, which takes about 30
minutes), swap, then maybe off for sushi at Kobe or Italian or something?
Gang? Anyone else here interested in this and living somewhere around
the Charlotte/Huntersville, NC area? The Carolina Ren Fest runs weekends
from the first weekend in October to the 3rd weekend in November, and I'll
be there every weekend......
Vicky
webmistress for Gotmead - scads of mead and meadmaking info
------------------------------
Subject: Srawberry Mead
From: Jim Bevacqua <mekk@eznet.net>
Date: Tue, 9 Jul 2002 20:00:46 +0000
Hello All,
I'm looking to make a 5 gallon batch of strawberry melomel. I have 2 5
gollon carboys. Normally I split my batch between the two carboys for the
primary fermintation. The recipes from the MLA say to put the berrys in a
cloth bag of some kind. How do you put the bags in a carboy and get them
back out too? Hope this doesn't sound too Darwin Awardish.
Jim Bevacqua
Dansville,NY
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End of Mead Lover's Digest #941
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