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Mead Lovers Digest #1001
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 #1001, 17 March 2003
Mead Lover's Digest #1001 17 March 2003
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
repitching small amount of yeast to aerated must ("C Braunger")
RE: dandelion mead ("Houseman, David L")
plastic ferments ("Micah Millspaw")
Re: Mead Lover's Digest #1000, 13 March 2003 (JayAnkeney@aol.com)
re: Mead Reflections ("Mark Tumarkin")
Re: harmful bacteria? ("Ken Taborek")
Re: Three gallon test batch (Thad Starr) ("Tom Ostrow")
almond honey (Zertwiz@aol.com)
Pectic Enzyme ("Tom Ostrow")
Closures - Barstop ("Mark Ellis - Artisansrus.com")
chilling to clarify ("Aaron Ardle")
Shipping mead ("Kemp, Alson")
BJCP category for maple mead ()
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: repitching small amount of yeast to aerated must
From: "C Braunger" <braunger@hotmail.com>
Date: Thu, 13 Mar 2003 16:28:31 +0000
The other day when we were racking a strawberry melomel from one secondary
to another (a tertiary?), I realized there would be no way to get all the
strawberry mush out of suspension unless we used a filter. We're talking at
least four inches of strawberry muck on the bottom, plus more floating
around in the must. So we used a filter and were largely successful getting
rid of the fruit bits, but we totally aerated the must in the process. I
thought, "Well, if we've introduced more oxygen, why not pitch some yeast to
ramp up a second aerobic/replication phase, and maybe that will use up all
the new oxygen." So we did, and now we're waiting. And waiting. We're about
six months away from bottling, and I'm curious if anyone had experience
doing this.
------------------------------
Subject: RE: dandelion mead
From: "Houseman, David L" <David.Houseman@unisys.com>
Date: Thu, 13 Mar 2003 11:28:45 -0500
Micah responses:
>Subject:
>From: "Aaron Ardle" <aardle@columbus.rr.com>
>Date: Sat, 1 Mar 2003 20:31:27 -0500
>also,
>what would a dandelion mead be called?
>aaron
I would call it yummy. Or a metheglin. I would think that
dandelions are a herb.
I don't know whether dandelion is in fact an herb but the point of having a
dandelion mead classified as a metheglin would seem to be correct. I was
recently asked about where to enter a rhodamel in competition. Same thing,
as a metheglin, even if rose petals aren't technically an herb or spice. I
think the differentiation is that when using herbs, spices and other plant
material to flavor a mead and not provide fermentables, then the metheglin
is the right category. Fruit when added not only provide flavoring but also
fermentables and thus should be categorized separately.
My question: were only the dandelion flower used? How many? Any
particular process? Spring will bring many dandelions to my yard so perhaps
I should do more than mow them down or try to kill them.
Dave Houseman
------------------------------
Subject: plastic ferments
From: "Micah Millspaw" <MMillspa@silganmfg.com>
Date: Thu, 13 Mar 2003 11:07:18 -0600
>Subject: Any examples of aging in plastic?
>From: jlparkinson <jlparkinson@telstra.com>
>Date: Thu, 13 Mar 2003 11:29:32 +1000
>Yes I know that the one thing everyone agrees on, is that you don't
age
>in plastic due to oxygen permeability making your mead taste like
>cardboard (or at best like a sherry).
>Nonetheless, I am after actual evidence from anyone who (probably by
>mistake) left their mead for more than 6 months in plastic, and
>preferrably a year or more.
A while back, one of my neighbors, who makes mead, wanted to borrow
a carboy from me. Unforntunatley I was out of town and my wife lent
her a plastic carboy, instead of glass.
(I use the plastic carboy for camping water)
Any way, the plastic carboy was used as a secondary and the mead
sat in it for about 6 months. It was a strawberry melomel and was
definitely oxidized. It wasn't undrinkable, it just wasn't a keeper.
In fact it was consumed quite rapidly during the summer.
Micah
------------------------------
Subject: Re: Mead Lover's Digest #1000, 13 March 2003
From: JayAnkeney@aol.com
Date: Thu, 13 Mar 2003 15:32:48 EST
In a message dated 3/13/03 7:08:40 AM, mead-request@talisman.com writes:
<< Subject: Any examples of aging in plastic? >>
I always age my meads in a plastic carboy lined with an FDA-approved, food
grade low density polyethylene bag. An 18" X 36", 2 mil bag fits inside a
spring water bottle just fine. These bags are usually intended to store
medical equipment and are available from most plastic manufacturers. Needless
to say, these are not just garbage bags or dry cleaning holders. The bags I
employ are specifically designed for use with food or medical utensils.
The must ferments inside the bag for at least 6 months, sometimes a year, and
I never rack into a secondary. The results have won many awards at
homebrew/mead competitions and taste absolutely great.
One significant side benefit is that the bags don't need to be sterilized.
After all, they were extruded hot and folded immediately by the manufacturer.
And, once removed the carboy is immediately ready for use by simply stuffing
another bag inside. All of my home made beers and meads ferment in them with
great success.
My only regret is that I didn't patent the idea. I'm told that one homebrew
supply retailer is selling these bags for up to $1 apiece.
Jay Ankeney
------------------------------
Subject: re: Mead Reflections
From: "Mark Tumarkin" <mark_t@ix.netcom.com>
Date: Thu, 13 Mar 2003 18:51:55 -0500
Dick,
Would it be ok to use your Reflections post in our club newsletter?
thanks,
Mark Tumarkin
Hogtown Brewers
Gainesville, FL
[Janitor's note: Yeah, sure. If you're hurtin' that much for material, go
ahead.]
------------------------------
Subject: Re: harmful bacteria?
From: "Ken Taborek" <Ken.Taborek@verizon.net>
Date: Thu, 13 Mar 2003 20:44:19 -0500
> From: "Tom Ostrow" <tomos1@ptd.net>
> Date: Wed, 5 Mar 2003 21:00:44 -0500
>
> Hi, I've got two separate batches of mead bottled and aging right
> now, one brewed three years ago and the second five gallon batch is just
> over a year old now. My first batch tasted like turpentine when I
> bottled it but I resisted the urge to dump it and start over and decided
> to let it age for a few years. The second batch also had some off
> flavors, but not that bad. The question that keeps running through my
> head when I taste it is about bacteria. A: how do you know if you have
> a strain of bacteria growing in your mead and b: Are there any
> bacterias that could cause harm to the person drinking the mead?
> Thanks for the responses ahead of time.
Tom,
While I'm no expert on bacteria in mead, thankfully never having experienced
an infected batch, I'll take a stab at answering your questions.
A: Many bacteria have tell-tale signs. Ropy masses, films or crusts on the
top of the must/mead, and other visible indicators can let you know that all
is not well with your mead. You can also have non-visible bacteria in your
mead, since bacteria is everywhere and can get into your must any time you
expose it to the environment. But these are not likely to live or flourish
in your mead, and will not be likely to cause any harm.
B: As far as I am aware, there are no pathogens that are capable of living
in beer, wine, or mead. That's not to say that the things that can live in
your mead won't make it undrinkable, that's a matter of taste, not health.
They won't kill you or make you sick.
The good news is, with proper attention to cleanliness and sanitation, and
observance of traditional prophylactic measures such as sulfiting, you might
make hundreds of meads over years of time and never have an infected batch.
- --
Cheers,
Ken
------------------------------
Subject: Re: Three gallon test batch (Thad Starr)
From: "Tom Ostrow" <tomos1@ptd.net>
Date: Thu, 13 Mar 2003 23:50:33 -0500
I'm interested to see how this turns out and would like to try Muntons
myself in my next batch. Which Muntons exactly did you use, and if you
could point me in the right direction on where to find it, it would be
greatly appreciated!
Tom Ostrow
(Newbie with a big thirst)
Subject: 3# Gallon test Batch
From: "Thad Starr" <Starr@epud.net>
Date: Wed, 12 Mar 2003 10:10:41 -0800
Hi Meaders!
A while ago I asked if anyone had heard of or used Muntons Yeast and how it
faired. It seemed that it hasn't been used much, or the ones using it
weren't reading the MLD that day. So I decided to do a little experiment
with side by side comparisons of a few other well known yeast strains. The
well know yeasts were Lalvin K1V-1116 and Lalvin ICV-D47. It's been a
little over 2 months now, and each is becoming it's own distinct mead. I
started by using some really light and yummy clover honey (I think is was
sweet white clover, not the low Dutch) and mixed in a bucket 4 tsp Wyeast
yeast nutrient. Mixed well and racked to 3- 1 gallon jugs. I then pitched
the yeast dry directly into the jugs and shook them like nuts. I don't
pasteurize or boil the musts, but only heat the honey enough to mix well
with water.
My notes on the progress. Started 01/04/03
SG 1.124 (kinda high, oops)
TA .1
PH 3.62
Racked on 01/15/03
KV1-1116 D47 Muntons
SG 1.054 SG 1.046 SG 1.062
PH 3.48 PH 3.55 PH 3.52
Racked on 02/22/03
KV1-1116 D47 Muntons
SG 1.038 SG 1.020 SG 1.046
PH 2.81 PH 2.97 PH 2.90
Tasting notes. This is where it gets interesting.
01/15/03
KV1 Sour, yeasty with a little nutty flavor or malty. No honey aroma
D47 Light flavor, smells and tastes like seltzer water
Muntons Fruity! Tastes just like a peach, no "young" flavor at all.
Smells like honey and peaches
02/22/03
KV1 Hot, still yeasty. Nut flavor is still there. Long tart finish Hard
to taste the honey
D47 All I taste is yeast and Alka-Seltzer with alcohol
Muntons Very peachy still, tons of honey flavor and aroma. Could easily
drink and enjoy now.
I think I have found my new favorite yeast. I gave a drink of this to some
friends and they all thought it was flavored with peaches.
Someone a while ago was trying to make a peach melomel (Dick ?) and said
that they had used like 45 #'s of peaches to get the flavor. Try this, all
you taste is peaches.
I'll update as this finishes. I'm very curious to see where the flavors go.
Thad
------------------------------
Subject: almond honey
From: Zertwiz@aol.com
Date: Fri, 14 Mar 2003 02:07:52 EST
hi all i live in the great central valy of california this is where all the
almonds you eat probably cam frome . the local hony around here this time of
year is almond has any one ever tried it as a mead?
chris anderson
------------------------------
Subject: Pectic Enzyme
From: "Tom Ostrow" <tomos1@ptd.net>
Date: Fri, 14 Mar 2003 17:10:22 -0500
Hi,
I have a question about the use and necessity of pectic enzymes. I
am unclear as to whether this should be a regular addition to any must I
make or if it's just a remedy for pectins taking over a batch of mead in
my primary or secondary fermenter. Also, WHEN should this be added,
I've heard that it needs to be added before the yeast if it is to be
effective. Is that true or can it be added after cloudiness starts to
develop? Any ideas?
Tom Ostrow
No idea what I'm doing, but it sure is fun!
------------------------------
Subject: Closures - Barstop
From: "Mark Ellis - Artisansrus.com" <mark@artisansrus.com>
Date: Sun, 16 Mar 2003 15:10:57 +1100
G'day All,
I am mucking about going through various closure options for my "still"
ciders and perrys and meads which I want to bottle in wine bottles and the
like. I am looking for ease of extraction as well as pleasing appearance
and was curious whether anyone uses the barstop corks (commonly seen in
ports and muscats)?
They are the ones which are sort of half length cork with a poly top.
Mainly, my main concern is if they provide a good 100% seal under a heat
shrink capsule. I don't want to invite oxidation.
I have a pic here of them if they are known by other names in different
countries http://www.cospak.com.au/productdetails.asp?ProductID=10500
Interested in all opinions...strewth now I am in trouble... ;-)
Catcha
Mark E. in OZ
<<<<<<<< http://www.Artisansrus.com >>>>>>
Ancient Fermentable Arts Discussion Groups
inc. cheese, wine, beer, cider, mead and more....
------------------------------
Subject: chilling to clarify
From: "Aaron Ardle" <aardle@columbus.rr.com>
Date: Sun, 16 Mar 2003 00:38:26 -0500
has anyone tried chilling mead to help it clear? what kind of results =
did you have? i don't like to use finings and i'm looking for ways to =
make it clear faster.
thanks!
aaron
------------------------------
Subject: Shipping mead
From: "Kemp, Alson" <alson.kemp@cirrus.com>
Date: Mon, 17 Mar 2003 13:02:07 -0800
Vince wrote:
Question about shipping mead: the upcoming mazer's cup made me
wonder how you guys are shipping your mead for competitions that
are away from home.
I have shipped wine as a "yeast culture" and gotten funny
looks. I have also shipped it as "wine", but, per the shipping
Co's advice, wrote the word illegibly (easy for me).
Don't really have any good suggestions.
-Alson
------------------------------
Subject: BJCP category for maple mead
From: <vince@scubadiving.com>
Date: Mon, 17 Mar 2003 16:08:02 -0500 (EST)
I'd like to enter a maple mead in an upcoming local competition.
Looking at the BJCP guidelines, I can't decide whether I should enter this
as a traditional mead or melomel. It is made with about 50% maple syrup,
and does not really fit either category (unless we call maple syrup a
fruit).I'm sure many of you entered a bunch of competitions, so what do you
usually do?
Thanks in advance
Vince
------------------------------
End of Mead Lover's Digest #1001
*******************************
