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Mead Lovers Digest #1047
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 #1047, 3 October 2003
Mead Lover's Digest #1047 3 October 2003
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
another apple question! (Bertie Beattie)
Mead in Wales and England. (Itamar Brill)
Pumpkin ("gsmith81")
Re: bland mead and cyser question (Dick Dunn)
Two quick questions ("Brian McGovney")
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----------------------------------------------------------------------
Subject: another apple question!
From: Bertie Beattie <bertie@clickcreations.com>
Date: Mon, 29 Sep 2003 22:28:56 +0100
Hello everyone,
I want to make an apple cyser too! I've noticed a few other posts
mentioning it - I have lots of apples from my apple tree in the
freezer and some acacia honey, what do I do with the apples? I have
no idea whatsoever! this will be my 2nd ever batch of mead - the
first batch is still bubbling away in my carboy (strawberry melomel)
with the strawberries I wasn't sure what to do so I just chucked them
in washed and crushed with the rest of the must - so I don't know how
this will turn out ... any tips would be much appreciated.
Thanks in advance
Roberta
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Subject: Mead in Wales and England.
From: Itamar Brill <ibrill@netvision.net.il>
Date: Tue, 30 Sep 2003 00:31:40 +0200
Hi folks.
I'm going to be in Wales and England for a couple of weeks (as of next
Wednesday) and was wondering if any of you know any meaderies there?
To be more specific, i will be in northern Wales around Snowdonia and
possibly Anglesey, and in Oxford. Quite obviously i'll also spend little
time in London.
If not meaderies, do you reckon a lot of liquor stores sell mead around
there?
Thanks for any help, in advance.
Itamar.
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Subject: Pumpkin
From: "gsmith81" <gsmith81@netzero.net>
Date: Mon, 29 Sep 2003 21:54:15 -0400
Folks,
Please bear with me as I'm very new to mead making. I make wines and
have only made 1 melomel. I know there are some meads that use spices as
their flavoring. I'm hoping you good folks can help me with some ingredient
amounts. What I'd like to do is make a 1 gallon batch of pumpkin wine.
When this wine is complete, I would like it to remind you of pumpkin pie. I
know it will never taste like pumpkin pie, I'm just looking for the taste of
the spices used to make pumpkin pie. I've never used spices in my wines, so
I'm hoping the mead makers will be able to help. Any suggestions?
Thanks
Greg
------------------------------
Subject: Re: bland mead and cyser question
From: rcd@talisman.com (Dick Dunn)
Date: Mon, 29 Sep 2003 22:40:22 -0600 (MDT)
In MLD 1046, Robert Sandefer <melamor@vzavenue.net> wrote:
[re using pectinase or not for a cyser]
> In my very first apple wine, I used sulfite instead of heat. It stayed
> cloudy/hazy for well over a year. I was convinced that since I didn't heat
> the juice the pectin should not be causing the haze. One night I got tired
> of waiting and added a teaspoon of pectic enzyme. A day later it was
> perfectly clear.
In spite of how it appears, I'd claim that it wasn't a pectin problem.
Reason: pectinase works poorly, if at all, after fermentation. Ethanol
inhibits it. (This is from standard information but confirmed by my own
experience, btw.) More likely, you had a problem that would have been
fixed by fining, and the pectinase acted as a fining agent rather than by
breaking down pectin.
- ---
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
------------------------------
Subject: Two quick questions
From: "Brian McGovney" <brian_mcgovney@yahoo.com>
Date: Mon, 29 Sep 2003 22:35:37 -0700
Hi there,
Two quick questions:
1) I made a 15 lb. honey/5 gallon mead with 5 campden tabs added 1 day
before yeast pitching. Fermentation went to completion, but when I bottled
eight months later the mead smelled and tasted powerfully of sulfur. Am I
supposed to remove mead from sulfited lees as quickly as possible? What else
might have gone wrong?
2) Another 15/5 mix has been fermenting for 2 months with sweet mead yeast.
This time I'm using Ken Schramm's "no heat" method. I just racked to a
secondary, and I took the gravity. The 1.130 must is now 1.070. Do I have a
stuck fermentation, or can it really be this slow? I did add nutrients at
the outset.
Hope to see you all in Boulder!
Cheers,
Brian McGovney
"Doing research on the Web is like using a library assembled piecemeal by
pack rats and vandalized nightly."
- -Roger Ebert
------------------------------
End of Mead Lover's Digest #1047
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