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Mead Lovers Digest #1134
Subject: Mead Lover's Digest #1134, 11 October 2004
From: mead-request@talisman.com
Mead Lover's Digest #1134 11 October 2004
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
slow digest reminder (Mead Lovers Digest)
Results of the yeast experiment ("Daryl Fox")
Re: "Atkins Friendly" Diet Mead - Is it possible??? (Randy Goldberg MD)
Arthur Torrey's inquiry about diet (low carb) mead (DocMac9582@aol.com)
Russian mead - revival ("William Millett")
Re: fool proof code meads ("John P. Looney")
NOTE: Digest appears when there is enough material to send one.
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Subject: slow digest reminder
From: mead-request@talisman.com (Mead Lovers Digest)
Date: Mon, 11 Oct 2004 13:01:36 -0600 (MDT)
Reminder: Digests will be slow for a while. Thanks for your patience.
Dick
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Subject: Results of the yeast experiment
From: "Daryl Fox" <flyingfox@sbcglobal.net>
Date: Tue, 5 Oct 2004 01:10:23 -0700
I've just finished typing up the results of our yeast experiment. I've
posted the results and a few pictures at:
http://www.insanitech.com/mead/
Sorry for the sloppy spelling and layout, but that's what you get when you
turn an engineer loose with html. I wanted to get this in before the MLD
becomes "slow/erratic" for a while. After the next tasting (in a few months
or so) I'll post a better summary on the list for the archive.
- -Daryl
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Subject: Re: "Atkins Friendly" Diet Mead - Is it possible???
From: Randy Goldberg MD <randy@randygoldberg.net>
Date: Tue, 5 Oct 2004 06:57:34 -0400
> My personal preference is dry to semi-sweet meads, so my stuff does have
> some residual carbs in it. I was wondering if it would be possible to
> make a reasonably tasty 'low carb' mead by adding artificial sweetener,
> probably Sucralose (aka 'Splenda'), to a very dry mead, so as to get a
> semi-sweet taste without residual sugars? According to the 'experts'
> sucralose is the best tasting of the sugar replacements, and I'm finding
> it acceptable in other foods. Aspartame (Nutrasweet (sp?), Equal, etc)
> is not reccomended on Atkins, and I find it gives me bad headaches.
> Sacharin IMHO has a nasty aftertaste, so I don't think that would work,
> but could be convinced otherwise.
>
> I assume that sucralose won't ferment since if people can't digest it,
> yeast probably can't either. Is this correct?
Correct.
> What happens if one adds sucralose to a mead? Does it taste OK?
>
> If sucralose doesn't work, do any other artificial (non-nutritional)
> sweeteners?
I know people who've done this, and it worked fine. Personally, I find
sucralose has an unpleasant aftertaste, and avoid it. YMMV.
Also, I don't care what Dr. Atkins says, ethanol is a carbohydrate, and
saying it's not is just misleading. It does NOT affect your insulin level
because it's small enough to get into cells without needing insulin to "open
the gates", but it's metabolized in the Krebs cycle like any other
carbohydrate.
****************
Randy Goldberg MD
Random Tag: It is one thing to have both a belt and suspenders to keep your=
pants from falling off. It's another thing to wear suspenders because you=
have a belt. -
Azelin Cola of Wishford, "Silverwing's Laws"
------------------------------
Subject: Arthur Torrey's inquiry about diet (low carb) mead
From: DocMac9582@aol.com
Date: Tue, 05 Oct 2004 12:09:04 -0400
I will be interested in other posts on this, but if you stabilize your mead
with sorbate - not even sugar will be metabolized. If I were to do it, I
would try small tasting glasses of various types of artificial sweeteners
in various quantities with my significant other or drinking buddies.
Tastes vary, and I have no problem with aspertane - but sucrolose or one
of the other sweeteners might be even better. Perhaps even a mix of a
little honey for flavor and then the artificial stuff - and sweeten to the
taste of those that will be drinking. If you experiment, please post the
results of your mini-study.
Carl McMillin,
Synthetic Body Parts
Brecksville, OH
------------------------------
Subject: Russian mead - revival
From: "William Millett" <wmillett@cybol.com.br>
Date: Tue, 5 Oct 2004 20:32:14 -0300
Greetings!
I recall that some time ago a poster inquired about Russian type meads.=20
This does not answer his/her needs but it is an interesting piece of =
news. The St. Petersburg Times published today a piece of news on =
revival of mead production in Russia. See full text at
http://www.sptimes.ru/archive/times/1009/news/b_13721.htm
"Traditional Russian honey-based alcoholic beverages are being revived =
in St. Petersburg with the Institute of Honey-Brewing (Institute =
Medovareniya) which has started a new production of mead and apple =
cider, and is planning to launch other almost forgotten strong alcoholic =
drinks, such as shibach and medvyack."
William.
------------------------------
Subject: Re: fool proof code meads
From: "John P. Looney" <valen@tuatha.org>
Date: Wed, 6 Oct 2004 18:10:56 +0100
> Subject: Re: wee problem
> From: Charles Sifers <chazzone@sbcglobal.net>
> Date: Tue, 28 Sep 2004 13:25:31 -0500
> On Sep 28, 2004, at 10:20 AM, mead-request@talisman.com wrote:
> > I've a wee problem; I've huge amounts of really good wildflower honey
> > (75kg of Donegal Irish mountain honey, about a third of it heather, with
> > some whitethorn). And, I want to make loads of mead, without screwing it
> > up.
> I suddenly realize why my viking ancestors sacked Ireland...it was for
> the honey!
Heh. Funny story. It's mainly vikings & irish reenactors that will drink
it :)
> I think you should do the primary fermentation in another vessel(s),
> then transfer to the casks for aging. With a good yeast cake, the
> primary fermentation can be done in as little as a few days to a few
> weeks, then a long cool rest in the cask should give a great result.
That's the current plan. Though it's a lot of effort. Initial starts,
with some plums for nutrient worked really well.
> What would it take for you to let loose of a wee bit of that honey...
Heh. There is a (nearly) endless supply, though I'm lucky in that there
is currently a backlog. After breaking my heart looking for a source of
decent honey in Ireland, it turns out that a friends father has been
keeping bees for years, and how has run out of friends to accept his honey
off him (I think they are honey-overdosed). He's selling well below cost,
just happy to see someone appreciate it!
> Subject: Re: Mead Lover's Digest #1132, 28 September 2004
> From: Michael Faul <mfaul@rabbitsfootmeadery.com>
> Date: Tue, 28 Sep 2004 15:50:23 -0700
> if you can get access to it, get yourself some Lavlin/Lallemand EC-1118
> or K1V (1116) yeast and you will be able to ferment in your casks easily
> in the temperature range you are thinking. It may take longer if the
> temp drops too much, but given a warm enough starting temperature it
> will maintain it's temperature on it's own for the majority of the
> fermentation. Keep some wall insulation wrapped around the casks if the
> temps starts to drop. The advantage with these yeasts is they are very
> cold tolerant.
I've ordered some Lavlin - ICV D-47 also it seems to be really good.
> Remember for every drop in brix (decrements of 1) there is an increase
> of 1 deg F in temperature.
Hmm. Difficult maths. I've found an SG->Brix table. I must print it out &
compare it to the measurements we have, so I know what you are talking
about.
> re-hydrate the yeast for 30 minutes in 104degF water.
> Add your yeast nutrient and let it sit for another 30 mins.
Are there good non-chemical yeast nutrients ? I've used whatever fruit I
had to hand before, and it seemed to work well.
> With the proper yeast and nutrient additions you can ferment out a
> 26brix must in under a week given the right volume of yeast/nutrient/must.
I reckon the fermentation, in a wooden cask, should keep the temprature
over 15C for the week.
> PS - if you have any extra honey send it to me I'll ferment it for you :-)
Sounds like a plan...
> Subject: Re: fool proof cold meads (MLD #1132, 2004-09-28)
> From: Ross McKay <rosko@zeta.org.au>
> Date: Fri, 01 Oct 2004 00:02:40 +1000
> I don't know about fool-proof, but some of the champagne strains chug
> along at low temps like that, e.g. Lalvin EC-1118. So does D-47, and
> although the chart below says a low of 15?C, I've had K1V-1116
> fermenting at about 12?C (maybe lower).
I went with this in the end, as it's the most alcohol tolerant. The Irish
like their meads strong.
John
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End of Mead Lover's Digest #1134
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