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Mead Lovers Digest #1166
Subject: Mead Lover's Digest #1166, 9 March 2005
From: mead-request@talisman.com
Mead Lover's Digest #1166 9 March 2005
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Dark/Bright Flavors? (Alexandre Enkerli)
First Mead! First Apple Cyser! ("Melissa Airoldi")
Strawberry Melomel (hillsofg)
Great Enology Web Site ("Dan McFeeley")
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Subject: Dark/Bright Flavors?
From: Alexandre Enkerli <aenkerli@indiana.edu>
Date: Fri, 4 Mar 2005 18:07:23 -0500
Matt Maples was saying (about Maple Honey mead):
> a meth with darker, sweeter flavors like anise, cinnamon, or all
> spice. I would stay
> away from the brighter spices like ginger, coriander, or cardamom.
Sorry if this is naive...
Is this a common way to classify flavors? Sounds really interesting.
Was in fact just thinking about cardamom as having a sweet flavor to
balance the spiciness in a curry preparation. But thinking of dark and
bright could be an interesting way to think about flavors...
Googling "dark flavours," this distinction seems to be a wine thing.
Any reference?
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Subject: First Mead! First Apple Cyser!
From: "Melissa Airoldi" <melairoldi@iinet.net.au>
Date: Sun, 6 Mar 2005 16:57:43 +0800
Yay for me! I have just finished bottling my first mead and my first apple
cyser. They have both been sitting in secondary for about two years (I have
been slack). I am wondering two things, the first - they taste ok but will
they continue to improve in taste or is this about as good as it gets?
Secondly - will they still have an alcohol content? I didn't take any
hydrometer readings :o(. The recipes I used are as follows: for the cyser:
2 litres (pure) Apple Juice, 2 litres water ,1 kg River Gum Honey, 1 pkt
Champagne Yeast,1 tspn Nutrient, 2 cinnamon sticks. For the mead it was 4
litres of water, 1 kg honey, 1 packet of yeast and 1 teaspoon Nutrient.
Any feedback greatly appreciated!
Thanks
Melissa Airoldi
<mailto:melairoldi@iinet.net.au> melairoldi@iinet.net.au
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Subject: Strawberry Melomel
From: hillsofg <hillsofg@netvision.net.il>
Date: Sun, 06 Mar 2005 13:46:34 +0300
Strawberries are in season here (Israel) now, and I want to make a
melomel with them. I have on hand 1 1/2 kg. of especially good-quality
honey from the Golan and would like to get the most out of it, and the
strawberries, by adding the fruit to the secondary rather than the
primary. But I haven't made a melomel that way yet; I've always done
everything in the primary. Would someone come to my aid and forward a
recipe?
Many thanks,
Miriam
------------------------------
Subject: Great Enology Web Site
From: "Dan McFeeley" <mcfeeley@keynet.net>
Date: Wed, 9 Mar 2005 12:55:09 -0600
Check this one out:
http://www.vtwines.info/
A lot of good information here, quite a few technical articles
on the science of winemaking. Scroll down the page, right
hand column, Industry Pubs, click on Enology Notes.
About 97 articles in that section alone.
Enjoy.
<><><><><><><><><><>
Dan McFeeley
------------------------------
End of Mead Lover's Digest #1166
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