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Mead Lovers Digest #1244
Subject: Mead Lover's Digest #1244, 26 January 2006
From: mead-request@talisman.com
Mead Lover's Digest #1244 26 January 2006
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: New with questions (Dick Adams)
Re: Metheglyn question (Dick Adams)
Re: Mead Lover's Digest #1243, 22 January 2006 (bjfish7@netscape.net)
Re: New with questions (Marc Shapiro)
sanitizing bottles (ALAN K MEEKER)
2006 Upper Mississippi Mash-Out results are online! ("Al Boyce")
Re: Mead Lover's Digest #1243, 22 January 2006 (JayAnkeney@aol.com)
re:Oxygen in the Fermentation (Phil) (Robert Keith Moore)
Re: Mead Lover's Digest #1243, 22 January 2006 (Lofty@aol.com)
War of the Worts + Mead Makers Massive Mayhem (vince@scubadiving.com)
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----------------------------------------------------------------------
Subject: Re: New with questions
From: rdadams@smart.net (Dick Adams)
Date: Sun, 22 Jan 2006 15:06:25 -0500 (EST)
canwebowlnow@aol.com asked:
> I'm brand new to making mead, so I've got plenty of questions.
> Due to funding limitations and availability of supplies (mostly
> I ran out of the herbs I was using and can't buy more atm) I'm
> running a very small batch this first time around. Basically I
> made up a batch of strong herbal infusion that I'm using for the
> liquid/flavor base. My goal is a sweet (hopefully not oversweet),
> not too dry mead. *big breath* So, here goes:
> 1) I'm only using roughly 2 litres of infusion/water. How much
> honey should I use?
one pound or less
> 2) What kind of yeast would you suggest?
Lalvin 71B-1122 because a pound or less of honey in a 2L solution
does not require more. I'd use a half a teaspoon at most.
> 3) Do I need to provide extra nutrients for the yeast, or
> will the infusion and honey be enough?
1/8 tsp upon pitching the yeast. 1/8 tsp 3-4 hours later. 1/4
tspthree days later.
> 4) I plan to ferment in-bottle as opposed to using a carboy.
> Someone I know suggested a particular bottle with a cap
> that latches on and lets the pressure out as needed (don't
> need any bottle bombs!) Can someone clarify/suggest?
No guts, no glory. Put the bottle inside a cardboard box with
a thick towel underneath it.
> 5) Do you think the infusion will provide enough flavor, or
> should I plan on adding additional herbs at some point in
> the fermentation?
I'm unclear as to what is in the infusion water.
> I'm sure I'll come up with more later. lol I think that's
> enough for now
We'll be here!
Dick
------------------------------
Subject: Re: Metheglyn question
From: rdadams@smart.net (Dick Adams)
Date: Sun, 22 Jan 2006 15:52:07 -0500 (EST)
Jeannette <JeanneNoSpam@comcast.net> wrote:
> After thinking it over, my plans for the year have changed
> slightly. I still >plan to make two batches, but the melomel
> will be a strawberry-blueberry, and the other batch will be a
> metheglyn - a masala chai metheglyn. Here's the tentative
> recipe based on my chai recipe, and I'd appreciate any feedback
> on it.
> Black pepper, whole 1 tsp
> Ginger, fresh 2 tsp
> Cloves, whole 1 tsp
> Orange zest 2 tsp
> Galangal 2 tsp
> Cinnamon, chips 3 tsp
> Cardamon seed 4 Tbl
> Almonds, slivered 2 tsp
> Black tea 6 tbls
> Yeast nutrient 1 oz
> Irish moss 1 oz
>
> Boil in 2 gallons water for 30-45 minutes. Pour over 12 lbs
> heated honey into primary and stir to dissolve honey. Add
> cold water to 5 gallon level, and 2 tbls vanilla extract.
> Pitch sweet mead yeast when wort cools to below 90 degrees F.
I suggest pitching below 80F. Also 2-1/2 tsp of nutrient when
you pitch plus aerating with oxygen. Add 1-1/4 tsp three hours
later and again three days later.
> Ferment until dry. Rack into 4 pounds honey and more yeast
> nutrient. Repeat ad nauseum :) Eventually, add sorbate then
> rack onto honey for sweetness, and mix with heavy cream to
> bottle.
What type of heavy cream? From whince did you get te idea for
adding this cream?
> I'm a bit worried about all the plant material fermenting
> to methanol.
ME TOO! But I am equally concerned about the cream.
> Should I strain this out before adding it to the honey?
I suggest you use a hop sock and filter anyway
Dick
P.S.: I am always available as a beta test site as long
as you were the alpha test site.
------------------------------
Subject: Re: Mead Lover's Digest #1243, 22 January 2006
From: bjfish7@netscape.net
Date: Sun, 22 Jan 2006 17:31:01 -0500
Subject: Fruit in the fermenter
From: Edward Martin <kitkatnedrat@sbcglobal.net>
Date: Thu, 19 Jan 2006 19:54:08 -0800 (PST)
Hi all,
I was wondering when I add fruit to the fermenter should I blend it or
dice or just toss it in?
Thanks, Ed
Fruit preparation depends on what you want from it. Above all, be aware
of the tannins, acids, and other natural chemical compounds that will
contribute to or mar the flavor of your melomel. Also, keep in mind that
some fruit flavinoids are more volatile than others.
Most of the time, a fruit puree will do because it releases the juices,
increases surface area of the wanted (included) skins and improves
distribution in the must. Freezing & thawing fruits will also release
juices because the cell walls break in the process. Whole fresh fruits
will tend to float or settle and not contribute much flavor. You may also
want the heated syrup flavor more than the fresh juice, but then you have
to be careful to not set the pectins.
Hope this helps.
~Betty
~Give me honey, I'll give you mead!~
------------------------------
Subject: Re: New with questions
From: Marc Shapiro <mshapiro_42@yahoo.com>
Date: Sun, 22 Jan 2006 15:02:41 -0800
canwebowlnow@aol.com wrote:
>
> I'm brand new to making mead, so I've got plenty of questions. Due to funding
> limitations and availability of supplies (mostly I ran out of the herbs
> I was using and can't buy more atm) I'm running a very small batch this first
> time around. Basically I made up a batch of strong herbal infusion that I'm
> using for the liquid/flavor base. My goal is a sweet (hopefully not
> oversweet), not too dry mead. *big breath* So, here goes:
>
> 1) I'm only using roughly 2 litres of infusion/water. How much honey should
> I use?
I use about 3 lbs per gallon if not adding fruit, but I go for a drier
mead than you are aiming for, so I would suggest about 2 lbs in 2 liters
(NOT added to 2 liters).
> 2) What kind of yeast would you suggest?
I'll let someone who has more experience with sweeter meads answer this one.
> 3) Do I need to provide extra nutrients for the yeast, or will the infusion
> and honey be enough?
Do you NEED to? No. The honey will provide the necessary sugars and
the herbal infusion will probably add enough trace elements. Would a
little yeast energizer or nutrient (with some nitrogen) help? Quite
possibly. Basically, if your funds are tight enough to be making only a
two liter batch, you probably would rather not add the expense of yeast
nutrient and can probably get by without it.
> 4) I plan to ferment in-bottle as opposed to using a carboy. Someone I know
> suggested a particular bottle with a cap that latches on and lets the pressure
> out as needed (don't need any bottle bombs!) Can someone clarify/suggest?
Are you referring to a Grolsch style bottle? If so, I would not
recommend it. They are good for the final product, but if you think you
can latch the cap on and just release it occaisionally to relieve the
pressure you could get those bottle bombs that you are trying to avoid.
> 5) Do you think the infusion will provide enough flavor, or should I plan on
> adding additional herbs at some point in the fermentation?
I always do an initial infusion and do not add spices later. BTW, I use
cinnamon, ginger and cloves in most of my metheglins.
- --
Marc Shapiro
mshapiro_42@yahoo.com
------------------------------
Subject: sanitizing bottles
From: ALAN K MEEKER <ameeker@mail.jhmi.edu>
Date: Sun, 22 Jan 2006 20:26:31 -0500
Just thought I'd throw my 2 cents in regarding bottle sanitization. I've
never used a dishwasher for this purpose. Although the heat should
do a decent job, I agree with the previous comments that it would not
be an efficient means of getting water delivered into the body of the
bottle. It's improtant to remember that there are two key issues to attend
to here: (i) physical removal of foreign matter from the glass and (ii)
sanitization by chemical and/or physical (read heat) means. The way I deal
with this is pretty simple and cheap. I bought one of those rubbermaid
(or knock-offs) plastic storage bins with a lid (~40 gallon capacity)
from my local Sprawl Mart. These are dirt cheap when they go on sale. I
keep this filled with bleach water and whenever I empty a few bottles
(urp) I rinse them out and submerse them in the tub and just let them
soak. I keep adding bottles until the tank is full, that's when I will
take take them out and rinse them all with hot tap water using a bottle
jet washer attachment. I leave them covered with saran wrap for about 20
minutes, then I take them outside and fling out the excess water. Then I
store them in case boxes LOOSELY covered with aluminum foil. This allows
the small amount of remaining water to dry completely. At this point
they can pretty much be stored indefinitely without danger of growth of
contaminating organisms. I've found this method to be ridiculously easy
and have never had any problems due to the use of chlorine bleach over
many years. I make a lot more beer than mead and chlorine contamination
would be much more apparent in beer since the resulting chlorophenols have
very low flavor thresholds. I've never experienced a problem with them.
Alan Meeker, PhD
Assistant Professor of Pathology
Department of Pathology
Division of Genitourinary Pathology
Bunting-Blaustein Cancer Research Building Room 153
1650 Orleans Street
Baltimore, MD 21231-1000
------------------------------
Subject: 2006 Upper Mississippi Mash-Out results are online!
From: "Al Boyce" <aboyce@mn.rr.com>
Date: Sun, 22 Jan 2006 20:07:02 -0600
The RESULTS from the 2006 Upper Mississippi Mash-Out are online!
http://www.mnbrewers.com/events/mashout/2006mashout.htm
<BLOCKED::BLOCKED::BLOCKED::BLOCKED::http://www.mnbrewers.com/events/mashout
/2006mashout.htm>
The Upper Mississippi Mash-Out was held this weekend, Jan 20-21, in St.
Paul, Minnesota.
* We judged 561 entries from 21 different states
* 96 Mash-Out volunteers helped from 7 different states
* We awarded 84 medals, one for each of the 28 BJCP Beer, Mead and Cider
categories
* We also awarded 6 more medals for the NEW BREWER category, and the
EIS-ANYTHING category
* We awarded 5 MORE medals to the 5 brewpubs who donated to our volunteers'
"Indoor Pub Crawl" on Friday
* We awarded 2 hand-made, laser-engraved Mash-Out Chalices for Best-of-Show,
one for Beer, one for Mead-Cider
* We awarded another hand-made, laser-engraved chalice for the Midwest
Brewer of the Year program
* Entries came from 162 unique brewing teams.
* We awarded over $3000 worth of prizes to brewers from 37 different
sponsors
* Over $1000 worth of door prizes were distributed at the awards ceremony
* 100 6-course dinners were served at our Saturday night Beer Banquet
* 288 commemorative "Five Years of Pour Decisions" pint glasses were given
away
* 45 collectors item 5th Anniversary t-shirts were purchases
THANKS TO EVERYONE who entered and helped out!!!
If you weren't there - SORRY YOU MISSED THE PARTY!!!
See you next year - Jan 26-27, 2007 - St. Paul, Minnesota
http://www.mnbrewers.com/events/mashout/
<BLOCKED::BLOCKED::BLOCKED::BLOCKED::http://www.mnbrewers.com/events/mashout
/>
------------------------------
Subject: Re: Mead Lover's Digest #1243, 22 January 2006
From: JayAnkeney@aol.com
Date: Mon, 23 Jan 2006 12:58:22 EST
This is a response to Janelle's post 1/22/06
Subject: New with questions
From: canwebowlnow@aol.com
Date: Thu, 19 Jan 2006 23:27:44 EST
I'm brand new to making mead, so I've got plenty of questions.
> 4) I plan to ferment in-bottle as opposed to using a carboy. Someone I know
> suggested a particular bottle with a cap that latches on and lets the
> pressure
> out as needed (don't need any bottle bombs!) Can someone clarify/suggest?
Janelle,
You may be risking more excitement than you are bargaining for if you plan to
complete all the fermentation inside a sealed and capped bottle. That's one
reason people use separate fermenting vessels. Another reason is to leave the
trub behind before bottling.
Just make sure you put those bottles in a very safe place--like inside a bomb
shelter--because they could easily explode. I have never heard of a cap that
reliably regulates pressure, but if you find one please let the rest of us
know. Until then be cautious because, depending on the size of the bottle, a
surprising amount of CO2 pressure can build up.
Jay Ankeney
------------------------------
Subject: re:Oxygen in the Fermentation (Phil)
From: Robert Keith Moore <Rob@ineedachef.com>
Date: Wed, 25 Jan 2006 00:33:15 -0800
Phil
It is not a matter of "feeling good" I simply want to know what is going
on. I was really looking for some one to explain how and when oxygen is
important to the yeast and when is it harmful to the yeast.
Why is it OK to "aerate it a second time after a few hours, but no more
after that."?
Thanks
------------------------------
Subject: Re: Mead Lover's Digest #1243, 22 January 2006
From: Lofty@aol.com
Date: Wed, 25 Jan 2006 17:48:00 EST
In a message dated 1/22/2006 2:07:14 PM Eastern Standard Time,
mead-request@talisman.com writes:
Hi Patrick,
Yes, don't use bleach! On occaision I have used my dishwasher to
santize my bottles (unless you have an autoclave, it won't be
sterile). Do not use any bleach or cleaning powder, allow the
dishwasher to run with the heating element at the end of the dry
cycle.
Steve
Steve is right.
jim
Dr. Jim Palmer
Philadelphia, Pa.
------------------------------
Subject: War of the Worts + Mead Makers Massive Mayhem
From: vince@scubadiving.com
Date: Thu, 26 Jan 2006 12:50:46 -0500 (EST)
Eleventh annual War of the Worts Homebrew Competition coming up!
Now the largest homebrew competition in the Delaware Valley, organizers
expect 250 or more entries, many mailed in from around the country.
JUST FOR MEAD: This year, the competition will also feature the Mead
Makers Massive Mayhem(MMMM): mead makers will compete within a separate
arena with its own best of show!
When: Saturday, February 18, 2006.
Where: The competition takes place at Iron Hill Brewery in North Wales, PA
www.keystonehops.org - Official web site of the competition.
The highest scoring beers, hard ciders, and meads win prizes and ribbons.
All entries receive written evaluation and feedback from experienced beer
judges. The War of the Worts is an officially sanctioned competition of
the American Homebrew Association (AHA) and the Beer Judge Certification
Program (BJCP).
------------------------------
End of Mead Lover's Digest #1244
*******************************
