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Mead Lovers Digest #1234
Subject: Mead Lover's Digest #1234, 11 December 2005
From: mead-request@talisman.com
Mead Lover's Digest #1234 11 December 2005
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Controlling Alcohol in MEADS (Kenny Jacobs)
topping up mead after racking (Leo Vitt)
Re:Film yeast (E9c6zum@aol.com)
Topping Up (Ken Schramm)
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Subject: Controlling Alcohol in MEADS
From: Kenny Jacobs <meadmaster71@yahoo.com>
Date: Wed, 7 Dec 2005 08:45:14 -0800 (PST)
I'm new to meadmaking, 2 years or so with 6 or so meads made. I'm trying to
figure out how to control my alcohol content. I recently made a mead/cyser
that consisted of 12lbs. (1 gallon) of honey, and 4 gallons of Apple Cider
(Amish Wedding Cider, not sure of the apple types). I expected that due
to all of the sugars present (cider instead of water) that the mead would
turn out a little on the sweet side. I used Lalvin D47 yeast. The mead
bottomed out near .998 and is very dry, with an alcohol content near 16%.
If I wanted to adjust this recipe to produce a mead that is more on the
sweet side with an alcohol content in the range of 12-14%, what should
I do. I would also take any recommendations as far as book that covers
this topic well.
Thanks,
Ken Jacobs
meadmaster71@yahoo.com
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Subject: topping up mead after racking
From: Leo Vitt <leo_vitt@yahoo.com>
Date: Thu, 8 Dec 2005 21:50:46 -0800 (PST)
Eric, I top up with CO2 from the tank for my CO2 beer dispensing
system.
Other suggestions:
- -Boil water, let it cool and add it to the mead.
- -Boil water, remove from heat, add a little honey and add the mix to
the carboy.
Leo Vitt
Sidney, NE
------------------------------
Subject: Re:Film yeast
From: E9c6zum@aol.com
Date: Fri, 9 Dec 2005 17:55:31 EST
In a message dated 12/1/2005 8:58:10 PM Central Standard Time, Dan McFeeley
writes, in response to Chris Dettmer:
> Normally at this point I transfer
> >to a keg purged with co2 and let it sit about a month before
> >bottling directly from the keg. Not sure if I should leave it alone
> >or add some type of preservative or perhaps try to pasteurize
> >it in the bottle.
>
> I used to get that, back before I learned that's not a good idea
> to suck on the end of the siphon hose when racking. And
> that was starting with a pasteurized honey must. I never got it
> again once I learned the error of my ways in siphoning.
>
If Chris still has access to the CO2, I think I'd use the pressure from the
CO2 to start a racking siphon; I myself use the Auto-siphon..
------------------------------
Subject: Topping Up
From: Ken Schramm <compleatmeadmaker@wowway.com>
Date: Fri, 9 Dec 2005 21:08:24 -0500
On the advice of Bill Pfeiffer, I have made it a practice to minimize
handling of my meads. I generally try to make enough in my primary
so that I can rack into the secondary and fill right to the neck.
That means making 6-plus gallons of fruit meads and at least 5.5 of
traditional meads or metheglins. Then I leave them alone until I keg
or bottle. Bill was a firm believer in the notion of keeping the
opportunities for infection or contamination to an absolute minimum.
I have found it to be very good advice.
For those on the list who occasionally correspond with me of list,
please note the new email address.
Ken Schramm
------------------------------
End of Mead Lover's Digest #1234
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