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Mead Lovers Digest #1236
Subject: Mead Lover's Digest #1236, 20 December 2005
From: mead-request@talisman.com
Mead Lover's Digest #1236 20 December 2005
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
rose hips ("Steve Fletty")
Re: Controlling Alcohol in MEADS (Robert Keith Moore)
Re: Controlling Alcohol in MEADS (Dick Adams)
Re: Professional meadmakers ("Dan McFeeley")
Re: Controlling Alcohol in MEADS (Dick Dunn)
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Subject: rose hips
From: "Steve Fletty" <fletty@umn.edu>
Date: Thu, 15 Dec 2005 14:57:45 -0600
Anyone had any experience using rose hips in a mead? How much would you =
use per gallon?
- --
Steve Fletty
------------------------------
Subject: Re: Controlling Alcohol in MEADS
From: Robert Keith Moore <Rob@ineedachef.com>
Date: Thu, 15 Dec 2005 14:32:22 -0800
>You and I should be neighbors as my meads have never made it below
>1.01. If I am correct, D47 has an alcohol tolerance of 14% and your
>result of 16% is really maxing out on both the yeasts and the
>fermentables.
>
>Consider adding non-fermentable sugars/sweetmers.
>
>Dick Adams
>Ellicott City, MD 21042
>
Hey Dick,
What non-fermentable sugars would you recommend? That sounds good on
paper. I would have never thought of that. I know people that use a
conditioner/sweetener that stops the fermentation. I myself am against
using chemicals in my meads. My sweet meads are made with 15 to 20
pounds of sugar for a 6 gallon batch. Yes, they are in the 18% to 20%
alcohol range. I can see where a sweet mead in the 10 to 12 range might
be nice.
Robert
------------------------------
Subject: Re: Controlling Alcohol in MEADS
From: rdadams@smart.net (Dick Adams)
Date: Fri, 16 Dec 2005 00:38:53 -0500 (EST)
>> 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.
> You can always stop fermentation with some potassium
> sorbate. Toward the end of the fermentation, you take
> gravity readings. When it's where you want it,
> sulphite it.
>
> Right now, you can sorbate your dry batch and sweeten
> it with honey.
How much potassium sorbate per gallon of must.
Dick
------------------------------
Subject: Re: Professional meadmakers
From: "Dan McFeeley" <mcfeeley@keynet.net>
Date: Fri, 16 Dec 2005 12:14:23 -0600
On Mon, 12 Dec 2005, in MLD 1235, Rob Moore wrote:
>Hey, Are any of you guys pro mead makers. I have some
>questions about making large quantities.
Mike Faul of Rabbit's Foot Meadery, Julia Herz of Redstone
Meadery, Bill Smith of Bees Brothers Meadery have posted
here, I'm sure there are others I've over looked (many apologies!)
Go ahead and post your questions -- if no one answers right
away, it's not that there aren't commercial meadery folk on
this list -- they're just so busy that they may not have time to
respond right away.
<><><><><><><><><><>
<><><><><><><><>
Dan McFeeley
"Meon an phobail a thogail trid an chultur"
(The people's spirit is raised through culture)
------------------------------
Subject: Re: Controlling Alcohol in MEADS
From: rcd@talisman.com (Dick Dunn)
Date: Tue, 20 Dec 2005 15:51:33 -0700 (MST)
Phil <dogglebe@yahoo.com> wrote in the last digest:
> You can always stop fermentation with some potassium
> sorbate. Toward the end of the fermentation, you take
> gravity readings. When it's where you want it,
> sulphite it.
No! Potassium sorbate will -not- stop an active fermentation. It will
only prevent a dormant fermentation from restarting (usually:-).
I wonder if Phil just got mixed up, because he mentions sorbate in the
first sentence and sulphite in the last sentence. You can kill yeast
with sulphite (unlike with sorbate), although it takes a mighty dose of
it (certainly more than I'd personally want to use) to stop a really
healthy ferment.
- ---
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
------------------------------
End of Mead Lover's Digest #1236
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