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Mead Lovers Digest #1248
Subject: Mead Lover's Digest #1248, 16 February 2006
From: mead-request@talisman.com
Mead Lover's Digest #1248 16 February 2006
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: Got Mead?: Mead: History, Current Technology And Prospects (Dick Adams)
Re: Got Mead?: Mead: History, Current Technology And Prospects (Dick Dunn)
Baker's Honey (Dick Adams)
IMA (Michael Faul)
Re: Mead Lover's Digest #1247, 10 February 2006 (Eric Drake)
Re: Got Mead?: Mead: History, Current Technology And Prospects (Eric Drake)
conical fermenters (Robert Keith Moore)
NOTE: Digest appears when there is enough material to send one.
Send ONLY articles for the digest to mead@talisman.com.
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Subject: Re: Got Mead?: Mead: History, Current Technology And Prospects
From: rdadams@smart.net (Dick Adams)
Date: Fri, 10 Feb 2006 15:34:15 -0500 (EST)
Robert Keith Moore <Rob@ineedachef.com> wrote:
> I just read this article on ultra filtration of mead and honey.
>
> http://www.gotmead.com/mead-research/kime.shtml
>
> My question is, what filters would you use to do this and where
> would you get them. I am already using filtered water. Would
> the same filter cartridges (c-1 type AMETEK) work on diluted
> honey solution? Is anyone else filtering there honey instead
> of boiling? I have never boiled my honey although I hear that
> the meads come out really clear.
Ultrafiltration calls for a .1 micron filter. Because of the
startup costs, the operating costs, and the optimal processing
volume, it did not seem to me to be practical for a homebrewer.
The article is very impressive, but then Robert Kime was a very
impressive scientist. Unfortunately the article, as posted on
GotMead.com, does not include the graphs and it mentioned some
terms with which I am unfamiliar, e.g., the Morse-Steinkraus
patent and Hunter's L.
Dick
------------------------------
Subject: Re: Got Mead?: Mead: History, Current Technology And Prospects
From: Dick Dunn <rcd@talisman.com>
Date: Fri, 10 Feb 2006 14:42:44 -0700
Robert Keith Moore <Rob@ineedachef.com> wrote about the ultrafiltration
process developed by Robert Kime.
> My question is, what filters would you use to do this and where would
> you get them. I am already using filtered water. Would the same filter
> cartridges (c-1 type AMETEK) work on diluted honey solution? Is anyone
> else filtering there honey instead of boiling?...
The filter is considerably more specialized than any home equipment.
When it's noted as a "modest investment", that's in commercial terms.
The one unit I've seen is taller and wider than an average person.
There doesn't appear to have been wide acceptance of this filtration
technique. Rocky Mountain Meadery started out using it in 1995. To
the extent there's been discussion about it, the consensus seems to be
that it's too successful--it strips too much flavor, and the resulting
mead is uninteresting.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
------------------------------
Subject: Baker's Honey
From: rdadams@smart.net (Dick Adams)
Date: Fri, 10 Feb 2006 16:37:33 -0500 (EST)
What is the expected O.G. of one pound of baker's honey in one gallon
of must?
Dick
------------------------------
Subject: IMA
From: Michael Faul <mfaul@rabbitsfootmeadery.com>
Date: Sun, 12 Feb 2006 18:21:24 -0800
I'm pretty sure that the 'AMA' is gone.
There is a new association the 'IMA' International Mead Associatio.
www.meadfest.com
> Subject: The American Mead Association
> From: Robert Keith Moore <Rob@ineedachef.com>
> Date: Thu, 09 Feb 2006 17:43:07 -0800
>
> hey.
> Does anyone know if The American Mead Association has a web site or if
> they have a working phone number? Do they still exist?
>
> Robert
- --
Rabbit's Foot Meadery & Red Branch Cider Co.
Award Winning Mead & Hard Apple Cider
http://www.rabbitsfootmeadery.com
------------------------------
Subject: Re: Mead Lover's Digest #1247, 10 February 2006
From: Eric Drake <drake.49@osu.edu>
Date: Mon, 13 Feb 2006 13:51:16 -0500
At 10:17 AM 2/10/2006, you wrote:
>Subject: The American Mead Association
>From: Robert Keith Moore <Rob@ineedachef.com>
>Date: Thu, 09 Feb 2006 17:43:07 -0800
>
>hey.
>Does anyone know if The American Mead Association has a web site or if
>they have a working phone number? Do they still exist?
>
>Robert
I Believe the AMA went away quite a while ago. Recently, an
international body has been created to fill the needs of the mead
makers of the world. The International Mead Assn. just held its 4th
meadfest Feb 10-11 in Boulder Colorado. It was a blast. See
www.meadfest.org for more details about the IMA.
Thanks,
Eric
------------------------------
Subject: Re: Got Mead?: Mead: History, Current Technology And Prospects
From: Eric Drake <drake.49@osu.edu>
Date: Mon, 13 Feb 2006 16:17:32 -0500
At 10:17 AM 2/10/2006, you wrote:
>Subject: Got Mead?: Mead: History, Current Technology And Prospects
>From: Robert Keith Moore <Rob@ineedachef.com>
>Date: Wed, 08 Feb 2006 10:35:02 -0800
>
>HI,
>I just read this article on ultra filtration of mead and honey.
>
>http://www.gotmead.com/mead-research/kime.shtml
>
>My question is, what filters would you use to do this and where would
>you get them.
There is a guy in Ohio who is commercially producing mead with this
method. I attended a talk he gave about 4 years ago and tasted his
mead. The filters were specially made for him at Cornell, and it
cost him about 10 grand. They guy's name is Jilbert, and he is a
beekeeper whose exposure to mead before going pro was reading this
article. As of his talk he had no interest in how to homebrew mead,
or commercially produce it with any other method. Incidentally, I
now give the mead talk at the conference where we met.
Upon tasting his mead, I found it to have no real honey flavor or
aroma--just a generic sweetness. Its primary flavor component was
that of sulfites which he uses quite liberally. I am opposed to
ultrafiltration because I feel it strips out many of the primary
flavor components in honey, and thereby produces a poorer quality mead.
I also have some problems with the bias of the article. In the
current Technology section, it describes only one method: the
boil. There are boil methods, pasteurization methods and even no
heat methods available in the state of current technology. The
tasting panel describing the mead as "having a bitter, harsh,
resin-like taste" was the description of a mead made by a method
unknown beyond that it was a boil. And the article's claim that of 50
commercial meads sampled they had an average of 16% residual sugar,
seems off base to me. I may speak in gravity and not brix, but that
seems quite high, and they "assume" a reason for it as to cover bad
flavors. When I read the article, I found it to be propaganda
disguised as research. --Just my honest opinion
Please understand that I have nothing against sterile filtration
methods as they don't filter to the degree that UF does, and have
tasted many fine beverages filtered to that degree.
If you are interested in more about UF from Jilbert, his web site is:
http://www.ohiohoneywine.homestead.com/
>I am already using filtered water. Would the same filter
>cartridges (c-1 type AMETEK) work on diluted honey solution? Is anyone
>else filtering there honey instead of boiling? I have never boiled my
>honey although I hear that the meads come out really clear.
I neither filter nor boil. I just dilute and pitch a strong healthy
culture. So far it is the way I preserve the best honey character in
aroma and flavor.
>Is anyone entering a mead in the Winemaker Mag contest coming up?
More details please... is there a web site?
------------------------------
Subject: conical fermenters
From: Robert Keith Moore <Rob@ineedachef.com>
Date: Tue, 14 Feb 2006 23:47:41 -0800
Hi,
I just got a great deal on some 15 gallon kegs. A friend suggested that
I make conical fermenters with a few of them. Does anyone have any
building plans or ideas on how to do that?
Robert
------------------------------
End of Mead Lover's Digest #1248
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