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Mead Lovers Digest #1255
Subject: Mead Lover's Digest #1255, 26 March 2006
From: mead-request@talisman.com
Mead Lover's Digest #1255 26 March 2006
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: Mead Lover's Digest #1254, 20 March 2006 (Phil)
is it ready? (Steven_Butcher@fpl.com)
Re: Mead progress ("Dan McFeeley")
Drinking Mead (Edward Martin)
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Subject: Re: Mead Lover's Digest #1254, 20 March 2006
From: Phil <dogglebe@yahoo.com>
Date: Mon, 20 Mar 2006 12:41:47 -0800 (PST)
> Subject: Mead progress
> From: "P&J" <eala@cecomet.net>
> Now we have this carboy with no schmutz in it at all. My hubby
> thinks we can bottle it now, as it seems to be still. I told him if we do,
> it's going in the cellar so in case we have an explosion it'll go down the
> floor drain....what do folks think?
> Paula
Three questions for you, Paula:
What was thte starting gravity?
What is the present gravity?
What temperature is it fermenting at?
A big problem that mead/wine/beer makers have in the
cold months is that fermentation stops because of the
low temperature. Unfortunately, when it gets warm,
the yeast will start up again. Bottling it before
it's ready could cause problems from glass grenades to
cloudy beer a month from now.
Answer the three questions. We'll take it from there.
Phil
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Subject: is it ready?
From: Steven_Butcher@fpl.com
Date: Mon, 20 Mar 2006 16:06:53 -0500
- -Paula wrote:
**My hubby thinks we can bottle it now, as it seems to be still. I told him
if we do,
**it's going in the cellar so in case we have an explosion it'll go down the
**floor drain....what do folks think?
**Paula
Sounds like its ready to me. Did you take any start gravity reading? If so,
what is the reading now?
You don't necessarily have to bottle yet. You could bulk age in the carboy
for about a year and then bottle...perhaps add some lightly toasted oak
chips during aging???
steve
------------------------------
Subject: Re: Mead progress
From: "Dan McFeeley" <mcfeeley@keynet.net>
Date: Tue, 21 Mar 2006 13:22:48 -0600
On Sat, 18 Mar 2006, in MLD 1254, Paula, of "P&J" wrote:
>Okay...so we started our Mead in August. A month ago, we
>siphoned it off (for about the 3rd time, I think) from 1 carboy
>to another. The stuff on the bottom was amazing-just all of a
>sudden one day, there was about an inch of sediment. Now
>we have this carboy with no schmutz in it at all. My hubby
>thinks we can bottle it now, as it seems to be still. I told him
>if we do, it's going in the cellar so in case we have an
>explosion it'll go down the floor drain....what do folks think?
Hard to say without knowing the final gravity reading on the
mead. What were both the starting and final gravities? Could
you post the recipe/procedures you followed?
Another hint that the mead is ready to be bottled is when
it is clear enough to read newsprint through the carboy.
But definitely, get out the hydrometer and check the final
gravity. Then you'll have a good idea.
<><><><><><><><><><>
<><><><><><><><>
Dan McFeeley
"Meon an phobail a thogail trid an chultur"
(The people's spirit is raised through culture)
------------------------------
Subject: Drinking Mead
From: Edward Martin <kitkatnedrat@sbcglobal.net>
Date: Thu, 23 Mar 2006 18:49:08 -0800 (PST)
HI,
When I drink mead it makes my legs feel dead. My legs feel heavy and my
ankles feel like they are throbbin. The next day i'm not really hungover
but it just makes me feel heavy. Is there any brewing approach I can
do to help eliminate this. One of my friends said that the more sugar
present the more likely this will happen. Is this true? Just wondering.
Thanks,
Ed
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End of Mead Lover's Digest #1255
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