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Mead Lovers Digest #1270
Subject: Mead Lover's Digest #1270, 1 July 2006
From: mead-request@talisman.com
Mead Lover's Digest #1270 1 July 2006
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: Mead Lover's Digest #1269, 27 June 2006 (dan@geer.org)
Re: Clove Methaglin ("Lane O. Locke")
Re: Mead Lover's Digest #1269, 27 June 2006 (dan@geer.org)
Oaking Blueberry Melomel (chris herrington)
Comparing yeasts ("Peggy & Eric")
RE: Mead Judge Seminar at NHC ("OCurrans")
Re: Comparing yeasts (Dick Adams)
Re: Rhodomel (Dick Adams)
NOTE: Digest appears when there is enough material to send one.
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Subject: Re: Mead Lover's Digest #1269, 27 June 2006
From: dan@geer.org
Date: Tue, 27 Jun 2006 10:59:55 -0400
Recommend a contest in which a Boston area
meadmaker can put in a nine-year old mead.
Please and thank you.
- --dan
------------------------------
Subject: Re: Clove Methaglin
From: "Lane O. Locke" <shaggyman@kc.rr.com>
Date: Tue, 27 Jun 2006 10:33:08 -0500
> From: DbGer@aol.com
> Date: Fri, 23 Jun 2006 18:21:52 EDT
>
> Greetings All,
> Any suggestions on how to salvage this batch? Add honey? Other spices /
> fruits? Use it to clean windows?
>
> All the best,
> Bob Gerhardt
Been there. Makes good Jello Shots.
Lane O.
AKA: The Great And Powerful Shaggyman
------------------------------
Subject: Re: Mead Lover's Digest #1269, 27 June 2006
From: dan@geer.org
Date: Tue, 27 Jun 2006 12:41:10 -0400
For oxygenation, why can't I hook up
a cheap acquarium pump and bubble for
a bit?
- --dan
------------------------------
Subject: Oaking Blueberry Melomel
From: chris herrington <asby0@yahoo.com>
Date: Tue, 27 Jun 2006 13:20:03 -0700 (PDT)
Does anyone have any suggestions about how much oak
chips to use on a 5 gallon batch of blueberry melomel?
------------------------------
Subject: Comparing yeasts
From: "Peggy & Eric" <zeee1@nebonet.com>
Date: Wed, 28 Jun 2006 17:30:41 -0600
Dick wrote -
++I tried this with 4-liter jugs with a 1-gallon marker so I would
++have head room. The results were not indictative of anything.
++You are generally adding more yeast per gallon than you would
++with a larger batch so you have much more lees than expected
++and I question the yeast colony ability to prosper given the
++high competition for sugar molecules. Is there such a thing
++as too much yeast.
++IMO, a 3-gallon batch is the smallest batch from which you can
++get a realistic test of the effect of yeast upon flavor. But
++I could be wrong.
++Also I am a Traditional Mead amd Other Mead guy (primarily
++a Maple Syrup Mead). My honey comes from a Honey Packer so
i++t does not get heated. If it came from a beekeeper, I would
++pasteurize it.
++So I made a 15-gallon batch with 36 lbs of Orange Blossom honey.
++My yeasts were EC-1118, K1V-1116, and Cote des Blancs. Every
++thing was done the same from aerating to yeast nutrient
++increments. IMO, EC-1118 was the hands down winner.
++I plan a 20-gallon batch this Fall using Orange Blossom honey.
++The yeasts will be EC-1118, DV10, ICV-D47, and Lalvin 43 (if I
++can find some). Other people prefer K1V-1116. My taste buds
++don't particularly care for it. I have used 71B-1122 and feel
++that has to be a better mead yeast. I would try WLP715, but
++it's optimal fermentation range is 70-75F (21-24C) and my
++basement is below 70F from late-November to late-May.
Dick,
A few questions. You say that the SC-1118 was the hands down winner.
Why? What made it stand out?
Yeast, like any other organism (except people :), will
expand it's population to it's food supply as a power
function of the natural number 'e'. Gallon batches should
be (in theory) just as good indicators of a yeast.
This may seem like a dumb question, but why pasturize the
honey? You are killing off many of the healthful organisms
that make honey great. In my personal experience the
modern dry yeasts are competitive enough that they can
do fine without a sterile honey solution. Is it a preference?
or have you had problems without the heating?
Thanks for you time.
Kyle
I have a very accurate and sensitive scale that measures in .1 grains, I
could very accurately divide a 5 gallon dry yeast pack down to 20% of
original weight to pitch a 1 gallon batch, using the best cleaning and
sterilizing I could between yeast types. Would this be effective enough to
ferment 1 gallon batches?
I get my honey from a beekeeper. I havent tried the "dump and stir" with
honey, and have boiled my first few batches before I started pasteurizing. I
guess I could get brave and try without heat.
Eric
------------------------------
Subject: RE: Mead Judge Seminar at NHC
From: "OCurrans" <OCurrans@cfl.rr.com>
Date: Thu, 29 Jun 2006 19:00:01 -0400
I APLOGIZE!!!! to all that missed the intent of my post in the MLD of 20
June. Judging from Kevin Pratt's post and some e-mails sent to me
personally, there are some out there that missed the forest and singled out
a couple of trees.
I APOLOGIZE for not being up to the SECOND. When I sent the message to MLD
on 15 June, Mac Monroe's lecture was not listed on the BJCP - CEP page as
one of the lectures eligible for points. But, as was pointed out to me
(nicely by some, and less nicely by others) it was an eligible lecture. I
believe Mac said about 30 people filled out the score sheets.
Kevin said, "I also agree that education on how to evaluate mead and cider
has been largely ignored in the history of the BJCP. But that does not mean
this error is also going to be the BJCP's future." Where in my post did I
imply that? I was affirming that there would be a Mead Judge Certification
Process, but once again I was not up to the second when I said, "BUT there
will be no points or ranking for the new mead judges." That is what I was
told by Ron Bach (out-going president of the BJCP) just a week before I sent
the post to MLD. As Mark Tumarkin was kind enough to point out to me,
nothing is set in stone as they work to set up the entire process.
Initially, there will be no rankings, but that may change in the future.
Once again, I APOLOGIZE for any toes I have stepped on. I still want to be a
part of the process and with any luck be in one of the first classes.
Howard H. Curran
Oviedo, FL
------------------------------
Subject: Re: Comparing yeasts
From: rdadams@smart.net (Dick Adams)
Date: Sat, 1 Jul 2006 02:06:38 -0400 (EDT)
>> So I made a 15-gallon batch with 36 lbs of Orange Blossom
>> honey. My yeasts were EC-1118, K1V-1116, and Cote des
>> Blancs. Every thing was done the same from aerating to
>> yeast nutrien increments. IMO, EC-1118 was the hands down
>> winner.
> You say that the EC-1118 was the hands down winner.
> Why? What made it stand out?
Meads were in primaries for three weeks, in secondaries for
two months, and then racked into a teriary. On QAT at each
racking, I preferred them in the following order EC-1118,
K1V-1116, and Cote des Blancs. The EC-1118 Mead was smoother
every time and the honey taste was more pronounced. The
K1V-1116 Mead and the Cote des Blancs Mead were smooth out of
the primary. The K1V-1116 Mead seemed to age better than the
Cote des Blancs Mead.
>> IMO, a 3-gallon batch is the smallest batch from which
>> you can get a realistic test of the effect of yeast upon
>> flavor. But I could be wrong.
> Yeast, like any other organism (except people :), will
> expand it's population to it's food supply as a power
> function of the natural number 'e'. Gallon batches should
> be (in theory) just as good indicators of a yeast.
You may be correct, but that has not been my experience.
>> My honey comes from a Honey Packer so it does not get heated.
>> If it came from a beekeeper, I would pasteurize it.
> This may seem like a dumb question, but why pasturize the
> honey? You are killing off many of the healthful organisms
> that make honey great. In my personal experience the
> modern dry yeasts are competitive enough that they can
> do fine without a sterile honey solution. Is it a preference?
> or have you had problems without the heating?
I only got honey from a beekeeper once (so I overpaid for it).
So I only pasteurized that one time. I read somewhere that
pasteurizing was 'good practice'. It is boiling that kills
off the great honey tastes.
Dick
------------------------------
Subject: Re: Rhodomel
From: rdadams@smart.net (Dick Adams)
Date: Sat, 1 Jul 2006 02:17:07 -0400 (EDT)
Vicky wrote:
> I made a rose petal rhodomel, and it turned out nicely. The recipe is here:
> http://www.gotmead.com/component/option,com_pccookbook/page,viewrecipe/cat_id,
5/recipe_id,24/
Try http://tinyurl.com/lss9j
First question: You left it in the primary from 12/9 to 5/27? Why?
That's 6 months and 18 days? No wonder it was dry!
Next question: Why did you use Blackberry honey for a Rose Mead?
I have never tasted Blackberry honey. Does it have
> If I do it again, I'm going to use a less aggressive yeast,
> and more honey, since I wanted this to be sweet.
Which yeast would you use?
> By and all, it was probably second only to my heather mead
> in popularity with my friends.
>From wence did you get Heather honey?
Dick
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End of Mead Lover's Digest #1270
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