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Mead Lovers Digest #1339
Subject: Mead Lover's Digest #1339, 26 August 2007
From: mead-request@talisman.com
Mead Lover's Digest #1339 26 August 2007
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: too much yeast? (MeadGuild@aol.com)
Re: Too much yeast? (Phil)
I am new to mead making and in need of some guidence ("robyn.stewart")
Valhalla mead only competition ("David Houseman")
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Subject: Re: too much yeast?
From: MeadGuild@aol.com
Date: Sun, 19 Aug 2007 04:37:09 EDT
Rick _beekeepers@insightbb.com_ (mailto:beekeepers@insightbb.com) wrote:
> I have made three 5 gallon batches of mead. In 2 of them,
> I started with 12 to 15 gallons of honey and two 5g packets
> of yeast, per Ken Schramm's "Compleat Meadmaker"
> instructions. After 4 or 5 rackings they smell like yeast, and
> they taste bad like there's too much yeast, I think. They're not
> putrid. If I add 1:1 sprite, it's not bad. ....
Did you mean "gallons" or "pounds"?
If pounds, that is unusual.
It could be autolysis which with 1:1 is palatable.
Autolysis occurs when you leave the must on the lees
too long. Autolysis has a putrid odor. But its odor is
not as putrid as fermented molasses.
Dick
- --
Richard D. Adams, CPA (retired)
Moderator: misc.taxes.moderated
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Subject: Re: Too much yeast?
From: Phil <dogglebe@yahoo.com>
Date: Sun, 19 Aug 2007 04:36:55 -0700 (PDT)
> I have made three 5 gallon batches of mead. In 2 of
> them, I started with 12 to 15 gallons of honey and two
> 5g packets of yeast, per Ken Schramm's "Compleat
> Meadmaker" instructions.
There's nothing wrong with this. You're tasting yeast
because it is still in suspension. Give it more time.
Phil
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Subject: I am new to mead making and in need of some guidence
From: "robyn.stewart" <robyn.stewart@xtra.co.nz>
Date: Mon, 20 Aug 2007 09:35:16 +1200
Hello, I have two hives here in NZ and am interested in turning some
excess honey into mead. I am not sure of the ratio of honey, water,
yeast etc. My honey is sourced from various floral types especially
gorse and clover. I would like to have some input from you experts. I
have all the equipment and some wine yeast ready to go, but frightened
to go any further until I know confidently a good beginners recipe.
Please help!
Robyn Stewart
70 A Dipton St
Invercargill
New Zealand
e-mail: robyn.stewart@xtra.co.nz
------------------------------
Subject: Valhalla mead only competition
From: "David Houseman" <david.houseman@verizon.net>
Date: Thu, 23 Aug 2007 11:26:58 -0400
Got Mead?
Prepare to enter and judge the Third Annual Valhalla - The Meading of Life
mead-only competition, October 20, 2007, at the Iron Hill Restaurant and
Brewery in West Chester, PA. All mead styles from the BJCP 2004 Style
Guidelines will be judged. Entries are due by October 13th. Mail entries
(2-12oz bottles or 1-750ml bottle or the equivalent) can be sent to Home
Sweet Homebrew (www.homesweethomebrew.com). Drop off locations locally at
Home Sweet Homebrew, Keystone Homebrew Supply, Iron Hill West Chester, Brew
Your Own Beer-Winemaking Too!, and Wine, Barley & Hops Homebrew Supply.
Additional information can be found at www.valhalla-mead.com. Contact
Suzanne McMurphy (mcmurphy@sas.upenn.edu) or Tim Ackerson
(Theimann@verizon.net) for
answers to questions about this competition.
Judges are also sought and should contact David Houseman
(david.houseman@verizon.net) to judge this event. Judges should be at Iron
Hill West Chester by 9:00 am. Directions can be found at
www.ironhillbrewery.com.
Dave Houseman
------------------------------
End of Mead Lover's Digest #1339
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