Mead Lovers Digest #1346

Published in

· 8 months ago

Subject: Mead Lover's Digest #1346, 14 October 2007 
From: mead-request@talisman.com 

 
Mead Lover's Digest #1346                                  14 October 2007 

            Forum for Discussion of Mead Making and Consuming 
                      Dick Dunn, Digest Janitor 

Contents: 
  Re: Mead Lover's Digest #1345, 6 October 2007 (AFDoty@aol.com) 
  Re: Mead Lover's Digest #1345, 6 October 2007 ("Dennis Key") 

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Subject: Re: Mead Lover's Digest #1345, 6 October 2007 
From: AFDoty@aol.com 
Date: Tue, 9 Oct 2007 18:23:43 EDT 

Hello out there, 

Being the season, I'm thinking of getting a 6 gal batch of Pumpkin Spice 
mead going for next year.  Does anyone have a recipe?  I'm debating using 
canned pumpkin vs whole pumpkin.  Maybe 24 oz canned 
pumpkin.................Help. 

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Subject: Re: Mead Lover's Digest #1345, 6 October 2007 
From: "Dennis Key" <dione13@msn.com> 
Date: Wed, 10 Oct 2007 13:46:18 -0600 

  Mead Lover's Digest #1345                                  6 October = 
2007 

  <SNIP>     =20 

  Rob, 

  I'm curious as to why your mead fermented so very slowly.  <SNIP> 
  Cheers, 
  Ken Taborek 

  One other parameter to check is the must's pH.  If it's too far from = 
4.0, fermentation will be slow.  Since honey is acidic, adding calcium = 
carbonate to bring it up to around 4.0 can make a big difference. 

  Dione Greywolfe 

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End of Mead Lover's Digest #1346 
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