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Mead Lovers Digest #1346
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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