Copy Link
Add to Bookmark
Report
Mead Lovers Digest #1356
Subject: Mead Lover's Digest #1356, 15 December 2007
From: mead-request@talisman.com
Mead Lover's Digest #1356 15 December 2007
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: Mead Lover's Digest #1355, 9 December 2007 ("Sandi Gaertner")
Re: Mead Lover's Digest #1354, 5 December 2007 (Matt Maples)
re: Braggot (Michael Faul)
question ("Bob & Kathy")
NOTE: Digest appears when there is enough material to send one.
Send ONLY articles for the digest to mead@talisman.com.
Use mead-request@talisman.com for [un]subscribe/admin requests.
Digest archives and FAQ are available at www.talisman.com/mead
A searchable archive is at http://www.gotmead.com/mldarchives.html
----------------------------------------------------------------------
Subject: Re: Mead Lover's Digest #1355, 9 December 2007
From: "Sandi Gaertner" <sbgaertner@gmail.com>
Date: Sun, 9 Dec 2007 19:52:47 -0800
re: cherry juice
I like to make cysers with some pure fruit juice (blueberry with "Just
Blueberry" juice and natural apple juice (with blueberries), also a "Just
Cherry" juice with natural apple juice (with tart cherries).
Sandi
------------------------------
Subject: Re: Mead Lover's Digest #1354, 5 December 2007
From: Matt Maples <matt_maples@liquidsolutions.biz>
Date: Mon, 10 Dec 2007 17:14:44 -0800
Mike;
You may have seen this on a bottle that was produced by Lurgashall. They
did a product called "Mead the Gueuze" which was a blend of Lurgashall
mead and Hansen's Gueuze lambic beer.
Matt
============================
A Gueuze is a blend of mead and ale/beer.
Mike
============================
------------------------------
Subject: re: Braggot
From: Michael Faul <mfaul@rabbitsfootmeadery.com>
Date: Fri, 14 Dec 2007 07:18:39 -0800
Ken
Yes, I agree but... as it relates to mead/braggot, I'd have to say that
it is better defined as a 'gueuze' than a braggot. Blended mead/ale that is.
As a commercial example you can look at Hannsens as an example.
Just my opinion.
Mike
> Subject: Re: Braggot
> From: Mail Box <mail-box@comcast.net>
> Date: Wed, 05 Dec 2007 10:04:24 -0500
>
> > Subject: Re: Braggot
> > From: Michael Faul <mfaul@rabbitsfootmeadery.com>
> > Date: Thu, 29 Nov 2007 07:18:51 -0800
> [snipped]
> > A Gueuze is a blend of mead and ale/beer.
>
> A gueuze is a blend of old and young lambics. No honey or mead at all.
>
> Cheers,
> Ken
------------------------------
Subject: question
From: "Bob & Kathy" <bobkat@wtechlink.net>
Date: Fri, 14 Dec 2007 12:00:36 -0800
I made my first mead a couple weeks ago. For the first week I saw only
minimal signs of fermentation.
the room temp. being 68 to 70 degrees so I moved the fermentor to a
warmer room 72 to 76 degrees and now it has active fermentation of a
bubble per second or so is this normal for mead as this is now where
near the activity of beer fermentation ?
------------------------------
End of Mead Lover's Digest #1356
*******************************
