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Mead Lovers Digest #1392
Subject: Mead Lover's Digest #1392, 2 October 2008
From: mead-request@talisman.com
Mead Lover's Digest #1392 2 October 2008
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
RE: Yeast Starter Input (bill keiser)
RE: Help with Blackberry Mead ("Michael Zahl")
Go Ferm question (Russ Riley)
Hoppy Halloween Challenge ("Susan Ruud")
More body (MeadGuild@aol.com)
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Subject: RE: Yeast Starter Input
From: bill keiser <bk2@sharpstick.org>
Date: Wed, 24 Sep 2008 08:50:04 -0400
although many people do it differently, or not at all, i prefer to
hydrate dry yeast in plain warm water. this prepares it for use without
shock from exposing it to sugars and other substances until it has
hydrated properly and also proofs it. if it doesn't generate a foamy
head in 15 minutes, it's probably bad. that happened to me at least once.
"from howtobrew.com
"6.5 Preparing Yeast and Yeast Starters
Preparing Dry Yeast
Dry yeast should be re-hydrated in water before pitching. Often the
concentration of sugars in wort is high enough that the yeast can not
draw enough water across the cell membranes to restart their metabolism.
For best results, re-hydrate 2 packets of dry yeast in warm water
(95-105°F) and then proof the yeast by adding some sugar to see if they
are still alive after de-hydration and storage.""
more:
<http://koehlerbeer.wordpress.com/2008/06/07/rehydrating-dry-yeast-with-dr-clayt
on-cone/>
<http://209.85.165.104/search?q=cache:PQ6eoSVv8iAJ:www.thefrostedbrew.com/2008/0
7/intricacies-of-yeast-3-preparing-yeast/+%22dry+yeast%22+hydrating+water+cell&h
l=en&ct=clnk&cd=7&gl=us&client=firefox-a>
otoh, sometimes i feel lazy and just sprinkle it on the surface.
usually works fine.
bill keiser
> Brian,
>
> I've used the same starter recipe for years with great success.
> 6 cups water to the boil
> 1/3 cup honey
> 1/3 cup Light Dried Malt Extract
> Nutrients
>
> Boil for 15 minutes then chill to 90F
> Proof yeast at 104F in 1/4 cup water for 5 minutes
> Pitch
>
> Usually this is bubbling away in 12 hours or less. Makes enough starter for
> two batches if need be but usually I just use it in one batch.
>
> Stephen
>
------------------------------
Subject: RE: Help with Blackberry Mead
From: "Michael Zahl" <mzahl@cox.net>
Date: Thu, 25 Sep 2008 10:32:16 -0700
Subject: Help with Blackberry Mead
From: "Randy Wallis" <vwbettle72@earthlink.net>
Date: Mon, 22 Sep 2008 19:53:05 -0400
When I made my Blackberry Mead two years ago, I used two large cans of
Oregon Fruit Puree for my 6 gallon batch. This has imparted a very nice
Blackberry flavor to my mead. I also did this with their Sweet Cherry,
Blueberry and Raspberry purees as well. I added these to the primary
fermentation, not really knowing that it might be better to add them to
secondary. When I brew this winter (I live in Vegas so I understand that
"too hot to brew" factor), I am planning to use these purees again, but add
them to the secondary.
The only issue I had with them was the added amount of "floaties" that
needed to settle out of the solution, but frequent racking during secondary
(once a month for six months) really created a crystal clear end result.
On that note, I think I'm gonna put a bottle of Blackberry in my fridge to
drink tonight!
Merry Mead Making!
Michael
------------------------------
Subject: Go Ferm question
From: Russ Riley <russriley61999@yahoo.com>
Date: Fri, 26 Sep 2008 08:11:16 -0700 (PDT)
Hi all,
I read some wine yeast rehydration instructions at morebeer's website
that describe the use of Go Ferm in combination with Fermaid K as a great
nutrient for wine. The gist of it is that Go Ferm is put in the rehydration
water and the Fermaid K is added after 1/3 sugar depletion. This link is
the full description: www.morebeer.com/public/pdf/whdra.pdf. Has anyone
tried this with mead? Any noticeable improvement? Thanks for any feedback!
Russ
------------------------------
Subject: Hoppy Halloween Challenge
From: "Susan Ruud" <susan.ruud@ndsu.edu>
Date: Fri, 26 Sep 2008 13:52:27 -0500
Entries are being accepted for the Hoppy Halloween Challenge from now until
October 10th. All BJCP categories are accepted plus our own theme category
for Halloween. Details can be found at
http://www.prairiehomebrewers.org/hoppyhalloween.htm
Prizes will be awarded for all first, 2nd and 3rd place winners. There is a
separate Best of Show for Beer and for Mead and Cider. Judging will occur
the week of October 19th thru the 25th with the majority of the judging on
the 24th and 25th.
There is an awards banquet on Oct. 25th with speaker Doug Hoverson - Author
of "Land of Amber Waters"
Please watch our website for further information.
Cheers,
Susan Ruud
Competition Organizer
------------------------------
Subject: More body
From: MeadGuild@aol.com
Date: Tue, 30 Sep 2008 01:11:27 EDT
I would like to increase the body in my Traditional
Meads and Metheglins. Someone suggested adding
glycerine. At 70 cents an ounce for 4 fl oz,
that's a little steep. And a web search did not
identify a source for a quart. But if that is the
answer, the next question is how much should be
added be gallon of must?
Someone else suggest boiling rice in the must. I
presume there is a specific type of rice for this.
Again how much is needed?
Any other ideas?
And no I do not boil must!
Dick
- --
Richard D. Adams, CPA (retired)
Moderator: misc.taxes.moderated
------------------------------
End of Mead Lover's Digest #1392
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