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Mead Lovers Digest #1374
Subject: Mead Lover's Digest #1374, 1 May 2008
From: mead-request@talisman.com
Mead Lover's Digest #1374 1 May 2008
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: The Digest returns! (I hope) (Mead Lovers Digest Admin)
Re: Spice Conversions (David Houseman)
Newbie Melomel Questions (fivecat)
Pear Mead ("Smith, Douglas E")
Re: Spice Conversions (MeadGuild@aol.com)
Re: Mead Lover's Digest #1373, 22 April 2008 ("Launce Haught")
("Greg and Sandy Swob")
Re: Hello & question (Marc Shapiro)
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: The Digest returns! (I hope)
From: mead-request@talisman.com (Mead Lovers Digest Admin)
Date: Tue, 22 Apr 2008 12:29:42 -0600 (MDT)
I wrote:
> Consider using a system which is highly spam-resistant, such as a Mac
> or one of the various Linux or FreeBSD releases.
I meant "virus-resistant"!!! Sorry; I've been...
yer somewhat-flustered janitor
------------------------------
Subject: Re: Spice Conversions
From: David Houseman <david.houseman@verizon.net>
Date: Tue, 22 Apr 2008 13:12:12 -0500 (CDT)
Dick says,
"Unless I'm in Never-Never Land, 28.375g/oz translates to 6.4g/tsp
and 3.2g per 1/2 tsp. Am I correct?"
This is mixing apples and oranges. Grams are a measure of weight while
teaspoons are a measure of volume.
Dave Houseman
------------------------------
Subject: Newbie Melomel Questions
From: fivecat <fivecat@gmail.com>
Date: Tue, 22 Apr 2008 14:23:24 -0400
Hi All,
I'm a longtime homebrewer whose wife is interested in having some mead
made. Specifically, an apricot mead (similar to the one made by
Redstone in Colorado).
I'm not exactly in an apricot-rich area of the country and was looking
for advice on getting a rich apricot flavor and scent from apricot
juice/nectar sold in a health food store. Specifically, is it
possible? Worth the trouble? If so, how much should I use? When should
I add it?
While apricots are not readily available, peaches are. I would greatly
appreciate your recommendations for a good peach mead.
Many thanks,
Tom
------------------------------
Subject: Pear Mead
From: "Smith, Douglas E" <gtg089b@mail.gatech.edu>
Date: Tue, 22 Apr 2008 16:07:13 -0400 (EDT)
I'm considering making a pear mead. Does anyone have any experience with
recipes or tastings involving meads that used pears or pear flavoring at
any point of production (i.e. pre-, post-, or trans-fermentation)? I seem
to recall reading a thread on something like that, but I don't remember
when. Thanks!
- --
- - Doug Smith -
------------------------------
Subject: Re: Spice Conversions
From: MeadGuild@aol.com
Date: Tue, 22 Apr 2008 16:58:07 EDT
>> "Unless I'm in Never-Never Land, 28.375g/oz translates
>> to 6.4g/tsp and 3.2g per 1/2 tsp. Am I correct?"
> This is mixing apples and oranges. Grams are a measure
> of weight while teaspoons are a measure of volume.
I was in Never-Never Land.
My apologies.
------------------------------
Subject: Re: Mead Lover's Digest #1373, 22 April 2008
From: "Launce Haught" <launcelot@gmail.com>
Date: Tue, 22 Apr 2008 14:49:31 -0700
I have never used Juicy Juice nor Motts. I have however made a wonderful
batch using tree-top. They have a few varieties of juice and one of them
showed no preservatives.
It is pasteurized but no chemical additives.
It came out fantastic in a cider. No cooked flavor or applesauce overtones.
Just happy cider!.
Ok, granted I would really recomend against carbonating by adding an extra
gallon of juice before bottlling. It seemed like a good idea at the time,
and the champagne bottles took the pressure (no glass grenades) but ish...
fairly explosive on opening.
------------------------------
Subject:
From: "Greg and Sandy Swob" <swob@eaglecom.net>
Date: Tue, 22 Apr 2008 21:53:33 -0500
A quick question or three. Just in case one gets into a discussion with
a 'purist', what is the correct way to pronounce MELOMEL? (mellow-mel)
(mel-a-mel) (Who cares, just drink up)
Another- has anyone used flavoring oils such as LorAnn for melomels or
metheglins? Any suggestions for their use if this is a good thing to do?
Someone asked me that at work when discussing what the heck mead is and
I didn't know the correct answer. Sometimes, it's tough to get certain
spices or fruits was the reason for the question.
Thanks,
Greg
------------------------------
Subject: Re: Hello & question
From: Marc Shapiro <mshapiro_42@yahoo.com>
Date: Wed, 23 Apr 2008 07:17:00 -0700
"Matt Falenski" <mfalenski@verizon.net> wrote:
> I just wanted to say hi, and to say that I've been interested in mead for a
> while, and just recently found this list. I did have a question (or
> two/three/four.)
>
> I recently brewed my first batch of mead, and even though it's been 3
> months, I still see slight bubbling going on in the fermenter. The OG was
> 1.060, and the most recent reading was 0.99. Is this OK to bottle, or
> should I wait a bit longer?
>
If it is still bubbling then, no, do not bottle it yet. Have you
siphoned the mead from your primary fermenter into a secondary? If not,
then it is time to do so. Carefully rack (siphon) the mead into another
fermenter. Try to leave as much sediment behind as you can, while
getting as much of the mead as possible. You may see some increased
activity right after racking, due to dissolved CO2 in the mead. This is
perfectly natural and it should subside soon. Put an airlock on the
secondary, too. Once there has been no activity in the secondary for a
while, and if there is no more than a paper thin layer of sediment, you
can bottle. I usually only leave my mead in the primary for 4 to 6
weeks before racking to my secondary. I might leave the mead in the
secondary for 1 to 2 months, then rack again. Another 2 to 3 months of
aging and it might be ready for bottling, or it might need to be
rackedonce more to another carboy for a few months. I like to be able
to read a page of printed text through my mead in bottles. If it is a
light colored mead I try to be able to read through the carboy.
- -
Marc Shapiro
mshapiro_42@yahoo.co
------------------------------
End of Mead Lover's Digest #1374
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