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Mead Lovers Digest #1401
Subject: Mead Lover's Digest #1401, 24 December 2008
From: mead-request@talisman.com
Mead Lover's Digest #1401 24 December 2008
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: Mead Lover's Digest #1400, 12 December 2008 (montveil)
Mead fermenting (insnekamkze86@aol.com)
2009 Upper Mississippi Mash-Out (Steve Fletty)
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Subject: Re: Mead Lover's Digest #1400, 12 December 2008
From: montveil <montveil@skybest.com>
Date: Fri, 12 Dec 2008 10:25:18 -0500
mead-request@t
Just a note on sweetening with honey
honey is ~85% sugars and 15% water and about 12 pounds per gallon/3#
per quart
honey sugars are more sweet to the taste because of fructose and
dextrose.
I find that if you use the same weight of honey as you would use
sugar the sweetness will be about the same as dry sugar in spite
of the honey water
Montveil In the NC mountains
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Subject: Mead fermenting
From: insnekamkze86@aol.com
Date: Fri, 19 Dec 2008 17:03:31 -0500
Hello there i started making mead and have a question. In order to make
mead correctly how long does it take to have the primary fermentation done,
so secondary fermentation can begin? I made a 6 gallon batch of mead, it
has 5 gallons of water and a gallon of honey. I started it Nov 12th so it
has been five weeks since primary fermentation has begun. I'm wondering
how much longer do i have to wait til fermentation is done. The air lock
was bubbling steady now has slow down. But now that i had to move the
fermenter the air lock is now bubbling again. Also when do u add in the
clearing agent to make the mead clearer?
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Subject: 2009 Upper Mississippi Mash-Out
From: Steve Fletty <fletty@umn.edu>
Date: Mon, 22 Dec 2008 13:37:29 -0600
*_8th Annual Upper Mississippi Mash-Out_*
There is only a week until registration opens for the 2009 Upper
Mississippi Mash-out. Here a preliminary schedule of events and a few of
the rule changes this year.
* There is no limit on the number of *meads* you can enter in the
individual categories as long as they are different.
* There is no limit on the number of *ciders* you can enter in the
individual categories as long as they are different
* There is no limit on the number of *Eis Anything* you can enter in
the individual categories as long as they are different. We are
not requiring a pre-eised bottle as the website indicated earlier.
For more information visit http://www.mashout.org/
_Friday January 23_
8:00-9:30 am - Setup and Registration
9:30-noon - Judging Session 1
noon-1:30 pm - Lunch for Volunteers - Kirby Nelson of Capital Brewery talk
1:30-4:00 pm - Judging Session 2
4:00-6:00 pm - Judging Session 3
6:00-7:00 pm - Dinner for Volunteers
7:00-9:00 pm - Judging Session 4
9:00-midnight - Indoor Pub Crawl; Kirby Nelson will introduce some beers
he brought pre-crawl
_Saturday January 24_
8:00-9:00 AM ? Breakfast for Volunteers
9:00-11:30am - Judging Session 5
11:30 AM-12:30 pm - Lunch for Volunteers - Seminar - TBD
12:30-3:00 pm - Judging Session 6
4:00-6:00 pm - Specialized Mead training
(4:00-5:00 pm - Best of Show Judging (Closed to Public))
6:00-7:30 pm ? German Theme Beer Banquet
7:30-9:00 pm - Awards Presentation
Additional judging sessions may be added on Thursday January 22^nd as
needed.
Volunteer sign-up is first come first serve, so if you plan on helping
out sign-up early to reserve you spot to judge or steward.
We will also be organizing a ?beds for judges? program again this year.
If you need somewhere to say send and email to info@mashout.org
<mailto:info@mashout.org> and we will work on finding you a place to stay.
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End of Mead Lover's Digest #1401
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