Mead Lovers Digest #1423

Published in

· 8 months ago

Subject: Mead Lover's Digest #1423, 12 May 2009 
From: mead-request@talisman.com 

Mead Lover's Digest #1423                                  12 May 2009 

            Forum for Discussion of Mead Making and Consuming 
                      Dick Dunn, Digest Janitor 

Contents: 
  Honey squeezings (Paul Shouse) 

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Subject: Honey squeezings 
From: Paul Shouse <paulhshouse@gmail.com> 
Date: Thu, 7 May 2009 17:34:51 +0900 

While it's true that freeze concentration of mead is illegal, as it is 
considered to be a form of distillation, it is not a crime to talk about it. 

For example, cooling your mead to 25 to 30 degrees below zero will produce a 
slushy layer of floating ice crystals that can be strained out, so long as 
the fine screens used are equally cold. However, if you can cycle the mead 
through freezing and thawing several times without disturbing it, the ice 
will consolidate into a solid mass that can simply be picked out and 
discarded. 

I would certainly never encourage anyone to do any such thing, though. 

- -Paul 

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From: "David" <diode21@msn.com> 
Date: Fri, 8 May 2009 08:06:54 -0600 

Ian Wrote 

?So, my question is: 

* What can I do to the existing batch to "dry" it out? 

* Since it is fully attenuated, it isn't an issue of residual sugar, so 
would a different yeast give a drier flavor? (I plan on trying to make 
another batch for her) If so, what would you recommend?? 

I have heard of bacteria Oenococcuc Oeni That will ferment any sugars left 
over to make the mead BONE dry. I have never used this Think it is also 
referred to ML. Good Luck 

Toma 

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End of Mead Lover's Digest #1423 
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