Mead Lovers Digest #1454

Published in

· 8 months ago

Subject: Mead Lover's Digest #1454, 10 January 2010 
From: mead-request@talisman.com 

Mead Lover's Digest #1454                                  10 January 2010 

                      Mead Discussion Forum 

Contents: 
  caramelizing honey (Matt Maples) 
  Nutrient regimen (Martin Pare) 

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Subject: caramelizing honey 
From: Matt Maples <matt_maples@liquidsolutions.biz> 
Date: Tue, 29 Dec 2009 18:43:49 -0800 

Has anyone tried caramelizing honey? In brewing caramelizing is done to 
increase the sweetness and body of a beer as the caramelized maltose can 
not be metabolized by the yeast. Aside from caramelizing during the 
malting process, it is also achieved by long extended boils of the wort. 
I know that boiling the honey for that long would kill most of the aroma 
and much of the subtle flavor but I was thinking of just boiling a small 
amount of must and adding it to an already fermenting batch. My goal is 
to add sweetness that can not be fermented by only honey, and any extra 
body would just be a bonus. 

Just FYI..... I have been making mead for over 17 years; I made plenty 
of sweet meads. I've used stabilizers, lower alcohol yeast strains, and 
the feed it till it dies method. I just thought this might be an 
interesting project and if anyone has tried it please let me know. 

Matt Maples 

Maples.matt(at)gmail(Ddot)com 

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Subject: Nutrient regimen 
From: Martin Pare <vitiqc@yahoo.ca> 
Date: Wed, 6 Jan 2010 14:43:27 -0800 (PST) 

Hi, 

anyone compared the Bennell nutrient regimen (2 to 3 X the Fermaid K rate 
+ go-ferm at rehydration; see: www.littlefatwino.com/bennellmead.html ) 
vs the Scott labs regimen ( Fermaid + DAP as for a low YAN wine must; 
Goferm at rehydration) ? 
Thnaks, 

Martin 
up north in Quebec 

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End of Mead Lover's Digest #1454 
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