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Mead Lovers Digest #1466
Subject: Mead Lover's Digest #1466, 13 April 2010
From: mead-request@talisman.com
Mead Lover's Digest #1466 13 April 2010
Mead Discussion Forum
Contents:
Re: mead complexity (mail-box)
Re: mead complexity (Dick Dunn)
RE: Mead Lover's Digest #1465, 6 April 2010 ("Michael Zahl")
BJCP Mead exam in June prior to the AHA NHC (Steve Piatz)
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Digest Janitor: Dick Dunn
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Subject: Re: mead complexity
From: mail-box <mail-box@comcast.net>
Date: Tue, 06 Apr 2010 22:51:38 -0400
mead-request@talisman.com wrote:
> Subject: mead complexity
> From: Brent Douglas <bdouglas@woh.rr.com>
> Date: Sat, 3 Apr 2010 13:20:36 -0400
>
> OK, just got back my scores from the mazer cup, and one comment I saw on a
> cyser left me with a question. What kind of options are there for making a
> cyser (or mead in general) more "complex"? My instinct is to look into
> blending 2 or more cysers from different apples, but what else? ML
> Fermentation, spices, a distinct honey (eg, something like a sourwood)?
>
> Dick gave me my best score, reminded me to come back to this list and pose
> the question - thanks for the feedback, I appreciate it.
>
> Brent
>
Brent,
Complexity is very subjective, but you can help along the judging by
using a few ingredients which may help them come to the conclusion that
your mead is complex. If the competition uses BJCP standards, a Cyser
in most categories can only be apple juice and sugar (and not even
honey!). This leaves little options for complexity other than a careful
selection of your apples. Selecting those meant for cider rather than
table apples is your best bet. These typically have a stronger acid
component, and quite frankly will be far, far superior to a cider/cyser
made using canned frozen juice or grocery apples. If you have a chamber
of commerce local to you, call or visit and ask about farmers markets or
pick your own farms. I have found chambers of commerce to be very eager
to assist me in finding sources for fresh fruits for mead making. You
didn't list your recipe, but you can't go wrong with fresh ingredients,
and you'll find your cider apples here before you'll ever see them in a
grocery store. If you can't get the ingredients fresh, you may still
find better or at least more diverse cider than you might find in a grocery.
If you're in a looser category, a pound of raisins will add a lot of
mouthfeel, which may be judged as complexity. Mixing juices (as in a
28B) can also increase complexity. A small portion of white grape adds
mouthfeel and complexity. A 28C can take advantage of the permissibility
of added sugars to add complexity via sugar source. Adding some honey,
beet sugar, and brown sugar will make a more interesting drink than one
which uses only cane sugar. And a 28D opens up the world of spices to you.
I recommend "Making the best apple cider" by Annie Proulx. It is a
short (30 pages) and probably still cheap (my copy reads $3.95 US with a
copyright of 1980) resource for much information on making apple cider.
And from cider to cyser is just a small step, the basic information is
just as valuable for either beverage.
Cheers,
Ken
------------------------------
Subject: Re: mead complexity
From: Dick Dunn <rcd@talisman.com>
Date: Thu, 8 Apr 2010 00:37:16 -0600
Brent Douglas <bdouglas@woh.rr.com> wrote:
> OK, just got back my scores from the mazer cup, and one comment I saw on a
> cyser left me with a question. What kind of options are there for making a
> cyser (or mead in general) more "complex"? My instinct is to look into
> blending 2 or more cysers from different apples, but what else? ML
> Fermentation, spices, a distinct honey (eg, something like a sourwood)?
I'll take on cyser specifically.
Try blending multiple apples. See if you can get some tannic apples in the
blend--you can use some crabs as long as they're not too acidic. Tannins
add complexity and mouth-feel (texture, body).
Be careful with choice of honey. I would say "no" to really distinctive
honeys since they might fight with the apple character. OK, give 'em a
try, but think carefully before you actually enter one.
Spices, frankly, are trite. Unless you're exceedingly careful, and use a
light touch, you end up with the "OH WOW APPLE PIE" effect. Some folks
like this. I don't; more to the point I regard it as out of character
for a cyser. You should have enough to work with, given the variables of
honey source and apple variety.
Mainly, experiment with blends of apples. Take a page from the cider
folks: Blending is the norm; "varietal" ciders are unusual and often
out-of-balance. Use different varieties to get the acid, tannin, and
aromatic characters.
[All that said, our top cyser was a Kingston Black varietal! BUT...
KB is an unusual apple, not readily available, and not easy to work
with.]
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
------------------------------
Subject: RE: Mead Lover's Digest #1465, 6 April 2010
From: "Michael Zahl" <mzahl@cox.net>
Date: Sat, 10 Apr 2010 11:29:27 -0700
Damn... I missed Mazer's Cup this year.... I took a second in the Open Mead
Category, and the first place in my flight took second place Bes of Show...
SNAFU.. Southern Nevada Ale Fermentor's Union, is having their Winterfest
competition today. I have eight entries looking to be judged.
- -------
Subject: mead complexity
From: Brent Douglas <bdouglas@woh.rr.com>
Date: Sat, 3 Apr 2010 13:20:36 -0400
OK, just got back my scores from the mazer cup, and one comment I saw on a
cyser left me with a question. What kind of options are there for making a
cyser (or mead in general) more "complex"? My instinct is to look into
blending 2 or more cysers from different apples, but what else? ML
Fermentation, spices, a distinct honey (eg, something like a sourwood)?
Dick gave me my best score, reminded me to come back to this list and pose
the question - thanks for the feedback, I appreciate it.
Brent
------------------------------
Subject: BJCP Mead exam in June prior to the AHA NHC
From: Steve Piatz <sjpiatz@gmail.com>
Date: Sat, 10 Apr 2010 17:57:41 -0400
If you are going to be around Bloomington, MN for the AHA NHC and are
interested in taking the BJCP Mead Judge exam on Tuesday June 15th now
is the time to sign up. All the details (including the complete pool
of exam questions) is at http://www.bjcp.org/mead.php This will be
the third time the Mead Exam has been offered, the next opportunity is
in September in Ames, IA. There are still exam slots available for
someone to schedule a mead exam in December but otherwise the mead
exam will not be offered again until 2011.
The exam costs $50 for first time takers. If you have already taken
the BJCP Beer Judge Exam then the fee is $30. If you are retaking the
Mead exam the cost is $30.
To reserve a slot for the June exam send me an email at sjpiatz@gmail.com
- --
Steve Piatz sjpiatz@gmail.com
------------------------------
End of Mead Lover's Digest #1466
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