Copy Link
Add to Bookmark
Report

Mead Lovers Digest #1488

eZine's profile picture
Published in 
Mead Lovers Digest
 · 7 months ago

Subject: Mead Lover's Digest #1488, 11 September 2010 
From: mead-request@talisman.com


Mead Lover's Digest #1488 11 September 2010

Mead Discussion Forum

Contents:
carbonation (Chris Fales)
really long term aging ("Micah Millspaw")
long term storage of mead (Steve Ruch)
Mead Lover's Digest (Finger)
Strawberry Mead Rubber mouth feel/after taste (David Edgecomb)

NOTE: Digest appears whenever 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 and admin requests.
Digest archives and FAQ are available at www.talisman.com/mead#Archives
A searchable archive is at http://www.gotmead.com/mldarchives.html
Digest Janitor: Dick Dunn
----------------------------------------------------------------------

Subject: carbonation
From: Chris Fales <chris.fales@yahoo.com>
Date: Wed, 1 Sep 2010 12:06:13 -0700 (PDT)

I recently made a black current melomel and am having a problem with
fermentation - and carbonation - after bottling, resulting in blown off
corks and a mess.

The original batch was made with abut 2# honey per gallon plus the
unsweetened currents. I pitched a Red Star Cote de Blancs wanting it to
be a little fruity and not too dry. When fermentation stopped - SG at or
slightly below 0.00, I tasted and found it too dry so when I racked it I
added about 1# more honey per gallon. It fermented for several weeks and
then stopped at about 1.01. It remained at that level with no apparent
action in the bubbler for over two months. When I bottled it the SG was
unchanged from 1.01 - a little sweeter than I had hoped but a tasty 'desert'
beverage. Durring bottling there was some foaming in the bottle which I
foolishly discounted. About 10 days after bottling the first corks began
to blow off. I uncorked an intact bottle and found that the mead had a very
nice head - too much - and lots of sparkle. The taste was still pretty good.
Though I was hoping that it had dried out a bit I cannot say for sure
that it did. SG was about 1.01 or maybe if I was optimistic 1.008. I did
not use any sulfate at any time and would prefer to avoid it if possible.

Does anyone have experience with this? Could there be a wild yeast
introduced during bottling? Was the second addition of honey insufficiently
mixed? Should it be held longer in the secondary? For my next batch I
plan to use a Champagne yeast in hopes that it will go till it is done,
and then it is done. Any opinions?

thanks,

------------------------------

Subject: really long term aging
From: "Micah Millspaw" <MMillspaw@Silgancontainers.com>
Date: Wed, 1 Sep 2010 14:23:44 -0500

> Subject: really long term storage
> From: tattoo123@webtv.net (Steve Ruch)
> Date: Fri, 20 Aug 2010 09:56:42 -0700
>
> How high a % would I need to get to to be reasonably sure the mead
> would be good in 15 years?
> Thanks,
> Steve

I have had some practice with aging meads and have a few suggestions.

Minimum OG 25 P. bigger is better for stuff to age.
If you are going for the long haul, 20 plus years, do not use a light
honey, go with buckwheat or heather. The delicate stuff, while it will
not spoil will not taste like you would expect (hard lessons there).
Braggots age very well, I have some 25 year old stuff that is awesome.
Red pyments seem to do well with time.

Consistent storage temperature is very important.

I have done both filter and CP bottled meads and sur lees meads with
equal results. Go with personal preference.

Micah

------------------------------

Subject: long term storage of mead
From: tattoo123@webtv.net (Steve Ruch)
Date: Sat, 4 Sep 2010 07:46:53 -0700

After leaving this out at room temperature for well over a year and
it stopping at 1.030 I put it in the cooler at 40. This was fermented
with champagne yeast, which I used on two previous batches that went
below 1.010. I am thinking about putting it back out at room temperature
for awhile again just to be sure it won't go any lower and then bottling
it. I don't do mead very often and haven't invested in corking equipment
so this will be put in martinellis sparkling cider bottle and beer
bottles with crown caps.

------------------------------

Subject: Mead Lover's Digest
From: Finger <johncleal@yahoo.com>
Date: Thu, 9 Sep 2010 08:22:59 -0700 (PDT)

I have a cranberry melomel with pectin haze. Treatment ?

John Cleal

------------------------------

Subject: Strawberry Mead Rubber mouth feel/after taste
From: David Edgecomb <diode21@msn.com>
Date: Thu, 9 Sep 2010 18:59:55 -0600

I Started a batch of Strawberry Mead first week of March this year. About
a 6 gal batch with 10 lbs of Strawberries and 12 lbs of wild flower honey
(not my first choice) SSG was about 1.076. I used the blue dry yeast pack
from Red Star as I have had good results from this yeast. After about
a week I added another 5 lbs of Honey. I racked it 2 time since then and
have it clearing now with a nice deep red in my 5 gal carboy. The left over
was about a half gal that I mixed in with another project. The other day
I sampled a glass and it had an ok flavor but the after flavor was like
I was just chewing on a rubber ball. Not sure if there was contamination
involved but I do not have this flavor in any other meads I have running
(about 15 gal in all 4 different types) Before I do anything I am sure to
wash rinse and sanitize all items that com into contact with the mead. What
could give this off flavor?

David

------------------------------

End of Mead Lover's Digest #1488
*******************************

← previous
next →
loading
sending ...
New to Neperos ? Sign Up for free
download Neperos App from Google Play
install Neperos as PWA

Let's discover also

Recent Articles

Recent Comments

guest's profile picture
@guest
12 Nov 2024
It is very remarkable that the period of Atlantis’s destruction, which occurred due to earthquakes and cataclysms, coincides with what is co ...

guest's profile picture
@guest
12 Nov 2024
Plato learned the legend through his older cousin named Critias, who, in turn, had acquired information about the mythical lost continent fr ...

guest's profile picture
@guest
10 Nov 2024
الاسم : جابر حسين الناصح - السن :٤٢سنه - الموقف من التجنيد : ادي الخدمه - خبره عشرين سنه منهم عشر سنوات في كبرى الشركات بالسعوديه وعشر سنوات ...

lostcivilizations's profile picture
Lost Civilizations (@lostcivilizations)
6 Nov 2024
Thank you! I've corrected the date in the article. However, some websites list January 1980 as the date of death.

guest's profile picture
@guest
5 Nov 2024
Crespi died i april 1982, not january 1980.

guest's profile picture
@guest
4 Nov 2024
In 1955, the explorer Thor Heyerdahl managed to erect a Moai in eighteen days, with the help of twelve natives and using only logs and stone ...

guest's profile picture
@guest
4 Nov 2024
For what unknown reason did our distant ancestors dot much of the surface of the then-known lands with those large stones? Why are such cons ...

guest's profile picture
@guest
4 Nov 2024
The real pyramid mania exploded in 1830. A certain John Taylor, who had never visited them but relied on some measurements made by Colonel H ...

guest's profile picture
@guest
4 Nov 2024
Even with all the modern technologies available to us, structures like the Great Pyramid of Cheops could only be built today with immense di ...

lostcivilizations's profile picture
Lost Civilizations (@lostcivilizations)
2 Nov 2024
In Sardinia, there is a legend known as the Legend of Tirrenide. Thousands of years ago, there was a continent called Tirrenide. It was a l ...
Neperos cookies
This website uses cookies to store your preferences and improve the service. Cookies authorization will allow me and / or my partners to process personal data such as browsing behaviour.

By pressing OK you agree to the Terms of Service and acknowledge the Privacy Policy

By pressing REJECT you will be able to continue to use Neperos (like read articles or write comments) but some important cookies will not be set. This may affect certain features and functions of the platform.
OK
REJECT