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Mead Lovers Digest #1469
Subject: Mead Lover's Digest #1469, 5 May 2010
From: mead-request@talisman.com
Mead Lover's Digest #1469 5 May 2010
Mead Discussion Forum
Contents:
attention: juno.com and netzero.com subscribers (Mead Lovers Digest)
Commercial Reverse Osmosis for Mead (docmac9582@aol.com)
Tracing honey's origin ("Patrick St. Jean")
Re: Filtering Mead (MeadGuild@aol.com)
Re: Cyser ingredients ("Joanna Bailey")
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Digest Janitor: Dick Dunn
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Subject: attention: juno.com and netzero.com subscribers
From: mead-request@talisman.com (Mead Lovers Digest)
Date: Thu, 29 Apr 2010 09:35:37 -0600 (MDT)
If you're subscribed to this Digest from either juno.com or netzero.com:
Your ISP has rejected the digest twice this year. Unfortunately the
reason given for rejection is gibberish--a string of 88 hex digits--and
there's nothing I can do about it. If it keeps happening I'll just have
to unsubscribe you all...so keep an eye out if you start missing digests.
Sorry.
- --the janitor
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Subject: Commercial Reverse Osmosis for Mead
From: docmac9582@aol.com
Date: Thu, 29 Apr 2010 13:34:29 -0400
Reverse Osmosis
Nathan Boettcher asked about commercial use of reverse osmosis for mead.
Jilbert Winery in Valley View, Ohio uses it twice on their mead - once
before fermentation and a second time to remove the yeast when it gets to
the point they want to stop fermentation; and then sells the mead/honey
wine immediately. In my opinion, the mead tastes very clean with few
faults and compares favorably with most commercial meads - but is a bit
thin and young. Although good now, I have a bottle or two aging to see
what happens to it in a year or two.
Carl McMillin
Brecksville, OH
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Subject: Tracing honey's origin
From: "Patrick St. Jean" <stjeanp@pat-st-jean.com>
Date: Thu, 29 Apr 2010 18:45:53 -0500
Via the pollen...
http://www.eurekalert.org/pub_releases/2010-04/tau-tas042910.php
- --
Pat in Lewisville '04 BMW R1150RT '97 XLH 883 (Rocinante)
BS#140 K0OOK EKIII rides with me
http://www.pat-st-jean.com/ http://www.bikerscum.org/
------------------------------
Subject: Re: Filtering Mead
From: MeadGuild@aol.com
Date: Thu, 29 Apr 2010 20:33:26 EDT
Captain Chuck <captain_chuck@yahoo.com> wrote:
> "I've made several batches now and even though I started
> to rack two or three times, my mead still seems to be
> cloudy. Should I be filtering it somehow?"
If you are referring to something along the lines of a
Buon Vino Mini or Super Jet system, you???re looking at
a high dollar cost.
Before doing that I suggest you try Super-Klear which should
be $2 per packet. If that doesn???t work, look into an inline
filter which can run between $5 and $60.
Dick
- - "Mead is no more a honey wine than beer is a malt wine."
Richard D. Adams, CPA (Retired)
Ellicott City, Maryland
------------------------------
Subject: Re: Cyser ingredients
From: "Joanna Bailey" <jbmail@isomedia.com>
Date: Thu, 29 Apr 2010 21:33:52 -0700
I don't enter mine in any competitions, so I don't pay attention to rules,
but my cyser is made from nothing but fresh pressed apple juice from my
neighbor's trees (enough to fill a 5 gallon carboy minus the honey), and a
gallon of honey from local hives, plus whatever yeast seems interesting at
the time.
We ended up drinking most of our 2008 bottling at last winter solstice. Very
strong and tasted like essence of apples. Now we're drinking the "apple ale"
we made last fall using nothing but more fresh pressed juice and Nottingham
ale yeast, no sweetener added. Very dry and refreshing.
Joanna
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End of Mead Lover's Digest #1469
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