Mead Lovers Digest #1563

eZine lover (@eZine)

Published in 

Mead Lovers Digest

 · 7 months ago

Subject: Mead Lover's Digest #1563, 5 January 2012 
From: mead-request@talisman.com 

 
Mead Lover's Digest #1563                                  5 January 2012 

                      Mead Discussion Forum 

Contents: 
  Re: Sweet mead ("Bill Pierce") 
  Re: Mead Lover's Digest #1562, 1 January 2012 ("Greg and Sandy Swob") 
  Joe's Ancient Orange, 6 gallon batch ("casner tds.net") 
  Re: Mead Lover's Digest #1562, 1 January 2012 (rbsmith12@gmail.com) 

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: Re: Sweet mead 
From: "Bill Pierce" <BillPierce@aol.com> 
Date: Sun, 1 Jan 2012 13:43:23 -0500 

Davoodoo writes in MLD #1562: 

"I would suggest an easier alternative to achieve a sweet mead would be to 
use a lower amount of honey, something that will finish dry at the desired 
ABV, then use the leftover honey you saved to backsweeten your mead to taste 
after fermentation." 

It will be necessary to add potassium sorbate before the additional honey so 
that the yeast does not awaken and ferment it.  Of course that will also 
preclude the possibility of sparkling mead unless it is force carbonated. 
But it will produce very good still sweet mead. 

 
Bill Pierce 
Cellar Door Homebrewery 
Burlington, Ontario 

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

Subject: Re: Mead Lover's Digest #1562, 1 January 2012 
From: "Greg and Sandy Swob" <swob@ruraltel.net> 
Date: Sun, 1 Jan 2012 15:04:25 -0600 

How do you Mead Lovers like to stop fermentation on mead?  Backsweetening 
has a potential of wakening up a sleeping yeast even after a long time off 
the clock.  I know a commercial meadery who chills their meads to the point 
of freezing after the desired fermentation.  Then they rack, and add 
infusions, herbs, etc.  Suggestions for those of us who do not care for 
chemicals? 

Thanks - Greg 

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

Subject: Joe's Ancient Orange, 6 gallon batch 
From: "casner tds.net" <casner@tds.net> 
Date: Sun, 1 Jan 2012 18:38:34 -0600 

I made a 6 gallon batch of Joe's Ancient Orange, because the 1 and 3 gallon 
batches disappeared too quickly. I used 21.5 pounds of honey, 4 oranges, 4 
cinnamon sticks and 4 cloves. OG was 1.163, FG is 1.035. I started it the 
end of May and bottled it Mid-August. At that time the orange was a good 
balance. I just shared a bottle with friends for New Year's Eve, and the 
orange is now quite strong. I guess the next large batch should be only 3 
oranges. 

Bruce Casner 

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

Subject: Re: Mead Lover's Digest #1562, 1 January 2012 
From: rbsmith12@gmail.com 
Date: Sun, 1 Jan 2012 20:40:55 -0500 

> So, we use 2 lbs per gallon, finish fermentation, and then stabilize with 
> sulfides and back sweeten? Or just add the extra honey with no sulfides? 
> I have had this problem several times, too much alcohol. I have stabilized 
> and back sweetened. It would be great to hit a reasonable alcohol level 
> and still be somewhat sweet, not unbearably dry. 

Thanks 
Ron 

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

End of Mead Lover's Digest #1563 
*******************************