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Mead Lovers Digest #1563
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)
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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
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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
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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
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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
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End of Mead Lover's Digest #1563
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