Mead Lovers Digest #1556

Published in

· 7 months ago

Subject: Mead Lover's Digest #1556, 27 November 2011 
From: mead-request@talisman.com 

Mead Lover's Digest #1556                                  27 November 2011 

                      Mead Discussion Forum 

Contents: 
  RE: Vanilla & Raspberry Melomel ("Wout Klingens") 
  Fermented honey: still good for mead making (Martin Pare) 

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: Vanilla & Raspberry Melomel 
From: "Wout Klingens" <wout@nivo-media.nl> 
Date: Tue, 22 Nov 2011 10:58:40 +0100 

Dean writes: 
A few digests ago there was some information concerning the use of Vanilla 
in Mead. 

Yeah, that was my question. Unfortunately not quite answered, but hey, 
experimenting is nice. 
You can find the archives on Talisman.com. 
Using Google also might help, as I found this info: 
Use 1 (read one!) vanilla bean. 
Cut open lengthwise. 
Cut in pieces of about 1cm (might be omitted). 
Put in empty teabag, including the tiny seeds. 
Hang in mead. 
Taste every day (read *every* day). 
Remove teabag when the taste is right. (Mine was a bit too strong after 2 
days for my taste and purpose, but wonderful all the same). 
I think with above method it's best to add post-fermentation, maybe even 
when CO2 has gone, as then you can have a better idea of how it will taste 
in the finished product. 

My question was about taste development over the years. Not quite your 
question, I think. The amount to add is a matter of taste, purpose and 
balance with the other ingredients. 
Please do share your recipe and tasting notes. 

Hope this helps. 
Cheers, 
Wout. 

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

Subject: Fermented honey: still good for mead making 
From: Martin Pare <vitiqc@yahoo.ca> 
Date: Sat, 26 Nov 2011 14:00:37 -0800 (PST) 

Hi, 

 I have 3 jars of honey that look like some early fermentation took place 
(bubbles, none before) 

No weird smell. 

Do you think I can still use them to make mead ? 

 Even tempted to make "natural mead", no yeast addition, maybe no nutrients 
( unfiltered, raw honey; still has pollen and stuff) 

Or I can always throw in a yeast with killer factor. 

Martin 

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

End of Mead Lover's Digest #1556 
*******************************