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Mead Lovers Digest #1555
Subject: Mead Lover's Digest #1555, 21 November 2011
From: mead-request@talisman.com
Mead Lover's Digest #1555 21 November 2011
Mead Discussion Forum
Contents:
Re: Sparkling (MeadGuild@aol.com)
Re: Freeze Distillation ("Joanna Bailey")
Vanilla & Raspberry Melomel (dndacres@wctatel.net)
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Digest Janitor: Dick Dunn
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Subject: Re: Sparkling
From: MeadGuild@aol.com
Date: Thu, 17 Nov 2011 21:04:36 -0500 (EST)
Patrick King _patkingfilms@optusnet.com.au_
(mailto:patkingfilms@optusnet.com.au) wrote in part:
> I have my first Mead ready to bottle. It is a six month old Metheglin,
> champagne yeast dry, original gravity 58 now at 0.
>...
> I would like to try individually carbonating a couple of bottles as the
> dry taste may fit. but my mead bible, Ken Schramm's wonderful book
> only mentions adding half a cup of honey to the whole batch. I usually
> prime my 750 ml homebrew bottles with a teaspoon of dextrose.
> Is this sufficient for a sparkling mead?
I believe Ken was referring to half cup for a 5 gallon batch which will
yield ~ twenty five 750 ml bottles. A half cup is 120 ml which will yield
24 teaspoons. So a teaspoon per 750 ml bottle is on target.
> Can honey be substituted, if so how much?
I'd use honey. Some people use priming sugar, and I've ever heard of
people using Cooper's Carbonation drops. Wether or not dextrose is
an acceptable substitute for honey is a question someone else will
have to answer.
> Will yeast still be sufficiently frisky to reactivate after six months?
My suggestion to create a solution half honey and half water. (A
microwave just a great job of putting the honey into solution). Then
gently stir your Mead to get yeast back into suspension then rack a
few bottles adding two teaspoons of the solution. Give the bottles
two weeks and then open one to see if the yeast took the bait. If
not, rehydrate a small amount of yeast and add it to the next solution.
> PS Are there any fellow mead brewers in Melbourne Australia?
According to pint.com.au/links/homebrewclubs/victoria, there are five
homebrew clubs in and around Melbourne and they all have websites.
They would be a good place to start looking for fellow Meadmakers.
According to pint.com.au/links/homebrewshops/victoria, there are
almost five shops per club. I've no idea how big these shops are,
but if they sell honey, they'll most likely know a Meadmaker. It won't
hurt to ask.
Dick
- ---
Richard D. Adams
Ellicott City, MD
------------------------------
Subject: Re: Freeze Distillation
From: "Joanna Bailey" <jbmail@isomedia.com>
Date: Thu, 17 Nov 2011 18:32:24 -0800
There is something to be said for learning and practicing traditional
methods of making just about anything, including eis mead. If all people
wanted was a honey-flavored alcohol boost, I'm sure there are faster ways
than adding alcohol to mead as well. There's nothing wrong with wanting
quick & dirty homebrew, but much satisfaction in carrying on a craft-brewing
tradition, even if it isn't the shortest path.
- -Joanna
> Subject: Re: Freeze Distillation
> From: Steve Piatz <sjpiatz@gmail.com>
> Date: Mon, 14 Nov 2011 19:02:42 -0600
>
> In #1553 Richard Adams mentioned a couple of points about freeze
> distillation and indicated he found it easiest to just add some vodka
> to bump the alcohol level instead.
------------------------------
Subject: Vanilla & Raspberry Melomel
From: dndacres@wctatel.net
Date: Mon, 21 Nov 2011 19:10:19 -0600
I am a relatively new in mead making have been enjoying it for About 5
years. A few digests ago there was some information concerning the use of
Vanilla in Mead.Unfortunately I deleted it an now I need some advise. I
have made a couple batches of very good Raspberry and am now interested
in adding a new twist by including some vanilla. I have an ounce of
Madagascar beans from our local wine making supply outlet but now am a
little nervous as to what amount to use in a 5 gallon batch. I am
thinking it should be added during bulk ageing but would entertain all
suggestions.
As well as my raspberry I have produced some very good Traditional Sweet
mead, Blueberry, Cranberry and an interesting batch of Braggot.
Thanks to all.
Dean
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End of Mead Lover's Digest #1555
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