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Mead Lovers Digest #1557
Subject: Mead Lover's Digest #1557, 2 December 2011
From: mead-request@talisman.com
Mead Lover's Digest #1557 2 December 2011
Mead Discussion Forum
Contents:
vanilla in mead (Micah Millspaw)
Re: Fermented honey: still good for mead making (Martin Pare) (MeadGuild...)
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Subject: vanilla in mead
From: Micah Millspaw <MMillspaw@Silgancontainers.com>
Date: Mon, 28 Nov 2011 13:08:20 +0000
>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
I have been adding a teaspoon or so of vanilla extract (real) per every
5 gallons of fermented must when I make fruit meads/melomels. My goal has
been use the vanilla to make the fruit stand out but not so much that the
vanilla is noticeable. Making the addition post fermentation provides some
control. Pre fermentation addition would drive off most of the volatiles
you would want to save.
The right amount of vanilla will really make your berry meads seem more
'berrryish'.
I am pretty sure I posted a strawberry vanilla mead recipe either here
or the bees leees, way back when.
Micah
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Subject: Re: Fermented honey: still good for mead making (Martin Pare)
From: MeadGuild@aol.com
Date: Mon, 28 Nov 2011 08:56:01 -0500 (EST)
Our Colleague Martin Pare wrote:
> 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 ?
A definite YES. But if you are correct about having
a early fermentation, you simply need to stop it and
killed the wild yeast that started it.
> 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.
If this was my honey, I would add it to at least times
its volume of water that was pre-heated to 75°C (167°F)
and then hold the temperature between 70°C and 75°C
(158°F and 167°F) for 10 minutes . You will want to stir
the honey and filter out the "pollen and stuff". After
that add cold water to batch size, add yeas, nutrients, etc.
Dick
- ---
Richard D. Adams
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End of Mead Lover's Digest #1557
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