Mead Lovers Digest #1575

Published in

· 10 Apr 2024

Subject: Mead Lover's Digest #1575, 9 March 2012 
From: mead-request@talisman.com 

Mead Lover's Digest #1575                                  9 March 2012 

                      Mead Discussion Forum 

Contents: 
  Re: Orange Mead ("ME (@rn)") 
  Please curb your LinkedIn (Mead Lovers Digest Admin) 
  Kelp (kombu) in mead ("Wout Klingens") 

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: Orange Mead 
From: "ME (@rn)" <strange_brewer_2003@yahoo.com> 
Date: Fri, 2 Mar 2012 15:52:09 -0800 (PST) 

The juice can be tricky because of it's high acid content.  I stick to 50% 
or less citrus juice because of this (I get a healthier ferment that way). 
You will likely want a sweet mead to counter this acid.  Zest is key to 
the citrus flavor and aroma in my opinion:  it will give you a lot without 
the difficult to balance acidity.  I hope that helps you get started. 

"A positive attitude may not solve all your problems, but it will annoy 
enough people to make it worth the effort." -- Herm Albright. 

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

Subject: Please curb your LinkedIn 
From: mead-request@talisman.com (Mead Lovers Digest Admin) 
Date: Mon,  5 Mar 2012 18:21:54 -0700 (MST) 

Folks - 
Those of you using LinkedIn, please beware that it is relatively easy to 
slip up and end up inviting everyone in your address book to add themselves 
to "your professional network". 

Don't do it deliberately--there's no point in inviting either mead or 
mead-request to join you on LinkedIn, nor befriend you, tweet at you, 
etc. 

But I do understand that social-networking software can be aggressive in 
seeking contacts.  If I see these requests I'll let you know--just in case 
you don't realize you've triggered them.  But I won't hold them against 
you. 

Dick 

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

Subject: Kelp (kombu) in mead 
From: "Wout Klingens" <wout@nivo-media.nl> 
Date: Thu, 8 Mar 2012 13:57:05 +0100 

Hi, 

Has anyone tried a kelp-metheglin? 
Some wines do have an umami taste and I wonder if adding kombu would enhance 
it spoiling a good mead flavor. 
I would hate to add glutamate powder to my mead, but kelp would be ok to my 
feelings. 

Regards, 
Wout. 

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

End of Mead Lover's Digest #1575 
*******************************