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Mead Lovers Digest #1576
Subject: Mead Lover's Digest #1576, 15 March 2012
From: mead-request@talisman.com
Mead Lover's Digest #1576 15 March 2012
Mead Discussion Forum
Contents:
Is mead Kosher for Passover? (arthur_torrey@comcast.net)
Orange Mead (fivecat)
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Subject: Is mead Kosher for Passover?
From: arthur_torrey@comcast.net
Date: Sat, 10 Mar 2012 01:42:15 +0000 (UTC)
While the GF and I aren't Jewish, we have several friends that are, and we
have recently been invited to an "eclectic Seder" that one of them has been
hosting for many years, and which we've attended several times in the past.
It is a potluck event, that is "quasi-kosher" in that guests are asked
to bring dishes that at least nominally follow the kosher rules, even
if most don't actually do a kosher kitchen. One of the things that I've
asked in the past, and haven't really gotten a good answer on is whether
or not meads are "Kosher for Passover" (KFP). In the past the answer I
got was unsure, but don't bring it just to be on the safe side...
I'd be interested if there are any mead makers with relevant expertise as
to whether or not mead is KFP or not. While not as bad as Mogen David,
I've not been terribly impressed by the KFP wines that others have brought,
and frankly think my stuff is better...
Aside from getting blessed by the Rabbi, what makes KFP wine KFP?
Or, in the spirit of the event - "What makes this wine different from all
other wines?" ;-}
ART
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Arthur Torrey
- -------------------
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Subject: Orange Mead
From: fivecat <fivecat@gmail.com>
Date: Sat, 10 Mar 2012 18:27:48 -0500
> ject: 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.
>
Thanks for the advice!
I'm looking at making a 5 gallon batch of orange mead with about 12 lbs of
honey.
I squeezed about two dozen oranges last night and have the zest from the
majority of them as well. In fact, the zest is in a pair of quart jars
topped off with some of the orange juice.
When I made my 5 gallon batch of apricot mead I used 9 lbs. honey and a
gallon of apricot 'nectar' with about the same amount of water. Would you
recommend using the two quart jars of juice and zest I have and 1 1/2
gallons of water? Or some other combination?
And is there anything else that I can do to make sure the acidity is kept
in check?
Many thanks!
Tom
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End of Mead Lover's Digest #1576
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