Mead Lovers Digest #1582

Published in

· 8 months ago

Subject: Mead Lover's Digest #1582, 23 April 2012 
From: mead-request@talisman.com 

 
Mead Lover's Digest #1582                                  23 April 2012 

                      Mead Discussion Forum 

Contents: 
  RE: Mead Lover's Digest #1581, 17 April 2012 ("Wout Klingens") 
  Re: Mead Lover's Digest #1581, 17 April 2012 ("M. Graham Clark") 

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: Mead Lover's Digest #1581, 17 April 2012 
From: "Wout Klingens" <wout@nivo-media.nl> 
Date: Tue, 17 Apr 2012 19:58:12 +0200 

Chris asks: 
I made a low alcohol tupelo mead but it has finished quite tart like it was 
squeezed from a citrus fruit. I did not add any fruit. Is there any way to 
reduce the tartness? 

Yes. Blend with a less tart mead. 

Regards, 
Wout. 

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

Subject: Re: Mead Lover's Digest #1581, 17 April 2012 
From: "M. Graham Clark" <mclark04@gmail.com> 
Date: Tue, 17 Apr 2012 15:07:00 -0300 

> I made a low alcohol tupelo mead but it has finished quite tart like it 
> was squeezed from a citrus fruit. I did not add any fruit. Is there any 
> way to reduce the tartness? 

Without knowing more, that sounds like a lactobacillus infection.  A form a 
yeast that produces lactic acid, good in sour beers, sour dough's, yogurt, 
and the like but not mead.  It could be a problem with the way 
you sanitized or just a 1 in a 1000 random chance.  Are you careful to 
fully sanitize your equipment? 

Cheers, 
Graham 

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

End of Mead Lover's Digest #1582 
*******************************