Mead Lovers Digest #1625

Published in

· 7 months ago

Subject: Mead Lover's Digest #1625, 27 February 2013 
From: mead-request@talisman.com 

Mead Lover's Digest #1625                                  27 February 2013 

                      Mead Discussion Forum 

Contents: 
  International mead association (Bob) 
  Mead article (Adam Godina) 
  mead digest (casey jones) 

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Digest Janitor: Dick Dunn 
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Subject: International mead association 
From: Bob <bob.kiley@gmail.com> 
Date: Wed, 20 Feb 2013 17:54:15 -0500 

Maybe we could exchange jabuticaba melomel, no one here knows what it is, 
and I know it is grown commercially over there. 
Seriously though, that is a great idea that need to be done! Polish meads, 
scotish meads, Provincial meads, american and south american meads all 
being traded freely with each other sound great. 

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Subject: Mead article 
From: Adam Godina <skinchops@gmail.com> 
Date: Wed, 20 Feb 2013 15:56:24 -0800 

Wild yeast. 
I was just wondering if any one had done a wild yeast mead and if so how it 
turned out what were some differences good or bad that you noticed in time, 
taste, and quality of the final product? There are a couple ancient recipes 
out there i would like to try that are wild yeast and I'm looking for some 
pointers 
Adam 

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Subject: mead digest 
From: casey jones <casey_jones62@hotmail.com> 
Date: Thu, 21 Feb 2013 09:50:57 -0800 

this is the "international mead makers association"! its just kinda 
informal. im from san diego california, and always like to hear what people 
in other parts of the world are up to. we are all global ambassadors, 
brought together by our love of mead! mead and especially mead makers 
are rarities in almost any community (at least in my experience.). keep 
experimenting, and remember that as long as you enjoy the process, and/or 
the finished product, and/or the learning process, your doing it right. 

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End of Mead Lover's Digest #1625 
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