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Mead Lovers Digest #1645
Subject: Mead Lover's Digest #1645, 26 August 2013
From: mead-request@talisman.com
Mead Lover's Digest #1645 26 August 2013
Mead Discussion Forum
Contents:
Mead Makers Short Course - tickets are available ("Melissa D. Jordan")
Re: Pyment (Chazzone)
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Subject: Mead Makers Short Course - tickets are available
From: "Melissa D. Jordan" <mdjordan@ucdavis.edu>
Date: Fri, 23 Aug 2013 13:23:04 -0700
Presented by the UC Davis Honey and Pollination Center at the Robert Mondavi
Institute for Wine and Food Science
Thursday, February 6 - Saturday, February 8, 2014
Faculty and staff of the world renowned departments of Viticulture and
Enology and Food Science and Technology at UC Davis have created sessions
specifically with the mead maker in mind:
Fermentation
Filtration
Sensory Analysis
Meadery Design
Financing the Meadery
$425 until December 15 then $500
Tour the world's only LEED Platinum Teaching and Research Winery.
Mead tasting led by Darrell Corti, international food and wine legend.
Dinner with friends and peers
Bring your own mead to share
Contact:
Amina Harris
aharris@ucdavis.edu
To register, visit: www.rmi.ucdavis.edu/events
https://registration.ucdavis.edu/Item/Details/93
Regards,
Melissa D. Jordan
Account Manager
University of California, Davis
One Shields Ave.
Food Chain Cluster - Dept. of Animal Science
2223A Meyer Hall
Davis, CA 95616
E-mail: <mailto:mdjordan@ucdavis.edu> mdjordan@ucdavis.edu
Phone: 530 752-6130
Fax: 530 752-0175
Weekdays: 7:30 - 12:00 / 12:45 - 4:15
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Subject: Re: Pyment
From: Chazzone <chazzone@sbcglobal.net>
Date: Fri, 23 Aug 2013 23:42:55 -0400
Jose,
I've made a lot of melomel, and my favorite is a catawba pyment, but I
also make a small batch of concord from my own vines. In all my
melomels, I use only juice and honey.
I have a Squeezo that I use to juice the grapes. If you don't have
one of these indispensable kitchen tools yet, a good alternative would
be to freeze them, then thaw and crush. Strain and press the pulp
through a conical strainer with a wooden pestle.
I represent the pasteurization school. I bring the juice to 160
degrees F (flash pasteurization temp)., then add the honey, and allow
to slowly cool (covered!) until the must is cool enough to rack and
pitch the yeast.
Good meading,
- -zz
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End of Mead Lover's Digest #1645
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