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HOMEBREW Digest #5328
HOMEBREW Digest #5328 Sun 04 May 2008
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Peer review of Aeration Methods (Fred L Johnson)
Re: Forgot to record the starting SG ("Ronald La Borde")
Re: Forgot to record the starting SG (stencil)
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Date: Sat, 3 May 2008 07:02:35 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Peer review of Aeration Methods
Fellow brewers:
I failed to mention in my recent post of the Aeration Methods
manuscript that I welcome your critical review of these studies. I
suppose I have already proven why peer review is so important, since
the first sentence of the abstract is grammatically incorrect and
escaped my notice until I read it again this morning. There are
probably many other such errors and omissions that would improve the
paper.
Please help me improve this manuscript by sending or posting your
comments.
Sincerely,
Fred L Johnson
Apex, North Carolina, USA
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Date: Sat, 3 May 2008 14:54:34 -0500
From: "Ronald La Borde" <pivoron at cox.net>
Subject: Re: Forgot to record the starting SG
> From: stencil <etcs.ret at verizon.net>
>
> To be frank, I never yet made a mead by measuring out the
> whole charge of honey, but have always started with about
> 1/3 the calculated amount (using 42 as the starting
> estimate) and then fed it further aliquots at intervals of 2
> - 3 weeks until the SG starts to rebound above 1.001.
I'd like to try this myself, but I have a question about the honey used to
feed the fermentation.
Do you heat the honey to pasteurize, and do you add water at that time?
What is the procedure?
I have not figured a way to accomplish this, or is it just possible to just
add the honey straight?
Ronald J. La Borde -- Metairie, LA
New Orleans is the suburb of Metairie, LA
New Orleans is the New Atlantis
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Date: Sat, 03 May 2008 16:43:56 -0400
From: stencil <etcs.ret at verizon.net>
Subject: Re: Forgot to record the starting SG
On Sat, 03 May 2008 14:54:34 -0500, Ronald La Borde wrote:
>> and then fed it further aliquots at intervals of 2
>> - 3 weeks until the SG starts to rebound above 1.001.
>[ ... ]
>
>I'd like to try this myself, but I have a question about the honey used to
>feed the fermentation.
For the starting must I mix tapwater, honey, yeast
energizer, and one Campden tablet per gallon. This sits in
the fermenter 48 hours. In the meantime I rehydrate a
packet of yeast, then add it to a regular (beer) starter.
When the must has stood for a day or two I pitch the
starter. I usually ferment at around 70F.
For the second and subsequent charges I just dump the honey
into a sanitized pitcher to weigh it, then chuck it into the
raw mead, along with as much hot tapwater as is needed to
rinse the pitcher - say two or three quarts. Several
stirrings over 24 hours ensure aeration and good solution of
the honey. My sense is that the existing yeast population,
along with the alcohol-rich environment, pretty much
discourages any competitor organisms.
gds, stencil
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End of HOMEBREW Digest #5328, 05/04/08
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