Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator
Contents:
Mead Lover’s Digest #173 — Is this possible? (Darren Hanson)
Mead Lover’s Digest #173 — Is this possible? (Darren Hanson)
Send articles for submission to the digest to mead-lovers@nsa.hp.com
Send digest subscribe, unsubscribe, or any other administrative requests to
NOTE: There is now an MLD FTP archive on sierra.stanford.edu in pub/mead
Date: Sat, 17 Jul 93 11:50:56 PDT
From: Darren.Hanson@f271.n103.z1.Fidonet.org (Darren Hanson)
Subject: Mead Lover's Digest #173 -- Is this possible?
Reply-To: darren@ofa123.fidonet.org
> Does anyone have a recipe/suggestion for a sweet and sparkling
> mead?
> I do not have the apparatus to force carbonate.
More sugars (honey) than your yeast can ferment will leave it sweet.
Bottling before the yeast gets to that point will cause it to carbonate
in the bottle.
The trick is to accomplish both. I don’t know of a particularly "safe" way
to accomplish this using only "classic" elements, but if I was going to try
I would attempt to compute just how much SG the yeast were going to be able
to convert, and mix add enough honey originally to fall a bit short of that
mark. Then let the mead ferment out, over-prime (the excess will be sweet)
and bottle.
As an alternative, you could generate your sweetness from non-fermentable
sugars. You will still have to ferment a mead that won’t kill the yeast and
prime for bottle carbonating, but you’ll have less chance of explosions….
For what its worth….
__
\/ dj
Darren Hanson
Internet: Darren.Hanson@f271.n103.z1.Fidonet.org
Compuserve: >internet:Darren.Hanson@f271.n103.z1.Fidonet.org
Date: Sat, 17 Jul 93 11:50:56 PDT
From: Darren.Hanson@f271.n103.z1.Fidonet.org (Darren Hanson)
Subject: Mead Lover's Digest #173 -- Is this possible?
Reply-To: darren@ofa123.fidonet.org
> Does anyone have a recipe/suggestion for a sweet and sparkling
> mead?
> I do not have the apparatus to force carbonate.
More sugars (honey) than your yeast can ferment will leave it sweet.
Bottling before the yeast gets to that point will cause it to carbonate
in the bottle.
The trick is to accomplish both. I don’t know of a particularly "safe" way
to accomplish this using only "classic" elements, but if I was going to try
I would attempt to compute just how much SG the yeast were going to be able
to convert, and mix add enough honey originally to fall a bit short of that
mark. Then let the mead ferment out, over-prime (the excess will be sweet)
and bottle.
As an alternative, you could generate your sweetness from non-fermentable
sugars. You will still have to ferment a mead that won’t kill the yeast and
prime for bottle carbonating, but you’ll have less chance of explosions….
For what its worth….
__
\/ dj
Darren Hanson
Internet: Darren.Hanson@f271.n103.z1.Fidonet.org
Compuserve: >internet:Darren.Hanson@f271.n103.z1.Fidonet.org
End of Mead Lover’s Digest
- Mead Lover’s Digest #1653 Sat 4 January 2014 - January 8, 2014
- Mead Lover’s Digest #1652 Sun 29 December 2013 - January 8, 2014
- Mead Lover’s Digest #1651 Sun 3 November 2013 - November 9, 2013