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Mead Lover's Digest #27 Tue 27 October 1992

Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator


article contribution ("Daniel F McConnell")
vitamine C/acidity (Victor Reijs)
potassium sorbate (Victor Reijs)

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Date: 26 Oct 92 08:19:08 U
From: "Daniel F McConnell" <>
Subject: article contribution

Subject: Time:8:13 AM

OFFICE MEMO article contribution

The information that follows contains the recipes for the first place winners
of the 1992 Mazer Cup Mead Competition which was held August of1992 in Ann
Arbor, MI. This was an AHA sanctioned event judged by recognized BJCP judges
and experienced mead-makers. We were sponsored by the American Mead
Association, Havills Mazer Mead, and G.W.Kent. Prizes were hand-crafted mazers
thrown by the Pewabic Pottery Co. We received 67 entries in 7 categories. The
quality of the entries was truly outstanding. I have all the recipes from the
competition, some of which are absolutely incredible and may publish more as
time permits.

Best of Show-1st place pyment-Robert Kime
50:50 blend of clover honey @ 25 Bx (cut with city water) and Vignoles grape
juice @ 20 Bx
ultrafiltered (50K cutoff) before fermentation to remove protein and eliminate
boiling and sulfite.
1 gr./gal Prise die Mousse yeast
ferment 3 weeks @ 75F
OG=25 bx
TG=6 Bx

Traditional Mead-Ted Manahan
10 lb clover honey
2 Tbs tea
small amts. of cinnamon stick, ginger and yeast nutrient
must was heated, cooled and "liquid ale yeast pitched"

Melomel-Dave Suda
19 lb light honey -heated
10 pts blueberries
4 oz lemon juice
1c corn sugar
1t yeast nutrient
0.25t Irish mss
5gr Red Star flor sherry yeast
ferment 7 weeks @65F in primary, 7 weeks @ 65F in secondary
prime with .33c corn sugar

Cyser-Jerry Francis
6 lb clover honey-boiled
1T Citric acid
1.5t pectic enzyme
.25T tannin
3t yeast nutrient
2.5 gal fresh cider
3 Campden tablets
champagne yeast
ferment 13 days @ 65F, 39 days @ 65F in secondary

Hippocras-John Gorecki
9 lb clover honey
0.1 oz clove extract
40gr dry champagne yeast
ferment 2mo @65F in primary, 4mo @65F in secondary

Metheglin-Ray Daniels
2.5 lb wildflower honey/gal
1t malic acid
.5t citric acid
.75t yeast nutrient
1T very strong tea
1ctn Aspen mulling spices
Epernay 2 yeast
must was heated for 30 min
primed with corn sugar

Braggot-Dave West
for 6 gal
7.5 lb German lager malt

mashed @130F/30 min., 155F/1.5hrs: then boiled 1 hr with
.75 oz Pearl hops

15 lb sour cherries
9 lb Michigan wildflower honey
Bohemian Lager yeast
ferment 2.5 weeks @ 65F



Date: Mon, 26 Oct 92 22:02:01 +0100
From: Victor Reijs <>
Subject: vitamine C/acidity

Hello all of you,

In this 'Mead lovers digest' I hear many times that people
would like to use vit. C instead of acid blend. According to
the authors, it looks like there are two reasons:

  1. Vit. C will look after oxidizing
  2. increase acidity of the wine

According to winemaking rules in some wine producing European
countries it is not allowed to put more then 100 mg of vit. C
per litre. So increasing the acidity of the wine with vit. C
is not really possible (looking at this rule).
Decrease oxidizing the wine is possible with vit. C (instead
of using DMS). But it seems that vit. C only works in an
environment were there is already some DMS, otherwise vit. C
could more oxidizing of wine worse. Don't ask me why, but I
hope that other people on this list can explain this to me.
(be aware that the maximum vit. C is still bounded by that

I have another question related to acidity. I also see that
you in the US use more the pH term. In Europe the acidity of a
wine is expressed in gramm/litre winestone-acid. This can be
measured by means of a acidity kit (I hope I have the US-terms
correct: KOH plus brome thymol-blue). I know what pH means,
but is there a special reason why people use pH instead of
acidity (pH is difficult to control [and measure], while
acidity is easy to adjust, and acidity seems more to be rela-
ted to the acidity-taste of a brew).

All the best,


Date: Mon, 26 Oct 92 22:08:03 +0100
From: Victor Reijs <>
Subject: potassium sorbate

Hello John Wyllie and Rob Bradley,

In some juices, the producer has putten DMS or potassium
sorbate to stop fermentation of a juice. So if you use such a
juice for cider/wine, there is a big chance that it will not

Most yeasts are quiet tolerant on DMS, but potassium sorbate
is a real killer. The maximum amount by law of it is 268
mg/litre in the Netherlands. 100 to 200 mgr/litre is enough to
stop a yeast from working. (If using potassium sorbate to get
a sweet wine/mead, one has to add some DMS to be certain that
no eagly smells will form [geranium smell called in the Ne-

All the best,


End of Mead Lover's Digest

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