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Mead Lover's Digest #0516 Tue 10 December 1996

 

Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor

 

Contents:

Yeast Extract!?!?!? (CLSAXER@aol.com)
Carbonation (boddy@cwave.com)
War of the Worts Competition (Richroso@aol.com)
Lager yeast for low temp. mead ferment. (Dan Cole)

 

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Subject: Yeast Extract!?!?!?
From: CLSAXER@aol.com
Date: Fri, 6 Dec 1996 01:07:59 -0500


In MLD # 515 Mark Koopman writes:
> I then added the yeast extract and honey…<
I have heard and read good things about using yeast extract as a yeast
nutrient. It is my understanding that it is yeast guts that were extracted
from the yeast in a centrafuge. The leftovers are the yeast hulls people use
as a yeast energizer.

I have been able to find yeast hulls, but cannot find yeast extract for
brewing/meadmaking.
Where might I find brewers yeast extract, and does anyone have any comments
on how well it works as a yeast nutient?

Resistance is Futile! Your Mead Will Be Assimilated.
Carl L. Saxer
clsaxer@aol.com


Subject: Carbonation
From: boddy@cwave.com
Date: Fri, 06 Dec 1996 09:12:45 -0800


I'm making my first batch of mead, and it is getting close to the the
time for bottleing. Is it traditional to carbonate mead? If not, has
anyone ever out there tried?


Subject: War of the Worts Competition
From: Richroso@aol.com
Date: Sat, 7 Dec 1996 18:31:48 -0500


This is to announce the second annual War of the Worts Competition to be held
in Lahaska, PA on January 18, 1997. Brewed-at-home beer, mead and cider will
be judged. The contest is sponsored by the Keystone Hops Homebrew Club,
Keystone Homebrew Supply, the Buckingham Mountain Brewery and Restaurant in
Lahaska, PA, and many brew related businesses.

This year's competition drew 185 entries and we are looking to exceed this
total in 1997.

If you are interested in entering, judging or serving as a steward please
e-mail me your mailing address and I will forward a competition packet to
you. Judging will begin at 9:30 AM and results will be announced at 4:30 PM.

Thank you and best regards!

Rich Rosowski
richroso@aol.com


Subject: Lager yeast for low temp. mead ferment.
From: Dan Cole <dcole@roanoke.infi.net>
Date: Mon, 09 Dec 1996 18:09:46 -0500


Has anyone tried to use a Wyeast lager yeast for fermenting mead?

I was thinking of getting a mead fermenting in a spare bedroom that I don't
heat during the winter (would be out of the way and could be easily
"forgotten" and undisturbed during the winter) but was concerned that most
ale yeasts and even special Mead yeasts would be inactive at approx. 35-40F
range that I would be looking at in the room. My idea was to use a lager
beer yeast that should be active in that temp. range. I am shooting for a
"sweet mead" and haven't decided on a specific recipe yet.

Any advice for low temperature mead fermenting?

Thanks,
Dan Cole
dcole@roanoke.infi.net



End of Mead Lover's Digest #516


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