Mead Lover's Digest #0571 Wed 11 June 1997
Mead Lover's Digest #0571 Wed 11 June 1997
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
EVERYONE please note: UCE, the digest, and email providers (Dick Dunn)
Pectic enzime? (DAKIV@aol.com)
Fwd: (Robert L Lewis)
Old Mead and Sherry Flavor (John A. DeCarlo)
re:Rocket Fuel ("Linda or Darin")
stuck fermentation (kathy)
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Subject: EVERYONE please note: UCE, the digest, and email providers
From: firstname.lastname@example.org (Dick Dunn)
Date: 10 Jun 97 11:47:09 MDT (Tue)
Please note the following–it may affect your ability to receive the digest
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Due to the continuing problem of unsolicited commercial email (UCE, also
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of this is refusing to accept mail from sites which are known sources/
supporters of UCE senders. You've probably already encountered some:
hotmail.com, cyberpromo.com, savetrees.com, etc.
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The current readership is, as far as I know, OK with one exception:
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The situation is unfortunate. The Internet used to be a more friendly and
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Dick Dunn rcd, domain talisman.com Boulder County, Colorado USA
Subject: Pectic enzime?
Date: Sat, 7 Jun 1997 22:09:18 -0400 (EDT)
Hi there I have a pectic enzime question. I have a Strawberry Melomel in the
primary right now.
15Lb Clover honey
WYeast Dry Mead yeast
I started with 10lb honey Boiled then added water to 5gl cooled piched yeast
starter and added 10lb Strawberrys (quartered frozen stufed into used
sanitized nlylons to avoid pulp) Let go until Gravity was below 1.005 then
added 5lb honey and 5lb Strawberrys (as before)
My question is there is a thick foam on top looks similar to the krusen on a
stout but pink. The hydrometer samples have all tasted fine no sour or off
tastes, I do not think I have an infection. Could this be caused by pectin?
Can I add pectic enzime at this point? should I just not worry? I belive I
can skim this stuff off the top and rack into a carboy or maybe just syphon
the mead out from under it.
Thanks for any help.
From: email@example.com (Robert L Lewis)
Date: Mon, 9 Jun 1997 05:40:46 -0500 (CDT)
I have been VERY patient with my second mead (6 months old), and I
just transferred it to help it clear. I discovered that the air lock
had dried out (three or four days), is my mead shot or should it be
Always hope for the best, (prepare for the worst). This has
happened to me on three occasions. (the first time, an idiot friend had
knocked off the entire airlock with his duffle bag) I discovered the
evidence the next day. That mead ended up tasting a little off,
drinkable though. With age it seemed to get worse. The other times, I
detected no off flavors to date. I started using Gin or Vodka in the
airlocks a few years back. They tend to evaporate more quickly than
water. Odds are, since your mead is 6 months on the way, its alcohol
level is high enough to keep out the baddies. Some Vinegar strains
might have introduced themselves, but this is unlikely.
Subject: Old Mead and Sherry Flavor
From: firstname.lastname@example.org (John A. DeCarlo)
Date: Mon, 9 Jun 97 15:41:22 -0400
I thought I would consult others out there as to whether you think that a
sherry flavor is good or bad in older meads. Presumably it is related to some
sort of oxidation, which could be considered a flaw. OTOH, it is a very
interesting addition to a flavor profile, and could be considered an asset.
Thanks for any interesting opinions on the subject.
John DeCarlo, email@example.com
Subject: re:Rocket Fuel
From: "Linda or Darin" <firstname.lastname@example.org>
Date: Mon, 9 Jun 1997 22:45:43 -0700
In MLD #568, Dione says:
<snip> I used the Duncan & Acton technique of feeding the must with
1/4 pound per gallon of honey every time the S.G. dropped to 5 until
My questions are:
How do you get a test sample out of the carboy without getting the must
Visions of dropping my hydrometer through the little hole in the carboy
sprang to mind…
Subject: stuck fermentation
From: kathy <email@example.com>
Date: Tue, 10 Jun 1997 06:19:02 -0500
Jan 97 I pitched 5 gal of a plain mead OG of 1.100. Seemed to ferment
ok. I did add 2 1/2 oz acid blend and 1 t yeast nutrient.
In May after a month of no activity, I tested the gravity and it was
1.054 and tasted sweet but without problem flavors. My PH papers read
4.0 as the lowest reading which is where the test indicates. I assume
it is less then 4.0.
I previously posted MD asking for a summary or a repeat of the "too
acid to ferment" thread's conclusions but no responses.
I have started adding 1/2 teaspoon of calcium carbonate and waiting a
couple of days for the yeast to come alive. If nothing, repeat and
repeat. Nada to date and I'm up to 2+ Tablespoons CaCO3. I have also
added 1/2 t yeast energizer (some in the original batch also) and then a
new starter of dry white wine yeast. Still nada.
Do I just keep adding CaCO3? Do I add it in powder form or in hot
water? Is it falling to the bottem of the carbouy and needs to put
back into solution by stirring or inverting?
My Mead Making reference book doesn't discuss stuck ferms. I do gather
that the acid blend should be added after fermentation rather than
TIA jim booth, lansing, mi
End of Mead Lover's Digest #571