While the idea of this technique doesn't do anything for me, I'd put it in
the category of "hey, whatever floats your boat…" It sounds like it's
worth a try for the folks who like to experiment with technology.

But I've got some doubts. The first is based on numerous tastings of mead
from Rocky Mountain Meadery, which uses an ultrafiltration step. Now, I
had thought that they filtered post-fermentation, but they give credit to
Robert Kime for the filtration process. RMM's mead is very clear, nicely
presented, and has no off-flavors…but it lacks something. Over the
several times I've written about it and discussed it with people, I've come
to a tentative conclusion that something is being filtered out that should
be present. (That is, it's convincing to people that there's something
missing in RMM's meads…somehow they lack complexity or character. The
question is *why* they do.)

When Louis says we could get mead "comparable to mead aged for years", I'm
pretty sure he's getting at a lack of off-tastes rather than any character
that might *develop* (as opposed to *recede*) during aging. In that case,
can't we improve meads without filtration, just by improving technique?
(Use an appropriate yeast, go easy on nutrient, keep fermentation temps
down…the usual stuff, which I keep harping on.)

I wonder if such heavy filtration isn't analogous to (or even more drastic
than) the filtering done to mass-market wines. In that vein, I wonder how
much flavor/aroma is lost in filtration compared to how much is lost in
boiling the must. (Does anybody really *boil* any more? Let's just say
*heating* the must.) The makers of better wine eschew filtration or only
filter (or fine) lightly, to avoid stripping out flavor components.

• —

Dick Dunn rcd, domain talisman.com Boulder County, Colorado USA

…Mr. Natural says, "Use the right tool for the job."

As posted on the MLD 18 months or so ago, this can easily be done.
The idea is to forget about acid blend until fermtation is done.
Unfermented mead (whatever the term is) has a natural pH below 4 which by
itself is not ideal for the healthiest ferment.Adding the acid blend only
makes it worse.
Raise the pH to over 4 with calcium carbonate. PLus add some yeast nutrient
and yeast energizer.

In my case, my mead fermented out in about 3 weeks to about 12% alcohol.
This, my first ever mead, took third place in a contest 3 months after it was
made.
I never did use acid blend.

Later,
Bob Talkiewicz, Binghamton, NY

What with all this talk of freezing mead and whatnot, I was wondering
if there is a quick way to determine alcoholic content of a liquid.
We know more or less how strong normal mead can be (yeast dependent,
etc.) but what about frozen stuff? Results can vary so much depending
on technique and equipment that any extrapolation from original
alcohol content is bound to be way off target.

/Kate Collins

>Also, are you saying, that protein is the cause of off-flavor?
>If so, then using bentonite *before* pitching could be in order.
>The procedure would be to prepare the must, put in sulfite to prevent
>wild fermentation, add bentonite, let it clear for a week or so, rack
>into primary and *then* pitch.

A wine kit I have used a couple of times includes bentonite which it says to
add to the primary at the start. It doesn't specify to let the must clear
before pitching, though. As well as I remember, the bentonite is added after
the concentrate is diluted and when the yeast is pitched. I thought this odd
at the time since I always considered bentonite to be a fining agent used after
fermentation was complete. Could the bentonite use in the kit be for the
above mentioned reason of removing protein?

John Wilkinson – Grapevine, Texas – jwilkins@wss.dsccc.com

This is the corrected and revised directory of Meaderies which I posted a
few MLD's back. The original listing was taken from the August 1996 issue
of _Inside Mead_ and has been substantially updated, thanks to Jim Brangan
who was kind enough to provide the notes from his own meadery research.
Also thanks to Steve Holat and meadman <meadman@caskandhivewinery.com>
(sorry, I didn't see your full name on your e-note and had to use your
e-mail address), for their help. If anyone sees any need for further
revision or has other meaderies that need to be added to the list, let
me know by private e-mail and I'll make the needed corrections/additions.
As always, none of the below is intended as an endorsement.

__________
________

Dan McFeeley
mcfeeley@keynet.net

MEADERY DIRECTORY
April 1, 1998

UNITED STATES

Anderson's Orchard & Winery Bell Arbre Winery
430 E. US Hwy Ken Buckner
Valpariso, IN 46383 3204 116th Ave NE
(219) 464-4936 Bellevue, WA 98004

(800) 313-2794
(206) 827-7689

White Winter Winery Linganore Winecellars
402 South George St 13601 Glissens Mill Rd
PO Box 636 Mt. Airy, MD 21771-8595
Iron River, WI 54847 (310)831-5889
Toll Free: 800-697-2006 (410) 795-6432
(715) 372-5656 www.linganore-wine.com
email: goodmead@win.bright.net

Spurgeon Vineyards & Winery Camas Winery
Rt 1 110 S. Main St.
Box 201 Highland, WI 53543 Moscow, ID 83843
(608) 929-7692

Labeille Honey Winery Chatham Winery
638 So. Main St. Rt 28
Stowe, VT 05672 The Cornfield
(802) 253-2929 Chatham, MA 02633
email: blachere@together.net (508) 945-0300

ADK Productions, Inc. Alaskan Mead Co.
Daniel Kassa David Snow/James Jensen
5645Q General Washington Drive 5915 Lake Otis Pkwy
Alexandria, VA 22312 Anchorage, AK 99507
703-750-1056 (Did not respond to mail;
800-967-9957 not listed in phone book.)

"As You Like It" Meadery Bargetto Winery
362-370 Main St Paul Woffard, Winemaker
Fitchburg, MA 01420 3535 N. Main St.
(508) 345-6407 Soquel, CA 95073

(408) 475-2258

Berrywine Plantation Betterbee Meadery
Lucille Aellen Wayne Thygesen
13601 Glissan's Mill Rd Bob Stevens
Mt. Airy, MD 21771-8599 RR 4 Box 4070, Meader Rd
301-831-5889 Greenwich, NY 12834

1-800-MEADERY

Earle Winery Coventree Meadery
John & Esther Earle John Zeron
Rd 1, Box 246 29 Askirk Pl
Tucker Hill Rd Newark, DE 19702-6000
Locke, NY 13092 302-832-0437
607-898-3012 www.grovenet.com/coventree

email: coventree@grovenet.com

Fred's Mead Company Honeymoon Meadery
Fred Buhl Patti Williams & Thomas Swetland
3009 SW Archer Rd #E8 43 Conistown Rd #2
Gainesville, FL 32608-1875 Roslindale, MA 02131
(352) 377-3376 (617)769-7607

HoneyRun Honey Co Inn Wines
John & Amy Hasle Dick Phaneuf
Box 3172 4 Elm St
Chico, CA, 95928 Hatfield, MA 01038-9708
916-345-6405 (413) 247-5175
www.des-chico.com/~honeyrun
email: honeyrun@honeyrun.com

Lakewood Vineyards Life Force Honey & Winery
Christopher Stamp 1193 Saddle Ridge Rd
4024 SR 14 Moscow, ID 83843
Watkins Glen, NY 14891 208-882-9158
607-535-9252 800-497-8258
email: LVwinery@aol.com www.evs.com/lifeforc/lfhome.html

Little Hungary Farm Winery Mountain Meadows Mead
Frank Androczi Ron Lunder
Rt 6, POB 323 12 Third Street
Buckhannon, WV 26201 Westwood, CA 96137
304-472-6634 916-256-3233

Oliver Winery Pirtle's Weston Vineyards
Bill & Kathleen Oliver Elbert & Trisha Pirtle
8024 Hwy 37 502 Spring St, PO Box 247
Bloomington, IN Weston, MO 64098
812-876-5800 816-640-5728
email:woliver@kiva.net email: patriciapirtle@sprintmail.com

Rocky Mountain Meadery Volcano Winery
Fred & Connie Strothman PO Box 843
3701 G Rd Volcano, HI 96785
Palisade, CO 81526 808-967-7479
970-464-7899
www.wic.net/meadery

Cuthills Vineyards Bartlett Maine Estate Winery
Ed Swanson RR1, Box 598
RR2, Box 210 Gouldsboro,ME 04607
Pierce, NE 68767 (207) 546-2408
(402) 329-6774

Cask & Hive Winery
PO Box 275
155 Norris Hill Rd.
Monmouth ,ME 04259
(207) 933-WINE

CANADA

Le Rucher Bernard Bee Bec Ferme apicole Desrochers D
& Assoc des hydromeliers du Marie-Claude Dupuis &
Que'bec Claude Desrocher
Diane Rice & Bernard Blache're 113, ran 2 Gravel
152, rue Principale Ferme Neuve, Qc
Beebe Plain, Qc CANADA J0W 1C0
CANADA J0B 1 E0 819-587-3471
819-876-2800

Intermiel London Winery
Christian & Viviane Macle 540 Wharncliffe Rd, S
10291, chemin La Fresnie're London, ON
St-Benoit (Mirabel), Qc CANADA N6J 2N5
CANADA J0N 1K0 519-686-8431
514-258-2713

Muse'e de l'Abeille & Les Vins Mustier Gerzer
Les Ruchers Promiel, Inc Ge'rald He'naul
8862, Blvd Ste-Anne 3299, route 209
Chateau-Richer, Qc St-Antoine Abbe, Qc
CANADA G0A N0 CANADA J0S 1E0
(418) 824-4411 (514) 826-4609

Les Entreprises Prince- Rucher Les Saules
Leclerc Patrick & Ste'phane Vanier
239, chemin Haut de la 27, chemin Saxby Nord
Paroisse Saxby Corner, Granby, Qc
St-Agapit, Qc CANADA J2G 8C7
CANADA G0S 1Z0 514-372-3403
418-888-3323

Rucher Tete en Fleurs
CP 222
St Anaclet, Qc
CANADA, G0K 1HO

UK IRELAND

Palace Meade Bunratty Mead
Hatfield, UK County Bunratty

SCOTLAND Ty Brethyn Meadery

Llangollen,

Highland Wineries Clwd
Moniac Castle North Wales
Inverness www.data-wales.co.uk

FRANCE COSTA RICA

JC Daval La Abejita Ltd
P Gouedard Apartado Postal 783Frederico Alvarodo
A Lozachmeur 1100 Tibas, COSTA RICA
B Lancelot
(no addresses available)

AUSTRALIA

Bartholomew's Meadery Mount Vincent Mead
RMB 1067A South Coast Hwy Jane Nevell
Denmark 6333 Common Road
WESTERN AUSTRALIA Mudgee, NSW 2850
098 40 9349 AUSTRALIA

NEW ZEALAND

Havill's Mazer Mead

Benrose Estate Wines Leon Havill
Box 9804 Plasketts Rd, Fernside
Wellington Rangiora Rd 1
NEW ZEALAND NEW ZEALAND
Fax 64-4-5651056
http://homepages.ihug.co.nz/usersdirs/smarts/public_html/valhalla/aboutbem.html

also from meadman <meadman@caskandhivewinery.com> . . .

>Lastly there is also a meadery in VT now run by Bernard Blachere and
>Diane Rice of Le Rucher BBB etc in QC called L'Abeille. It's on Rt 100
>in Stowe Village Vt just before the Mt Mansfield Canoe Co as you come
>into town can't find the address at present but ……..add em to the
>list and we'll be up to speed as far as I know.

In my quest for unusual mead recipes, I came across this one !

PB&J MEAD

Ingredients (7.5 gal.)

(2) 4lb. jars peanut butter (smooth the crunchy makes racking a pain )

(2) 32 oz. jars unpreserved jelly (flavor of your choice, I used strawberry )

10 lbs. clover honey

(2) packages bread yeast (no starter required)

Pectic enzyme for clearing before bottling (due to the pectin in the jelly)

Procedure

Combine all ingredients and 5 gal. water,heat to 170 deg.stirring often

,skim until all oil from peanut butter is gone. cool must to appox. 85 deg and
pitch rehydrated yeast,Ive found that no nutrient or energizer are needed as
the yeast seem to thrive on the ingredients alone.

Rack off sediment after fermentation slows (about 2-3 weeks ) Use pectic

enzyme before bottling (the yeast gives about a 10-12% alc. and adds a nice
subtle bread like flavor)

Bottle as usual,PB&J mead is drinkable right out of the fermentor but it

does improve with age

Enjoy !

• – Sage and Wildflower melomel (68 oz honey) plus juice of 1 lemon/1 blood

orange (1.100 OG?). 1.5 months and 1 racking it is still bubbling away
every 10 sec. Starting to clear already, and a great dark amber hue.

• – Herbed Mead. 2 weeks old. Used the slurry from the melomel and 32 oz wild

honey so a much lower OG (OK, it was Sue Bee, all my local honey is clover).
Volcanic ferment. Racked after 10 days and added Chinese Five Spice and 1/2
t Baker's Vanilla. Still fermenting away, cloudly and yellow.

At the same time as the first mead, I made a Belgian Dubble that I bottled
tonight. Significant banana esters from the yeast (ferment temp in the 60s
for everything). Should I expect the same in my meads, and if so, will it
mellow? Actually, I think the banana might be an interesting complement in
the herbed mead.

I once processed a bunch of apricots with a juicer. It came out thick
and pulpy, almost like ketchup. I went ahead and made the mead anyway.
The mead turned out fantastic, but I had about 1.5 gallons of fluffy
pulp in my 5 gallon batch of mead, even after sparkaloiding it. I
bottled most of the mead clear from a careful siphon, and then bottled
the rest of the pulpy mead separately.

The pulpy mead has slowly settled in the bottles over the past several
years. Bottles that I open now (of the originally pulpy mead, the clear
bottles having long ago been consumed) have about half clear mead, half
pulpy mead. I never serve these to friends, but this particular mead is
so good that filtering the pulpy mead through a coffee filter a bottle
at a time before drinking is worth the effort.

The next year, I processed some apricots in a similar way, but then
let the pulp sit (relatively anaerobically) for a couple of days in
a refrigerator. It separated, and I used the clear supernatant juice
in a mead, discarding the thick pulp slurry. The resultant mead was
much clearer, but unfortunately somehow lacked the magic of the earlier
batch.

• -Mike

| Michael L. Hall, Ph.D. <hall@lanl.gov> |
| President, Los Alamos Atom Mashers <http://hbd.org/users/atommash> |
| Member, AHA Board of Advisors <http://www.beertown.org/aha.html> |

I've done some experiments that indicate that the rate of clearing of a
mead may be affected by the moon-phase during which it is made. Specifi-
cally, meads started (i.e., when yeast is pitched) during the full moon
seem to finish and clear faster than meads started during a new moon. I
don't have enough data yet to know whether this follows a smooth transition
over the phases. But in my most recent experiment, a melomel I made at the
start of the Chinese New Year (which is defined by a new moon) took at
least three weeks longer to clear than I would have expected. (My melomels
normally fall clear almost as soon as they ferment out.)