Mead Lover's Digest #1403 Tue 13 January 2009

 

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

 

Contents:

Re: wine yeasts in sake (Marc Shapiro)
11th Annual Domras Cup ("mtripka")
Re: Mead Lover's Digest #1402, 6 January 2009 (MichaelMaitland@aol.com)
New Meadmaker (Joe Kuhl)

 

NOTE: Digest appears when there is enough material to send one.
Send ONLY articles for the digest to mead@talisman.com.
Use mead-request@talisman.com for [un]subscribe/admin requests.
Digest archives and FAQ are available at www.talisman.com/mead
A searchable archive is at http://www.gotmead.com/mldarchives.html

---

Subject: Re: wine yeasts in sake
 From: Marc Shapiro <mshapiro_42@yahoo.com>
 Date: Tue, 06 Jan 2009 00:48:13 -0800
 

> From: "clayton green" <green.clayton@gmail.com> said:
>
> Hey, all. have any of you brewed sake? I have some favorite mead yeasts
> (K1, D47), but sake is cofermentation of a mold with the brewing yeast. The
> K1 has killer activity against other microbes. Anyone have any ideas on
> what strains are friendly.
>
This is an unusual question for this list, but…

I have made sake several times, all of them before I had any access to
koji, or proper sake yeast. My method was to treat the process as a
beer to start, and attempt to convert all of the starches to sugars with
beta-amylase. I never did get complete conversion, but things worked,
anyway. After that, I treated it as a wine for fermentation and I had
best success when I used sherry yeast.

If you want to learn about the history and traditions of sake, as well
as historical methods of production, then I would strongly suggest that
you get a copy of "SAKE (U.S.A.) by Fred Eckhardt. It is an excellent
book. Full of information and a good read.

Marc Shapiro
mshapiro_42@yahoo.com

---

Subject: 11th Annual Domras Cup
 From: "mtripka" <mtripka@hargray.com>
 Date: Wed, 07 Jan 2009 15:44:35 -0500
 

Hello to all!

Details follow for the 11th Annual Domras Cup hosted by the Savannah Brewers
League. This is a BJCP/AHA sanctioned event. Your support will be greatly
appreciated.

Mike Tripka

11th Annual Domras Cup
Mead Competition

The entry window is now open for the 11th Annual Domras Cup Mead-only
Competition. The competition will include all mead categories, Styles 24-26.
This is our older, yet petite, sister to our annual Bay Street Bash Beer/Cider
Competition.

Entries will be accepted through January 24. This year, we are using an online
registration system to streamline the process. Entries and checks should still
be sent as shown on the website. For more info on the competition, go to
http://www.savannahbrewers.com/index_files/DomrasMead09.htm

We will most likely need a few additional judges, so if interested let me
know. Judges can bring their entries with them if they are pre-registered.
It?s a great way to get experience judging meads. We will hold our
world-renowned covered dish dinner prior to the judging.

Chris Stovall
Domras Cup Organizer
Savanah Brewers League

---

Subject: Re: Mead Lover's Digest #1402, 6 January 2009
 From: MichaelMaitland@aol.com
 Date: Wed, 7 Jan 2009 21:01:42 EST
 

I have searched the archives high and low but have not been able to find
what I am looking for…. several months ago, Vicki (i think) made a posting
about a "highly oxygenated" or "aerated" mead that she made, that apparently
fermented and dropped clear in a series of days? (The details are hazy.)
But I
thought she discussed whipping the mead at a high speed with a blender
attachment for like 5 minutes twice a day?

Is this possible? Do you remember the posting? Can you help me find it?
Did I imagine it?

Most sincerely,

Michael Maitland.

---

Subject: New Meadmaker
 From: Joe Kuhl <joe.kuhl@hotmail.com>
 Date: Thu, 8 Jan 2009 16:35:25 -0700
 

I am going to be making my first mead within the next 2 weeks. I will
get my honey next Monday, Raspberry honey.
I have 2 questions:

1) When I was getting my equipment the brew supply store that I used

had a raspberry flavoring. When would I add this to the mead to inhance
the raspberry flavor of the mead?

2) I bought 2 books to read about making mead. The first was "The

Complete Joy of Home Brewing" by Charlie Papazian and the 2nd was "The
Compleat Meadmaker" by Ken Schramm. The first says to boil the must and the
2nd tells how to pasturize the must. However in the 2nd one the author goes
on to say that he does not use any heat at all when he makes his own mead.
At the store the guy said to at least pasturize it. Have any of you made
mead without using heat and did it turn out ok?

Thanks

Joe

---

End of Mead Lover's Digest #1403

---