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Subject: Re: Mead Lover's Digest #1456, 24 January 2010
 From: Bruce Casner <casner@tds.net>
 Date: Sun, 24 Jan 2010 19:50:59 -0600
 

I tried adding some molasses to a batch of cider for additional
sweetening. It was not a good idea, and I hadn't added all that much.
I think it may be the iron in molasses that causes some of the problem,
as I have heard of iron problems in other fermenting contexts. After
several months, it may be fit for cooking and marinating.

Subject: Larger batch of Joe's Ancient Orange
 From: Bruce Casner <casner@tds.net>
 Date: Sun, 24 Jan 2010 20:05:04 -0600
 

My one gallon batch of Joe's only lasted a month or so after bottling.
So I have started a three gallon batch for family fans of the recipe.
Following advice on this list and other forums, I decided to increase
the water and honey and raisins (nutrition) proportionally, but the
oranges and spices by half. Some people mentioned the spices becoming
overwhelming in larger batches if increased proportionally. It started
bubbling well within 4 hours and is at a nice steady pace. We'll see if
this batch lasts a few months!

Subject: Re: possibility of using molasses in mead
 From: "Kurt Sonen" <KurtS2@gmail.com>
 Date: Sun, 24 Jan 2010 21:07:37 -0500
 

> > —–Original Message—–
> > Subject: Re: possibility of using molasses in mead
> > From: Dick Dunn <rcd@talisman.com>
> > Date: Sun, 24 Jan 2010 15:08:47 -0700
> >
> > Now, on to molasses. The simplest advice is “Don't even
> > bother trying.” It's not that the experiment wouldn't be
> > worthwhile…but rather that it's already been tried, and the
> > result found to be quite unpleasant.
I tried molasses in a cyser.
Pulling up my notes: 6 oz of light molasses & 4 oz of honey in a gallon.

Subject: Re: Molasses in Mead and other brews
 From: JazzboBob@aol.com
 Date: Mon, 25 Jan 2010 01:09:33 EST
 

I too will add a recommendation against using molasses in mead. Many years
ago I made a recipe from the AMA called Leather Nun Mead Stout. (That's
the American Mead Association – not the doctors association)
For one gallon, it used 3.5 pounds dark honey and 1/4 cup black strap
molasses. I scaled it up to a five gallon batch. I remember the mead being
too dry and bitter while lacking a good body. I didn't particularly like it
and found it couldn't compare in quality to my other meads. A little bit of
molasses might be OK if you are brewing a braggot and it certainly is
appropriate in porter and historic stouts. I use it as the base when making
non alcoholic root beer. Keep in mind that there are several grades of
molasses and treacle. I think the dark blackstrap is too strong for brewing
and find light molasses is less overbearing in brewing beer. I'm able to
purchase an organic, dark and flavorful molasses at Whole Foods. It's made
in Paraguay. Molasses is full of byproducts from refining sugar and is very
high in iron and potassium. Perhaps the iron contributes to the strange
fermented taste. I like molasses with my baked beans and a hot toddy made
with a tablespoon or two in warm milk with some ginger.

Subject: As to molasses.. a side note about Maple Syrup
 From: "Michael Zahl" <mzahl@cox.net>
 Date: Mon, 25 Jan 2010 09:00:57 -0800
 

The comments about the burnt and unpleasant tastes associated with Molasses
prompted me to add a comment about using Maple Syrup as a fermentable…

Subject: Honey Prices Level Off In 2009
 From: Erroll Ozgencil <errollo@gmail.com>
 Date: Mon, 25 Jan 2010 12:07:54 -0800
 

As of January 2009, honey prices looked to continue their 2008 advance. By
December, however, honey was still selling at January prices – zero change
for all seven prices that I track. More here:

Subject: Re: Caramelizing Honey
 From: Matt Maples <matt_maples@liquidsolutions.biz>
 Date: Mon, 25 Jan 2010 13:13:41 -0800
 

The purpose I am shooting for with the caramelization process is to make
caramelans. I do not know if these are considered dextrins but they do
look like it to me.