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Mead Lover's Digest #1454 Sun 10 January 2010

Mead Discussion Forum

Contents:

caramelizing honey (Matt Maples)
Nutrient regimen (Martin Pare)

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Subject: caramelizing honey
 From: Matt Maples <matt_maples@liquidsolutions.biz>
 Date: Tue, 29 Dec 2009 18:43:49 -0800


Has anyone tried caramelizing honey? In brewing caramelizing is done to
increase the sweetness and body of a beer as the caramelized maltose can
not be metabolized by the yeast. Aside from caramelizing during the
malting process, it is also achieved by long extended boils of the wort.
I know that boiling the honey for that long would kill most of the aroma
and much of the subtle flavor but I was thinking of just boiling a small
amount of must and adding it to an already fermenting batch. My goal is
to add sweetness that can not be fermented by only honey, and any extra
body would just be a bonus.

Just FYI….. I have been making mead for over 17 years; I made plenty
of sweet meads. I've used stabilizers, lower alcohol yeast strains, and
the feed it till it dies method. I just thought this might be an
interesting project and if anyone has tried it please let me know.

Matt Maples

Maples.matt(at)gmail(Ddot)com

Subject: Nutrient regimen
 From: Martin Pare <vitiqc@yahoo.ca>
 Date: Wed, 6 Jan 2010 14:43:27 -0800 (PST)


Hi,

anyone compared the Bennell nutrient regimen (2 to 3 X the Fermaid K rate
+ go-ferm at rehydration; see: http://www.gotmead.com/www.littlefatwino.com/bennellmead.html )
vs the Scott labs regimen ( Fermaid + DAP as for a low YAN wine must;
Goferm at rehydration) ?
Thnaks,

Martin
up north in Quebec

End of Mead Lover's Digest #1454

James Parkinson
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