Mead Lover's Digest #104 Thu 25 March 1993

Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator

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Re: Mead Lover's Digest #103 (March 24, 1993) (Peter Michael Wolanin)
kumiss ("Stephen G. Pimentel")

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Date: Wed, 24 Mar 1993 19:59:17 -0500 
From: Peter Michael Wolanin <pwolanin@phoenix.Princeton.EDU>
Subject: Re: Mead Lover's Digest #103 (March 24, 1993)

>Date: Tue, 23 Mar 1993 13:42:00 +0000
>From: "Rick (R.) Cavasin" <>
>Subject: re:Mead Lover's Digest #101 (March 20, 1993)
>Oh yeah, did you aerate the must? Judging from your persistently
>stuck fermentation, I would guess that this is the most likely
>Rick C.

I have brewed a few small (1-2 gallon) batches of mead so far, an I
have never really known when/how to aerate the must, though I've
picked up hints that this might be necessary. Does anyone have
information on the best procedure for doing this? Is it best done
while the must is hot, and will the spashing achieved from pouring
the must into a carboy suffice? The batches I brewed before seemed
to ferment without any trouble, so I'm assuming that this isn't normally
a critical issue.


Date: Thu, 25 Mar 93 02:14 GMT 
From: "Stephen G. Pimentel" <>
Subject: kumiss

Did the Mead Lovers Digest ever contain a recipe for kumis? I thought I
had snagged it if it had, but can find none in my files, just discussion
of a milk&honey experiment that sounded like kumiss to others on the list.
Could someone direct me to the correct digest or better still send me
the relivant recipe?


Rachel (

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