Mead Lover's Digest #108 Thu 01 April 1993
Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator
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Date: Wed, 31 Mar 93 3:07:59 CDT
From: Christopher Hadden <firstname.lastname@example.org>
Subject: Where can I get yeast?
I would like to know where I could get either Epernay or Werker yeast. Are
these liquid cultures? I know I could use other strains but I like to make
the most meticulously made mellifluous mead! 🙂 Please mail me back at
email@example.com if you could. Thanks.
– –Chris Hadden
Date: 31 Mar 1993 14:56:14 -0600 (MDT)
From: COYOTE <SLK6P@CC.USU.EDU>
Subject: Patience is TRULY a virtue
Patience young grasshopper. With time you will develop into a
pleasant blossom, rather than a stinky weed!
Just a vote for proper aging of meads:
Over a year ago I bottled up a batch of…beelieve it or not…
Grapefruit mead. When young it had a very odd aroma to it.
Smelled something like vomit. It tasted ok, was just rather citrus sour.
Now after being ignored for a long time it has become a very light
pleasant sparkling beverage. The grapefruit flavor is noticeable
but the puke aroma has more than mellowed- it has dissapeared.
What was once a batch I had considered giving away- has now
become a batch I can pull out with honor, and be assured of a pleasant
responce from partakers. (Need to pop another in the fridge!)
So the take home lesson," When in doubt, DON'T chuck it out-
stash it away till the snows melt next year, then don't worry-
drink sparkling mead!"
brew on brethren of barley, bee, and vine.
John (Coyote) Wyllie SLK6P@cc.usu.edu
End of Mead Lover's Digest