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Date: Thu, 30 Sep 93 08:23:34 -0400
From: (Joyce Miller)
Subject: Re: Commercial Meads

The Nashoba Valley Winery in Bolton, Mass., makes a cyser that’s okay
(tastes more like a wine than a mead, fairly dry). I’ve also heard of a
meadery in central Mass. I’ll see if I can track it down.

– — Joyce

Date: Thu, 30 Sep 93 07:46:45 MDT
From: (Kenneth Haney)
Subject: first one

Hi all,

Well I know it’s been a while since my request for info on my first mead,
but I finally got around to making it last night. Boy it sure was faster
than brewing beer, but I’m going to have wait longer. Oh well, here’s
what I did.

10 lbs. apple blossum honey
4 gals. water
3 cinnaman sticks
2 teaspoons yeast nutrient
1 pkg lavlin (and it had some number on it but can’t remember) yeast

heated honey and water to about 180 F so it kind of simmered for 20
minutes (oh cinnaman sticks too). Scimmed of the scum, I was suprised at
how many bee parts I could see in the foam. Rehydrated yeast and yeast
nutrient. Chilled the must with my wort chiller and siphoned it into
the carboy, which is where the yeast and yeast nutrient were. Before I
put one the fermentation lock I put on the carboy cap and shook the
hell out of it for about 2 minutes, lots of foam on top when I was done.
Put on the lock and put it down stairs on the bar. This morning it was
starting to ferment, foam building on top.

The OG was 1085 at 60 F.

Oh one more thing, I didn’t have a lemon or acid blend so I added two
tablespoons of "Real Lemon Juice". Will this be ok???????

So what do you think? Will my first venture into the world of mead turn
out ok or does this sound like something horrible?

*****Thanks to all who sent me info a few weeks ago about how to make
mead, it really helped and made it easier to try the first one.

Thanks again,

Date: Thu, 30 Sep 1993 20:39:46 -0400 (EDT)
Subject: Re: Mead Lover's Digest #207 (September 17, 1993)

> Mead Lover’s Digest #207 Fri 17 September 1993
> Forum for Discussion of Mead Brewing and Consuming
> John Dilley, Digest Coordinator
> Contents:
> accurate alcohol content (Ralph Snel)
> ———————————————————————-
> Date: Thu, 16 Sep 93 16:06:11 METDST
From: Ralph Snel <>
Subject: accurate alcohol content
> (Dick Dunn) wrote:
> >
> >One last point: how would you measure "exact" alcohol content? This is
> >tricky, particularly with residual sugar. Alcohol and sugar both mess
> >around with specific gravity, boiling point, etc.; I don’t know a good way
> >for a home zymurgist to get a single-measurement alcohol reading. (I note
> >that Joyce writes from a place that sounds like it might have serious lab
> >equipment and procedures for making such measurements…if so, I’m still
> >interested in how it’s done.)
> A quite simple way that will give accuracy up to 0.1% is to boil off
all the alcohol and substitute by water. This means boiling down to
> less than a third of the original volume in most cases, it’s not that
> hard to smell if there are alcohols in the vapour.
> Fill with water so you have your original volume and take the difference
> in gravity.
> The following table is a part of a table that extends from 1 to 26 Oechsle
> SG.
> SG Alcohol
> diff. vol %
> 10 7.18
> 11 7.98
> 12 8.80
> 13 9.65
> 14 10.51
> 15 11.40
> 16 12.30
> 17 13.20
> 18 14.10
> 19 15.10
> 20 16.00
> 21 17.00
> 22 18.00
> 23 19.00
> 24 20.00
> 25 21.00
> 26 22.00
From: ‘Technisch handboek voor de amateur wijn- en biermaker’
> by Leo van der Straten
> ISBN 90-245-0969-6
> I’m not sure how accurate the table is for the higher differences,
> but it suggests something around 0.1 vol%
> Ralph Snel
> ——————————
> End of Mead Lover’s Digest
> ************************

I was looking in a couple of books that I have had for years land they both
had the following:::: Subtract the ending specific gravity from the beginning
specific gravity and divide by 7.4 and voilla very close approximation of
alcolhol per centile…

End of Mead Lover’s Digest