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Date: Tue, 5 Oct 1993 07:36:55 -0600 (MDT)
From: (Brian Wendt)
Subject: Re: Mead Lover's Digest #219 (October 05, 1993)


Date: Tue, 5 Oct 93 8:52:44 EDT
Subject: Re: Mead Lover's Digest #219 (October 05, 1993)

> This assumes you know the starting SG and have not added any sugar/fruit
> juice in between.

You should still be able to figure out the "virtual starting gravity" for
want of a better term. In the Homebrewer’s Digest a while ago was a
discussion of "total gravity", which is gravity x volume. For instance, 5
galons of must with a gravity of 1.090 would have a total gravity of:

vol x 1000 x (S.G. – 1) = T.G.

5 x 1000 x (1.090 1)

5 x 90 = 450

The factor of 1000 is just to make the numbers come out nicer. Anyway, as
you add substances, you just add the total gravities together. To convert
back to specific gravity, reverse the procedure:

T.G. / (vol x 1000) + 1 = S.G.

450 / (5 x 1000) + 1 = 1.090

Just make sure you use the same units (gallons or liters or whatever) for
all your calculations. So, if I start with 5 gallons of must of O.G. 1.110,
and twice during the fermentation I add a 1/2 gallon of honey (O.G. 1.440),
I have:

5 x 1000 x (1.110 1) = 550
1/2 x 1000 x (1.440 1) = 220

1/2 x 1000 x (1.440 – 1) = 220

for a total T.G. of 550 + 220 + 220 990. Had I been able to add this all at
once, the O.G. would have been:

990 / (5 x 1000) + 1 = 1.198

Of course, this method is approximate, because adding 1/2 gallon of
honey will increase the volume of the must somewhat (I’m not sure how to
calculate this – but if you have accurate markings on your carboy you can
measure the difference and plug the new volume into the last equation in
place of the 5 gallons).

Mike Lindner

Date:     5 Oct 93 12:25:18
From: "Rafael Busto" <>
Subject: Questions from a begginer

Hello there, I am about to bottle my first batch and I have some

  • Should I be afraid of bacterial infections as it happens with


  • My recipe says to bottle now but my fermenter air lock still

bubbles. The conclussion I got is that fermentation is not over.
Is this normal? Can I bottle mead that still is not fermented?
What would happen if I wait a little longer to bottle?

Thanks in advance for your time and help.

Date: 5 Oct 1993 13:24:03 -0500
From: "Daniel F McConnell" <>
Subject: more on snowberry

Subject:  more on snowberry 

Last week there was some discussion about snowberry honey and
it’s strange flavors. To which I asked what is snowberry….an
Well I found my own answer! From Webster (I
wonder if Noah made mead?).

Snowberryany of several white-berried shrubs (esp genus
Symphoriacarpos of the honesuckle family) . A low growing No.
American shrub (S. albus) with pink flowers in small auxillary

Still doesn’t help much, but even I know that honeysuckle is not an


Date: Tue, 5 Oct 1993 16:47:43 -0500 (CDT)
From: (Robert Crawford)
Subject: Re: Mead Lover's Digest #212 (September 22, 1993)

> From: (Joyce Miller)
> Several times now, I’ve found that a mead tastes great when it’s not quite
> done yet, and then gets a bit harsh when it
is done. Unfortunately, I
> really don’t know how to "hold" it at that stage. It makes me wonder if,
> in the Middle Ages, some meads were meant to be drunk "young".

From what I’ve been able to gather, yes. References to

"foaming meadhorns" seem much more likely to refer to still-fermenting
mead than to sparkling mead, especially since the references are older
than good bottle-making techniques.

End of Mead Lover’s Digest