Mead Lover's Digest #0245 Wed 15 December 1993

Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Coordinator

Contents:

Missing Mead Digest #87 (Joyce Miller)
Electronic Mead Recipe Book (Joyce Miller)
How much sugar do I prime with? (Steve Kenshulo)

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There is an FTP archive of the digest on sierra.stanford.edu in pub/mead.

Subject: Missing Mead Digest #87
 From: jmiller@genome.wi.mit.edu (Joyce Miller)
 Date: Mon, 13 Dec 93 15:52:28 -0500

The archives at Sierra are missing Mead Lover's Digest #87, from about
2/9/93. Does anyone out there have a copy to donate to them, so that it
would be available to the rest of us?

– Joyce

Subject: Electronic Mead Recipe Book
 From: jmiller@genome.wi.mit.edu (Joyce Miller)
 Date: Mon, 13 Dec 93 16:00:22 -0500

Meaders —

I've managed to finally go through all of the past issues of the Mead
Digest (except for #87, which is missing from sierra.stanford.edu), and
I've made up a recipe book. I copied out recipes that people had posted,
and put them into a sort of "Cat's Meow"-type format. They took some
cutting and pasting to get them into the
"Title-Source-Ingredients-Procedure-Comments-Specifics" format, but I did
my best to keep much of what had been posted. I only took recipes that had
been tried out, and where the poster had thought it was drinkable or
better. I did this because the common complaint I've heard about The Cat's
Meow is that untried or planned recipes are included with tried-and-true
recipes, with no way for the reader to differentiate between the two. This
means that I only pulled out 38 recipes, but we could just put out a
general call, and I'm sure it would increase quite a bit.

So, is there interest in this? Do people want this to be publicly
available? And if so, what should it be called? (Something better than
"The Cat's Meow," hopefully).

– Joyce

Joyce Miller jmiller@genome.wi.mit.edu
Whitehead Institute / M.I.T. Canter for Genome Research
1 Kendall Square, Bldg. 300 617-252-1914 (phone)
Cambridge, MA 02142 617-252-1902 (FAX)

Subject: How much sugar do I prime with?
 From: steve_kenshulo@csufresno.edu (Steve Kenshulo)
 Date: Tue, 14 Dec 1993 08:38:06 -0800 (PST)

This week I want to bottle the mead that has been sitting for 5
months. I am going to bottle it in champagne bottles with wired down
stoppers. I would like it to be much more carbonated than my beers
are. How much sugar can I use at bottleing time? (With 5 gallons) Will
1.5 cups produce as much fizzle as a champagne? Or will it blow up my
bottles? I usually use 3/4 of a cup priming suger in my beers.

Thanks alot,
Steve Kenshalo
skenshul@csufresno.edu

End of Mead Lover's Digest #245

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