Mead Lover's Digest #0250 Wed 22 December 1993


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



Re: recipe book names ("conley")
Mead book names (Michael L. Hall)
Yeast Lab yeasts (John Eustace)
Creamed Honey (John Eustace)


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Subject: Re: recipe book names
From: "conley" <>
Date: 20 Dec 93 09:52:49 U

How about…

The Bee's Buzz?
The Bee's Buzz Cook Book?

Douglas J Conley.
GE Corporate Research & Development

Subject: Mead book names
From: (Michael L. Hall)
Date: Mon, 20 Dec 93 09:52:16 MST

I had originally just mailed this to Joyce, but since everybody's
been posting here, I thought I would put in my two cents.

As far as a title, how about

The Mead Recipe Book
The Mead Lovers Handbook (You could solicit other
types of contributions to
put in this version, like
techniques, stuff about types
of honey, average water content,
average specific gravity, etc.)
Mead Me At the Corner (sorry)
Mead Intentions
Mazers and Goblets
Honey, I Need a Drink


Mike Hall
Los Alamos Atom Mashers

Subject:      Yeast Lab yeasts
From: John Eustace <3JCE1@QUCDN.QueensU.CA>
Date: Mon, 20 Dec 93 11:56:55 EST

Hi All,
I'm new to the digest so I hope I'm not asking something too simplistic.
My parents are coming to visit from Saskatchewan this xmas, and I've asked
them to bring me out a bucket of honey (10 kg). I plan to make mead with
some or all of this. I brew beer exclusively with pure yeast cultures and
I am hoping to do the same with this mead, using the Yeast Lab's dry mead
culture. So I'm wondering whether I have to in some way alter my method of
step culturing to pitch to mead. For instance, should I be using a sterile
honey solution for my starter culture rather than a malt extract culture?
Because honey is much lower in yeast nutrients than malt, should I be expect-
ing a long wait before pitching (assuming a honey starter is in order)? And
what sort of yeast volumes do I need to pitch to a dry mead of average gravi-


TIA and Cheers


Subject:      Creamed Honey
From: John Eustace <3JCE1@QUCDN.QueensU.CA>
Date: Tue, 21 Dec 93 13:04:42 EST


Just another basic question. In Canada–if not in the US–you can buy honey
in several forms. The honey I get from my local health food store is unpast-
eurized and syrupy. However, the stuff I get at the grocery store says it is
creamed. (We won't worry about the stuff that comes in the honeycomb here.)
What do they mean by creamed? Can someone describe the process for
me and tell me whether one form is better for use in meads than the other.



End of Mead Lover's Digest #250