Mead Lover's Digest #0278 Thu 17 March 1994

 

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

 

Contents:

Mint Mead? (Jim Sims)
to rack or not ? (SPEAKER.CURTIS)
Aeration? (John Glaser)

 

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Subject: Mint Mead?
 From: sims@scra.org (Jim Sims)
 Date: Wed, 16 Mar 94 08:15:00 EST

The local grocery has freah mint leaves. I _love_ mint and am
wondering about brewing a mint mead. Any ideas on how much mint to
use per gallon of water/lb of mead?

I usually boil the water, etc for 10-15 minutes, remove from heat,
add the honey and let it steep 20 minutes before chilling and
pitching yeast. I'm imagining i'd add the mint leaves along with the
honey.

Any easy way to sanitize the leaves? I'm guessing i'd treat them like
fruit i've added to the secondary – rinse with NAmeta-bi-sulfite, or
whatever that stuff is in Campden tabs….

thanks,

jim 

Subject: to rack or not ?
 From: CSS2@OAS.PSU.EDU     (SPEAKER.CURTIS)
 Date: Wed, 16 Mar 1994 09:22 EST

A Question: My first mead has been in the carboy for about a month now.
It is starting to clear, but is still fairly turbid. I am trying to decide
whether to rack the mead out to my bottling bucket (santized, of course),
quickly rinsing the yeast out of the bottom of the carboy, and transfering the
mead back into the carboy. Does this sound like a good idea or not? Will the
mead clear any faster if I remove the yeast sediment? Will I have yeasty
tasting mead if I leave the yeast in there for another month (I figure it
should be done in about two months – fermenting at about 65F – right?) Any
advice would be appreciated. Please reply to me personnally…thanks
Curt Speaker
css2@oas.psu.edu 

Subject: Aeration?
 From: John Glaser <glaser@analog.ece.arizona.edu>
 Date: Wed, 16 Mar 94 10:31:27 -0700


Just a quick question. When making mead, do you aerate the cooled
must before pitching the yeast, as you do for beer wort?


Thanks, John Glaser (glaser@analog.ece.arizona.edu)

End of Mead Lover's Digest #278

James Parkinson
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