Mead Lover's Digest #0292 Sun 17 April 1994


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



Blackberries vs. Black Raspberries ("John R. Calen (4.4113 (External 1)")
sulfite woes (Hal Thompson)
Rose Syrup (Chuck Stringer)
mead styles (Forrest Cook)
Re: Mead Lover's Digest #291,… (
quick administrivium (Dick Dunn)


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Subject: Blackberries vs. Black Raspberries
From: "John R. Calen (4.4113 (External 1)" <calen@VNET.IBM.COM>
Date: Fri, 15 Apr 94 07:58:43 EDT

I'm sure that by now there's no doubt in the original poster's mind that the
two fruits are very different. What I haven't seen is someone tell them the
biggest difference between the two. Being the wonderful mead-maker that
I am, I'll gladly chime in.

If you pick the ripe fruit and the core stays in it, it is a blackberry. If
the core stays on the bush, it's a black raspberry.

We've got both growing wild here in the Mid-Hudson Valley. The black
raspberries tend to be smaller and far less juicy than the blackberries.

I'm about to make a raid to bring back a few of the untended wild
blackberry plants. With a little TLC they ought to produce some humongous

John Calen

Subject: sulfite woes
From: (Hal Thompson)
Date: Fri, 15 Apr 94 09:29:09 MST

I have made several 1 gallon batches of sweet mead in the
past with success. I am now trying a 5 gallon batch with 15
lbs. of orange blossom. I have always used sulfite
sterilization. This batch was started about 2 wks. ago with
100 ppm sulfite. I used 5 tsp. of yeast nutrient. After 24
hrs. I pitched the Vierka Sauterne yeast to a quick and
painless sulfite death. After a week or so I pitched some
more yeast (a German mead type) and got a little activity.
For over a week the must was in the trashcan style
primary. I then racked the must into the secondary fearing
contamination as there was so little activity. There was
some sediment in the primary, and there had been a little
foam on the top, but racking seems to have ceased all
activity. So, two days ago I pitched liquid sweet mead
yeast. Still no activity. The must taste great, but it
still has a slight sulfite taste. How many ppm does it take
to be able to taste it? How long will it take to get rid
of it? Or, do I need more yeast nutrient?

The temperature is in the high 60's. Maybe 70 or over at

The reason for the different yeasts was availability. Then
I tried the liquid in hopes of better yeast.

I remember not too long ago an article by someone who never
sterilizes and has success. I will not sterilze my next

Subject: Rose Syrup
From: Chuck Stringer <>
Date: Fri, 15 Apr 1994 12:29:31 -0500 (EST)

I saw something called 'Rose Syrup' in an oriental grocery the other

day and I've been thinking about using it in a mead. I was going to
make a simple clover mead and add the syrup near the end to give it a
nice nose and maybe a little extra taste, though I have no idea what a
rose tastes like. As anyone else tried this stuff? I've checked a
couple oriental groceries and they look like an excellent source for
some unusual flavorings and juices. (lychee, kuquat, papaya, etc)


Chuck Stringer

Subject: mead styles
From: Forrest Cook <cook@stout.atd.ucar.EDU>
Date: Fri, 15 Apr 1994 13:58:44 -0600

I'd like to compile a list of the basic types of meads and mead varients.
This list seems like the obvious place to get accurate information and
hopefully not start a flame war 🙂

Here's a start, hopefully there aren't too many inaccuracies.

cyser fermented honey with apples
mead fermented honeymelomel fermented honey with fruit ?
metheglin fermented honey with spices ?
melomel fermented honey with fruit ?
metheglin fermented honey with spices ?
pyment fermented honey and grapes
vanillomel fermented honey with vanilla (just kidding but one could

also add mintomel, maplemel, garlomel, peppermel/capsaiomel,
cocomel, cocamel, and potamel while we're at it 🙂
How about baklavamel with nuts and bits of filo paper in solution



I digress.


Are there specific names for meads that are dry, sweet, syrupy sweet, and/or

Forrest Cook

Subject: Re: Mead Lover's Digest #291,...
Date: Fri, 15 Apr 94 19:42:38 EDT

> ….going now for 8 weeks and has a SG of 0.998 – I think it's done,
>right?…… If I do use gelatin, ….
>What other yeasts have folks had luck with?

A totally dry mead will have a S.G. of .985, so depending upon the amount of
residual sugar that you like….it as done …i.e your residual sugar will be
about 1.3%….
Lavlin K-1 and Lavlin EC-1118 Prisse De Mousse yeasts are excellent for mead
production. K-1 is a killer strain, ferments vigorously under low nutrient
conditions, and is resistant to mutation at the higher fermentation
temperatures that mead likes. EC-1118 is a champagne yeast, again, an
isolated killer strain, ferments rapidly and alcohol tolerant.
I would recommend avoiding Montrachet totally from making mead. It is
somewhat temperature/pH intolerant, and has been known to produce more
Hydrogen Sulfide than alcohol under certain circumstances…..

Hope this helps
Ken aka


>From: (Dick Dunn)
>Date: 15 Apr 94 01:11:28 MDT (Fri)

>> (Brian Smithey) wrote:
>> In Papazian's "Brewing Mead" section of the Gayre/Papazian >>
>>acid additions when making melomels, as the acid contribution of
>> fruits is variable…

>I think this is an unfortunate result of recipes which try to adjust >mead
musts to meet the criteria of wine musts…and I can't see any >reason it
should be necessary.

In melomels, pH is probably to the SINGLY most important parameter ( besides
ingredient ). In mead, unlike wine, pH and TA ( titratable acidity ) is very
closely related. Actually, depending upon the mineral content of your water,
adding acid may not be necessary.
pH is important for fermentation ( wine yeasts tolerate a wide pH, but are
most active in the 3.0 -4.0 range ) as well as protein stability, and
longevity. Protein solubility is totally pH dependant ( ever have a haze ???
). Most bacterial/microbial contaminants are killed by either alcohol content
/ pH…….. If your must is 3-4 I wouldn't bother doing TA….

Subject: quick administrivium
From: (Dick Dunn)
Date: 17 Apr 94 21:41:40 MDT (Sun)

If you folks are telling other mead-makers about the Digest, please ask
them to provide a full "human name" along with the email address when they
send their "subscribe" message. This helps me deal with duplicate checks,
bounces, mail problems, etc.


  • Dick


End of Mead Lover's Digest #292