Mead Lover's Digest #0301 Tue 10 May 1994


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



big ol' new-bee (pun) (
Unstuck Mead (Mark Ottenberg)
Wyeast Mead Yeast (Keith Schwols)
Ethiopean Tej (


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Subject: big ol' new-bee (pun)
Date: Mon, 9 May 94 12:26:44 CDT

Howdy all,

I'm a fairly new beer brewer (4 batches), and I'm wondering about getting

into mead. I like the historical aspect of keeping a very old tradition
alive, and have some questions for the experts. First of all, given that
I've got the routine down for brewing beer (sanitization, not letting the
wort boil over, proper use of funnels/siphons/etc), how difficult will a
first batch of mead be? I read the appendix on mead from Papazians book,
and I'm fascinated, but also feeling some trepidation. I understand that
there are some unique difficulties associated with mead brewing, and I don't
mind making the sacrifice of work and time if the end result is a beverage
that will make me proud. Which brings me to my next question: is it worth
it? I know that the best beer I ever tasted was the first bottle of my
own homebrew, and I wonder if the first bottle of mead will be as good.
Anyway, suggestions, pointers, encouragement or howls of derisive laughter
would be much appreciated. Thanks.

  • Steve Tinsley


Subject: Unstuck Mead
From: Mark Ottenberg <>
Date: Mon, 9 May 1994 14:56:47 -0400 (EDT)


I recently wrote about 3 stuck mead batches I had. Here is a

status report on one of them from the "Why Me / What the ___ Departments":


Sunday night I went to rack my first batch of Barkshack Ginger Mead (and
boy does it SMELL GREAT) and noticed some bubbling in a bottle marked #3.
Number 3? But that batch never even started fermenting??

Yup, seems Batch #3, the campden tablet test batch is now fermenting good
and steady. This batch has been around for over 3 months and had more
yeast added after 1 month of inactivity. And now, now that I'm planning
on either tossing it or finding some yeast hulls and some low ph strips,
it has spontaneously started to ferment.

Go figure !!! …

…Then again, with my luck, it will only be a contamination yeast …


  • – Mark


Subject: Wyeast Mead Yeast
From: Keith Schwols <>
Date: Mon, 09 May 94 13:33:26 MST

Does anyone have the ferment profile for the Wyeast Mead yeasts (Sweet and
Dry)? I'm curious to the optimium ferment temps and the apparent attenuation
for these yeasts. I seem to be getting about 50% attenuation with the
sweet mead yeast (2 batches) and was wondering if thats all the yeast can




  • – Pub (pub) n. A meeting place where people| ]<eith Schwols

attempt to achieve advanced states of mental| (303) 225 – 9179
incompetence by the repeated consumption of |
fermented vegatable drinks. – Kryton |


Subject: Ethiopean Tej
Date: Mon, 09 May 1994 19:29:40 -0400 (EDT)

We make six varieties of mead here at The Meadery at Greenwich. We have
distributors in New York and Minnesota. we can forward you thr names
if you want to obtain it in your local liqauor stores in those states.
We are in need of distribuors in other states. We ship mail order to all 48
states from our 800 number 1-800-MEADERY. What I am writing your digest about
is Ethiopean Tej. It is a honey wine with hops added. There are two wineries
in Virginia that make it for the Ethiopean restaurants in Washington. It
is not disagreeable, but several Ethiopean restaurant owners in NC NYC
have approached us to make them some real tej. They feel what is being
made in Virginia is nbot the reawl think( not the real thinbg)
(not the real thing) finally! Does any one have a recipe for Tej or
know where we could get some of the real thing.???? Bob Stevens

End of Mead Lover's Digest #301