Mead Lover's Digest #0393 Sun 26 March 1995


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



Way-cloudy mead after 1 year (Scott Bukofsky)
Clarifiers (
braggot & yeast (
Lalvin D-47 (Eric James Urquhart)
port (Mark Taratoot)
A good honey supplier ("KYLE T. PETERSON")
Fifth Annual March Mashfest _Results_ (Brian J Walter (Brewing Chemist)


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Subject: Way-cloudy mead after 1 year
From: Scott Bukofsky <>
Date: Wed, 22 Mar 1995 09:50:17 -0500 (EST)

Well, a year ago I made a plain mead (15 lb honey, 5 gal water, prisse de

mousse yeast). After letting ferment out thoroughly and letting sit in
the carboy for many months, I decided to go ahead and bottle. I figured
it would clear by itself eventually–wrong!!

It's been a year now, and the mead is dang cloudy. I've heard a lot of

stories about meads that started cloudy clearing by themselves eventually
(after years), but I'm really annoyed. I was debating emptying the
bottles back into a container and fining with bentonite, but I'm
wondering if the oxidation produced will be worse than the cloudiness.
Any suggestions, or should I just be patient? By the way, I have made
many batches of melomel which always clear much better/quicker than plain
meads. Is there a scientific reason for this?



Subject: Clarifiers
Date: Wed, 22 Mar 1995 11:10:49 -0500

Hi all; got some questions concerning clarifying agents. I've got a batch of
pumpkin mead going that should be ready to bottle soon, but it is still very
cloudy. I've never used anything to clear my meads, preferring to let it
settle out naturally, but I'll be moving soon and want to have this bottled
beforehand. Having no supply store near, I mail ordered some bentonite and
sparkolloid, but neithe one came with instructions. Anyone have any helpful
hints? Or should I just rack and dump some in? TIA, Nunc est Bibendum (Latin; "Now is the time to drink")


  • -Ray Ownby- "In Wine there is Truth" -Dostoyevsky

Moses Lake, WA ("In vino veritas")


Subject: braggot & yeast
Date: Wed, 22 Mar 95 13:11:48 EST

Daniel S. McConnell wrote:
> Where would you enter a mead made with 5 gal water, 12
> lbs of honey and 1 lb of black patent malt?

Why would you make such a thing? That's what I want to know? Just so
I don't have to judge it 🙂 Maybe black patent malt could be
considered a "spice"?

> I am currently infatuated with Lalvin D47 which really seems to
> accentuate the aromatics. Works well with fruit blossom honeys.

I have to second Dan on this one. The local food co-op recently found
a source for apple blossom honey. I did a quickie with a couple
pounds in a gallon with ale yeast. It was yummy so I went back and
bought 30 pounds of honey. Then I asked "but what yeast?" I got
slants of D47 and a "Sauternes" yeast from Dan (Sauternes has such
luscious flavors in it, and I thought/hoped some of it might be from
the yeast.) I made 2 gallons with 5 lbs of honey and pitched each
into a gallon. The D47 left me with a dry, fruity mead after a couple
of months. The Sauternes seems to be not quite done, and is throwing
lots of sulfur. So now I've got 5 gallons going with the D47.

I had planned to make a cyser with the rest of the honey, and still
may, even though cider season is about over.

=Spencer Thomas in Ann Arbor, MI

Subject: Lalvin D-47
From: Eric James Urquhart <>
Date: Wed, 22 Mar 1995 11:16:23 -0800 (PST)

Hello everyone,

I just finished bottling a 4 way cider trial last night form

local apples (I know this is the mead digest but read on) and agree
with Dan McConnell's infatuation with Lalvin D-47. It really picked
up the aromatics of the cider. From the aroma's coming from the
tasting glass I could see where this could make an amazing mead
yeast. The other 3 yeasts were Wyeast's sweet mead ( sulphite =
death to this yeast at any level), Epernay II from Red Star and
Vierka's (I think) cold ferment strain from Dan McConnell.
Fermentation was done cold, approx. 45 F, after starting at room
temp. and continued for approx 3 weeks. Needless to say the I have
no idea how the Wyeast worked as it refused to ferment and by the
time I got another culture in I had an infection and a batch of drain
food. Epernay was alright but "yeasty" and the cold ferment appeared
to be less attenuative leaving the cider sweeter with good flavours.

Next year I will do separate 5 gallon batches with the cold

ferment and D-47 probably as cysers at room temp. to get a bit more
yeast character in the finished product. The juice was only 1.050
and would benefit from the flavour and fermentable solids present in
the honey. It should make a very tasty cyser. My first impressions
are that D-47 is the winner.


Dept. of Biological Sciences, Simon Fraser University,
Burnaby, British Columbia, Canada

Subject: port
From: Mark Taratoot <taratoot@PEAK.ORG>
Date: Wed, 22 Mar 1995 16:12:59 -0800 (PST)

I am going to be bottling a blacberry wine soon, and I was considering
turning a few bottles into blackberry port. The wine had a low OG
(1.08+) and should be a nice summer table wine in a few months. I have
never made a port and was curious what others had used to fortify
mead/wine before. My initial thought is to use dark rum to add a
sweet/full flavor to the somewhat thin bodied wine. If anybody has any
ideas on how much to use, or suggestions on any other spirits, I would
love to hear them.


  • -mark taratoot


Subject: A good honey supplier
Date: Wed, 22 Mar 1995 23:54:54 -0600 (CST)


I recently read the postings requesting names of quality honey suppliers
at a fair price. I am suprised that no one has mentioned "Blue Ribbon Honey"
located in Chisago City, MN. They supply many different types of specialty
honey flavors like Basswood, Sunflower, Buckwheat, Orange Blossom, Clover,
and Wildflower. I have found that I get much better tasting Mead using
their honey rather than the "blended to death" honey from most suppliers.
As I mentioned, I am never disappointed with their quality, they wom 4 Blue
Ribbons at last years Minnesota State Fair in various flavor categories.
You can't beat their prices and they ship in many different sizes. This is
not a plug, I am just sharing my experiences. You can request a price list
by contacting them at the following address:
Blue Ribbon Honey, 9660 292nd St., Chisago City, MN 55013;
Or telephone: (612) 257-1017

Wassail!, Kyle

Subject: Fifth Annual March Mashfest _Results_
From: walter@lamar.ColoState.EDU (Brian J Walter (Brewing Chemist))
Date: Thu, 23 Mar 1995 11:07:10 -0700 (MST)

Fifth Annual March Mashfest Competition Results

(Scoresheets will mail Friday, Prizes soon after)

Judging was 17-18 March 1995 – 142 Entries

Best of Show – John Landreman Belgian Wit

Light Lagers 11 Entries
1st Bryan Dawe Bohemian Pilsner
2nd Dave Shaffer Bohemian Pilsner
3rd Bob Kaufman Dortmund/Export

Amber/Dark Lagers 13 Entries
1st Bryan Dawe Trad. German Bock
2nd Bryan Dawe Vienna
3rd Bob Kaufman Helles Bock

Pale Ales 20 Entries
1st Dave Shaffer English Pale Ale
2nd Keith Schwols American Pale Ale
3rd Mark DeMay India Pale Ale

Brown Ales 16 Entries
1st Matt Nieberger English Brown
2nd Bob Miller Dusseldort Alt
3rd Ken Kroeger English Mild

Porters 8 Entries
1st Dennis Nicks Brown Porter
2nd Bob Kaufman &

Rex Cling Robust Porter

3rd David Sinton Robust Porter


Stout Beers 9 Entries
1st Dan Rabin Sweet Stout
2nd John Leazer Foreign-style
3rd Keith Schwols Classic Dry Stout

Strong Beers 8 Entries
1st Jon & Tom Haux English Old Ale
2nd Dan Rabin Imperial Stout
3rd Mark Groshek Barley Wine

Belgian Beers 11 Entries
1st Chuck Youngflesh

& Chris Ely Dubbel

2nd Bob Kaufman Tripel
3rd David Sinton Belgian Strong


Wheat Beers 11 Entries
1st John Landreman Belgian Wit
2nd Mark Groshek Weizenbock
3rd Robert Poland Weizenbock

Specialty Beers 23 Entries
1st Bob Miller Smoked Porter
2nd Brian Lutz Blueberry Weiss
3rd Fred Frazier Chile Beer

Meads 14 Entries
1st John Carlson Traditional Mead
2nd Rob Sims Raspberry Mead
3rd Keith Schwols Coriander/Orange Peel Mead

End of Mead Lover's Digest #393

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