Mead Lover's Digest #0394 Sat 1 April 1995

 

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

 

Contents:

Buckwheat honey (IO11262@MAINE.MAINE.EDU)
Black Mead ("Daniel S McConnell")
17th Annual UNYHA Competition (Kaltenbach@aol.com)
Re: Mead Lover's Digest #393, 26 March 1995 (Laurence Hoess)

 

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Subject: Buckwheat honey
From: IO11262@MAINE.MAINE.EDU
Date: Sun, 26 Mar 95 17:13:50 EST

I have used Buckwheat honey in a few batches of mead and the results

have been less than satisfactory. My first was a cider mead which turned
out O.K. with a little aging. The second was from juice from concentrate
and that had a pretty bad flavor/aroma from the buckwheat honey that I
am hoping will age out. I have also made a cordial that had a funny
buckwheat aftertaste. Unless the flavor ages out, the only thing I
will be using buckwheat honey for is my toast in the morning.

  • -glen

 


Subject: Black Mead
From: "Daniel S McConnell" <Daniel.S.McConnell@med.umich.edu>
Date: 26 Mar 1995 21:06:33 -0500


Subject:  Black Mead

Spencer quotes then answers me:
> > 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"?

A mead of this type was entered in last years Mazer Cup and I discussed
potential categories with the meadmaker. We decided that it was a spiced
mead (based on the 50% fermentable guideline) and entered it as such.
Upon tasting it, I think it is more stoutish than anything else and should
have been entered as a braggot. The extra bottle rests in my basement.

Why was this made? It sounds like a interesting experiment to me. Honey
sweetness and burned malt bitterness………Actually, I have been tempted to
play with this sort of mead.

DanMcC


Subject: 17th Annual UNYHA Competition
From: Kaltenbach@aol.com
Date: Thu, 30 Mar 1995 20:11:38 -0500

It's not too late to enter the UNYHA 17th Annual AHA-sanctioned
Competition! It's a great chance to get some credit for brewing great
beer or mead! Prizes and high-quality certificates are awarded to 1st,
2nd, and 3rd place winners. Best of show prize is a complete home
kegging system! Send in those entries!

_______________________________________________________________________

Upstate New York Homebrewers Association
17th Annual Competition and 6th Empire State Open

 

Saturday, April 22, 1994
McGinnity's Restaurant and Party House
534 West Ridge Road
Rochester, New York

 

Doors open at 6 PM — Judging begins at 7 PM
Admission: $5.00

 

Come & join the fun! Enjoy complimentary samples of homebrew!

 

_______________________________________________________________________

11 HOMEBREW STYLES WILL BE JUDGED:

British Ale Light Lager Porter & Stout
North American Ale Amber Lager Belgian
Brown Ale Dark Lager Specialty
Mead Looks Like "Saranac Pale Ale"

 

No entries will be accepted after April 12.

 

Contest entries may be entered at homebrew shops in Rochester, Buffalo,
Syracuse, Utica, Ithaca, Binghamton, Albany, and the Hudson Valley

  • -or- they may be shipped. Send email request to address below for more

information.

 

Prizes:

* Prizes are awarded for 1st, 2nd, and 3rd places in all categories
* For all categories (except Looks Like): Malt extract or other brewing
supplies (honey for Mead category)
* For Looks Like "Saranac Pale Ale": Prizes awarded by F.X. Matt's
Brewery

 

Prizes For Best of Show:

1st Prize — Complete home kegging system
2nd Prize — $50 gift certificate for homebrew supplies from The Wine
Press & Hops
3rd Prize — $25 gift certificate at Rohrbach Brewing Company

 

(All categories except Mead and Looks Like "Saranac Pale Ale" compete
for best of show.)

*** Contest Sanctioned by the American Homebrewers Association ***

For more info about our competition, email me at the address below:


Tom Kaltenbach Member, Upstate New York Homebrewers Assoc.
Email: kaltenbach@aol.com Rochester, New York, USA



Subject: Re: Mead Lover's Digest #393, 26 March 1995
From: Laurence Hoess <lhoess@swcp.com>
Date: Fri, 31 Mar 1995 08:42:03 -0700 (MST)

I have read that the when wine is kept in oak castes it is exposed to
air. This actually helps the aging process. The trick is knowing how much
oxigen is too much. In your case I wouldn't worry about it since it seem
its only been racked a few times.


Scott


End of Mead Lover's Digest #394


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