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Mead Lover's Digest #0434 Fri 6 October 1995


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



Salt City Contest ("Kieran O'Connor")
Re: Mead Lover's Digest #433, 29 September 1995 (Brian Ehlert)
Recipe Request (


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Subject: Salt City Contest
From: "Kieran O'Connor" <>
Date: Sat, 30 Sep 1995 07:47:54 -0400 (EDT)

I post this here since it will be of interest to mead makers, as well as
beer and cider makers.

Announcing the Salt City Brew Club's (Syracuse, NY) 10th annual contest.
We hope you'll enter and/or judge at our annual competition. here's why
you should do so:

1) Best fo Show First prize earns a $200 gift certificate to a local shop
(he also does mail order)

2) ****We'll take any size bottle, any color bottle, and even carbonators
(which will be returned).*****

3) We have nifty prizes for each category.

4) We'll be having a mini pub crawl after the event

5) There are spiffy extras for those who judge/steward.

6) Meads and ciders will have their own best of show. The Best of Show
prize is a $50 gift certificate, and 3 bottles of commercial mead.

If you'd like a competition packet, please email me, or call (315)
449-2844. Write to Kieran O'Connor, 313 Cooper Lane, DeWitt, NY 13214.

The contest date is November 11, deadline for entries, October 28.


Kieran O'Connor
Syracuse, N.Y. USA

In vino veritas; in cervesio felicitas.


Subject: Re: Mead Lover's Digest #433, 29 September 1995
From: Brian Ehlert <>
Date: Mon, 2 Oct 1995 07:57:07 -0400 (EDT)

On 29 Sep 1995 wrote:
> Subject: Re: Buckwheat Honey Mead
> From:
> Date: Mon, 25 Sep 1995 18:53:32 -0400
> I am in the process of experimenting with different types of honey in my
> meads. Until recently, I had strictly been a Clover honey from Safeway kind
> of Guy. I recently bottled a gallon batch of Buckwheat honey still mead
> (after approx 3 months in the fermenter) and am interested to know how long
> will it need to age?
> I tried one bottle a week after bottling and found the honey flavor to be
> very different than my clover meads. It is much more honey like, but also
> more mediciny.
> Since I only made 1 gallon, I only have 9 bottles left. That's why I would
> like some advice on when I should try my next sample.

Buckwheat is a very complex honey. You may not even realise the various
character, yet.

I have had the best luck of presenting the character well by aging for
about one year. Unfortunately, it is a long time but I feel well worth it.

This happens to be the only honey that I have worked with for the last
two years, trying to bring its unique character forward. I have found
that the yeast makes a big difference in the final character. Above,
when I mentioned one year, was using Red Star Champange yeast.

Oh, and watch out about calling that a still mead just yet. Buckwheat
can keep yeast happy for quite a while and the fermentation can slow to a
crawl. So if you don't want to sulfite yo may want to be prepared for
slight effervesence in a years time.

my $0.05.

Brian Ehlert

Subject: Recipe Request
Date: Thu, 05 Oct 1995 14:41:00 -0500

I am in the pre-getting started phase (thinking about doing it, but haven't
made any moves) and am soliciting for some easy recipes. My tastes run
toward sweet and strong (in mead, too!), with a little cinnamon. I have no
equipment and the most elementary grasp of the procedure, so it can't be
anything complicated. Any input can be sent to:

Jennie Murphy

Thanks in advance. 🙂

End of Mead Lover's Digest #434

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