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Mead Lover's Digest #0441 Sun 29 October 1995

 

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

 

Contents:

Mazers (Spencer W Thomas)
Prickly Pear ("JOHN A. JR. CARLSON ")
sodium benzoate (john hubbert)
Re: Mead Lover's Digest #440, 23 October 1995 (Ted Major)
Hazelnut mead questions (aflinsch@njebmail.attmail.com)
Brews? You there? ("Lee C. Bussy")

 

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Subject: Mazers
From: Spencer W Thomas <spencer@engin.umich.edu>
Date: Tue, 24 Oct 1995 09:27:03 -0400


Here's one way to get yourself a mazer: enter a winning mead in the
Mazer Cup Mead Competition (May or June 1996, I believe). 1st, 2nd,
and 3rd in each of 8 categories wins a hand-thrown mazer from the
Pewabic Pottery in Detroit. Mine (2nd place cyser, 1993) is proudly
displayed in my china cabinet. I keep trying for another 🙂

Information on the Mazer Cup competition will be posted here when the
time is nearer. For now, just keep back 2 bottles of your best meads.
(There are no restrictions on bottle size or style. We'll gladly
accept 750ml bottles of heavenly mead. 🙂

(FWIW, my only connection with the competition (so far) is as a judge
and erstwhile entrant.)

=Spencer Thomas in Ann Arbor, MI (spencer@umich.edu)


Subject: Prickly Pear
From: "JOHN A. JR. CARLSON " <jcarlson@du.edu>
Date: Tue, 24 Oct 1995 07:37:33 -0600 (MDT)


I recently picked a bunch of prickly pear and plan to brew some mead with it.
I wanted to do a smaller test batch by preparing some fruit and adding it
to already fermented sweet traditional mead.

What I encountered when I boiled 6 lbs. of prickly pears with 2 gallons
of water was very strange. I boiled for two hours and drained the sweet
thick purple liquid into a small carboy. I pitched ten grams of yeast
and the stuff fermented. The concentrated fermented fruit juice is very
sour now. I am afraid that somehow I might have contaminated the stuff
so I am reluctant to blend it into good sweet traditional mead.

Does anyone have any experience with prickly pear? I am sure the quality
of the fruit picked in the wild can vary greatly. I wanted to get some
data points from those who have had success with this sometimes awesome
fermentable.

Thanks in advance,

John
jcarlson@du.edu



Subject: sodium benzoate
From: john hubbert <hubbert@lance.colostate.edu>
Date: Tue, 24 Oct 95 15:17:22 -0600


I've found some very tasty cider at a good price for
use in my brewing recipes. Unfortunately the maker
put some sodium benzoate into it. Is there any way
to neutralize the sodium benzoate?? I have used
the cider before and it took more than a year to get
it to ferment completely.

John Hubbert


Subject: Re:  Mead Lover's Digest #440, 23 October 1995
From: Ted Major <tmajor@parallel.park.uga.edu>
Date: Wed, 25 Oct 1995 08:39:47 -0400


The best bulk honey prices I've found here (Athens, GA) range from $1.39/lb
for Wildflower honey to $1.65/lb for Tupelo and $1.69/lb for Sourwood.
Has anyone made a sourwood honey mead? It seems to have a very good aroma
and flavor (stronger than the Tupelo I have in secondary right now).
Seems like a good candidate for a tasty mead.
Ted Major
tmajor@parallel.park.uga.edu


Subject: Hazelnut mead questions
From: aflinsch@njebmail.attmail.com
Date: Fri, 27 Oct 1995 07:29:00 -0500

A friend recently asked me about the possibility of producing a hazelnut
flavored mead. I think that I would have 2 options

1 – make a plain traditional mead and add hazelnut extract prior to
bottling.
2 – make a 'nut-o-mel' , using hazelnuts and fermenting them with the mead.

I would prefer to go with option 2, but have a few concerns/questions.
Since I do not always boil my meads (no need to startup the boil/noboil
thread again, I boil the water, then add honey – makes it easier to
dissolve).

Should I boil the nuts with the water, add honey, cool and ferment, or boil
the water, add honey and nuts then ferment ?

Also should I grind or crush my nuts (the hazelnuts that is) prior to
fermenting them with the mead or leave them whole?

My main concern is about the fats/oils present in the hazelnuts and how they
will affect the mead. Should I be concerned about this or just forget about
it. I think that the oil would fload on the mead, then I could siphon the
mead out from under the oil. Since I do not plan on boiling the nuts, would
oil extraction even be a problem?

TIA
Alex Flinsch

…American, Brewer, Consultant, Druid…. any questions?


Subject: Brews?  You there?
From: "Lee C. Bussy" <leeb@southwind.net>
Date: Sun, 29 Oct 1995 12:51:14 +0000


Sorry to waste bandwidth here folks but it is sorta mead related….

Bruce Stevens, if you are out there, your address isn't working (or I
have the wrong one). Please respond.

On a more related note, anyone know how to contact the lady that
edit's the Bee's Lees?


  • -Lee Bussy | Sleep is a poor substitute |


leeb@southwind.net | for Caffeine |
lee@roadkill.org | |



End of Mead Lover's Digest #441


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