Mead Lover's Digest #0469 Tue 26 March 1996

 

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

 

Contents:

Stopping fermentation ("Robert A. Tisdale")
re: Pomegranate mead – request for experience (Dick Dunn)
Sixth Annual March Mashfest Results (Brian J Walter (Brewing Chemist)
My first Mead (David Bouch)

 

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Subject: Stopping fermentation
 From: "Robert A. Tisdale" <rtisdale@entomology.msstate.edu>
 Date: Tue, 19 Mar 1996 01:01:21 -0600


In the last MLD (#468) Rebecca Sobol mentioned something about using
chemicals to stop fermentation. Is there such a thing? How does it
affect taste? I have some mesquite mead that has been fermenting for
4 months and has an alcohol content of about 12.5%; I think thats
enough. Does a longer fermentation add any to quality of mead?

Bob Tisdale

Subject: re: Pomegranate mead - request for experience
 From: rcd@raven.talisman.com (Dick Dunn)
 Date: 24 Mar 96 17:49:21 MST (Sun)


Brian McGovney <chemist@io.com> wrote:
> …Has anyone ever
> attempted a pomegranate mead before (I can't imagine that NO ONE has…)

We made one long ago–relevant because the farther I go back in time, the
more I've forgotten, the sketchier my notes were, and the poorer my mead-
making abilities were. It was about 12 years ago. The fact that I haven't
tried it since then is not so much an indictment of the idea as it is a
reflection of poor pomegranate harvests here in Colorado in recent years.
I'd like to try it again but with a lot of pomegranate juice.

> …How did it turn out? How much did you use?…

In a 5-gallon batch, I initially used 60 oz, then later added another 16
oz. This seemed a lot at the time, but the pomegranate flavor didn't come
through very well. Nor did the color hold up…it ended up slightly on the
orange side of gold, not at all red. It seemed like it had potential that
was never realized.

>…What qualities did it lack (I'm guessing acidity) which I might be
> able to add at the outset?…

I didn't find it lacking acidity. But as I said, the pomegranate flavor
didn't come through the way I wanted.

It wasn't a strong mead…starting gravity was 1.070.

  • —

Dick Dunn rcd@talisman.com Boulder, Colorado USA

Turn off the tube. Hang up the phone. Get out of the car. Log off.
Get out and live! 

Subject: Sixth Annual March Mashfest Results
 From: walter@lamar.ColoState.EDU (Brian J Walter (Brewing Chemist))
 Date: Mon, 25 Mar 1996 10:24:31 -0700 (MST)


Sixth Annual March Mashfest Results

This Mashfest has been our most successful to date. 201 entries were
collected and judged Friday and Saturday March 22-23, 1996. The Mash
Tongues would like to thank all who entered and all who made the trip to
Fort Collins to judge.

Best of Show Beer (180 Beer Entries)

Tony DeMarse, Greeley CO Brewnion Colony
May Q-P Honey Wheat Specialty, Classic Style American Wheat

Best of Show Mead (21 Mead Entries)

Scott Mills, Ft Collins CO Mash Tongues
Mighty Fine Wine Traditional Mead

Lagers (19 Entries)
First Place

Dave Shaffer, Lafayette CO
Lizard Head Lager

Second Place

Cory Buenning, Conifer CO Hop Barley & the Ale'ers
Dark Side Lager

Third Place

Bill Irwin, Littleton Foam on the Range
Kolsch 5 Kolsch

Pale Ales (19 Entries)
First Place

Gregory Cross, Rocky Ford CO
Broken Heel IPA IPA

Second Place

Dave Shaffer, Lafayette CO
Mullethead Ale

Third Place

Bill Irwin, Littleton CO Foam on the Range
EPA #3 English Pale Ale

English Bitters (16 Entries)
First Place

John Leazer, Ft Collins CO Mash Tongues
Firelight ESB English Special Bitter

Second Place

Patrick Moore, Englewood CO
Tingling Nosehair ESB English Special Bitter

Third Place

Scott Mindrebo, Lake Jackson TX Brew Bayou

(Hoppy) Cold-Conditioned Ales (13 Entries)
First Place

Dave Cuthbert, Ft Collins CO Mash Tongues
Uncommon CA Common

Second Place

Keith Schwols, Ft Collins CO Mash Tongues
Alt Enough To Drink Altbier

Third Place

John Landreman, Colorado Springs CO
Wildcard Alt Altbier

Scottish Ales & Porters (14 Entries)
First Place

Dave Shaffer, Lafayette CO
Storm Peak Porter Porter

Second Place

Brian Kelly, Denver CO Deep Wort
Pests Porter Porter

Third Place

Larry Pyeatt, Ft Collins CO Mash Tongues
Easy Trails Porter Porter

Brown Ales (18 Entries)
First Place

Larry Pyeatt, Ft Collins CO Mash Tongues
Easy Trails Mild Brown Ale

Second Place

Roger Whyman, Littleton CO The Unfermentables
Bear Creek Brown Ale II

Third Place

Richard Morris, Jr., Colo Springs CO
Twink's Brown Ale

Stout Beers (20 Entries)
First Place

Bruce DeBolt, Lake Jackson TX Brew Bayou
Oyster Creek Stout

Second Place

John Leazer, Ft Collins CO Mash Tongues
Knockout Stout – Round 4

Third Place

Paul Rasey, Milliken CO Brewnion Colony
Shamrock Stout

Wheat Beers (14 Entries)
First Place

Mark Groshek, Denver CO The Unfermentables
Wunschloses Ungluck Weizenbier German Weizen

Second Place

John Landreman, Colorado Springs CO
Bison Weizen German Weizen

Third Place

John Adams, Westminister CO Keg Ran Out Club (KROC)
A Chicken In Every Pox

Belgian & Strong Ales (20 Entries)
First Place

Richard Mincer, Cheyenne WY High Plains Drafters
Trifurcated Trippel Strong Ale Belgian Tripel

Second Place

Ray Poarch, Arvada CO The Unfermentables
(Not Named)

Third Place

Mark DeMay, Ft Collins CO Mash Tongues
Brain Lubrication

Smoked & Specialty Beers (12 Entries)
First Place

Tony DeMarse, Greeley CO Brewnion Colony
May Q-P Honey Wheat Specialty, Honey Amer Wheat

Second Place

Keith Schwols, Ft Collins CO Mash Tongues
Dragon's Belch Rauchbier

Third Place

Brian Walter, Ft Collins CO Mash Tongues
Winter Rye Specialty Beer, Rye

Fruit & Herb Beers (16 Entries)
First Place

Jim Suhoza, El Dorado CA Haze
Chilly Willy Chile Beer

Second Place

Scott Mills, Loveland CO Mash Tongues
Flower Power Rosewater Beer

Third Place

William Geithman, Erie CO Keg Ran Out Club (KROC)
Son of CBS Raspberry Cocoa Stout

Meads (21 Entries)
First Place

Scott Mills, Loveland CO Mash Tongues
Mighty Fine Wine Traditional Mead

Second Place

John Carlson, Denver CO Hop Barley & the Ale'ers
Crystal Meth Mint and Cranberry Honey

Third Place

Keith Schwols, Ft Collins CO Mash Tongues
Hot to Trot Cinnamon, Chili Flakes
(Hot Cinnamon)

Score sheets should be in the mail this week; target date is Thursday.
Direct any comments or questions to
Brian Walter, walter@lamar.colostate.edu

Brian J Walter | Homebrewer, Certified | walter@lamar.colostate.edu
Chem grad – CO St Univ| Beer Judge & President| RUSH Rocks Best!
Fort Collins, CO | Mash Tongues Brew Club| GB Packers-11 X NFL Champs

Subject:  My first Mead
 From: David Bouch <bouchd@wasc.egginc.com>
 Date: Tue, 26 Mar 1996 11:05:42 -0500


Gentlmen/ladies,

I am working on my first Mead and have some questions on what's
happening so far. My OG was 1.072 one week later when I racked into
secondary the SG was 1.036 and last week I noticed that it was slowing
down and starting to fall clear. I racked this weekend to clean out the old
yeast and the SG was at 1.002 and it has continued to clear. Can it be
that fermentation is done already and if it is how long should I wait to
bottle I had not expected this so soon. Any help would be greatly
appreciated TIA. Private Email OK

Dave

bouchd@wasc.egginc.com


End of Mead Lover's Digest #469

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