Mead Lover's Digest #0471 Wed 3 April 1996


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



Mead sweetness (Chickengrrl)
Re: Mead Lover's Digest #470, 30 March 1996 (Olin J Schultz)


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Subject: Mead sweetness
From: Chickengrrl <>
Date: Sun, 31 Mar 1996 07:38 -0800 (PST)

Hi all,

To add to the thread posted in the last MLD, I'm also curious

about the sweetness of mead. In order to get it as sweet as I would
like, I increased the starting gravity to about 1.180(I don't really know
'cause my hydrometer maxes at 1.170). Problem now is the must got off to
a really slow start and I'm not sure it will go as far as it usually
does. I aerated it just like in the past and ferm. at the same temp.
Anyone have a similiar problem? Solutions? I think next time I will
make a starter batch(3/4 gallon) and add the rest of the honey to bring
it up to one gallon after the first amount is fermented. Anyone see a
problem with that?

Subject: Re: Mead Lover's Digest #470, 30 March 1996
From: (Olin J Schultz )
Date: Sun, 31 Mar 1996 22:40:42 -0800

designed for such a task. The Wyeast liquid sweet mead yeast has an
alcoholic tolerance of only 9-11%. I made a batch that was very
sweet… and quite delicious… using only 12lbs of honey for a 5
gallon batch.

I tasted a 12 month old pomegranate mead today. The color was a

light amber. The pomegranate was undectable in the nose but provided a
tartness that was unique and might be desirable and refreshing in the
upcoming summer heat. I'm not exactly sure how much pomegranate went
in originally, but I could ask the mead maker if any of you are still
interested in this topic.

I too have had the hanging yeast stalactite syndrome. I always

fined with sparkolloid, shaken it up, and went on with business. I
would be interested in knowing how common this is with other mead

Olin Schultz

From: Nick Dechman <>
Date: Tue, 2 Apr 1996 15:18:06 -0500

I'm in the process of making my first mead after a false start or two. I've
found that my local brew shop, though they carry honey for mead, doesn't seen
to cater to the mead-making populace. I'm interested in chatting with folks
from my area (Cambridge, MA) who are more experienced than I, but I can't seem
to find them. If you're interested in chatting with another local, send me
some mail…

Nick Dechman

End of Mead Lover's Digest #471