Mead Lover's Digest #48 Thu 03 December 1992
Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator
Date: 1 Dec 1992 09:48:30 -0500
From: "Daniel F McConnell" <Daniel.F.McConnell@med.umich.edu>
Subject: milk and honey
Subject: Time:9:45 AM
OFFICE MEMO milk and honey
Whilst researching a talk on the making of mead for the Third Annual Taste of
The Great Lakes Regional Homebrew Conference, I came upon a number of
references to "milk and honey", including Biblical as in "the land of…."
Anyway, during a sleepless night (due to a 2 month-old daughter) I had an
inspiration. Were these guys talking about fermenting the stuff??? Sure
enough the next thing I knew (4AM) I was gently heating a gallon of whole milk
containing 2.5 lb of honey (no acid this time, I was afraid it would curdle the
milk). Fermentation proceeded well, except for lots of some cheesy floating
material. Racking produced a revelation…this stuff tastes like sweetened
Devon cream! No sour-milk taste at all. Now the questions. What is this? Is
this a Metheglin? Has anyone else tried something similar? Would this be good
Date: Tue, 1 Dec 1992 11:05:27 -0500
From: email@example.com (Michael Galloway)
Hello Mead Makers,
I have finally managed to get psyched up to do some 1 gal batches of mead
and realize that i have a few questions. Let me say thanks in advance and
please pardon me if I ask any really dumb questions.
First, what are the 'standard' texts on meadmaking? I am basing
my first attempts on Papazian's NCJOHB homebrewing book. I like
technical books, like Miller's homebrewing book.
Second, is there a consensus on yeasts? Is mead essentially wine
and should I use my favorite wine yeast?
Third, Initial gravities? What is an appropriate initial gravity?
I guess what I'm getting at is what is the appropriate dilution of
honey with water?
Forth, what about balancing the acid of the 'must'? I can do acid
titrations. Is there an appropriate acid level for mead?
Fifth, is there a consensus on the idea of boiling the must? Or
do people just pasteurize at 160-170 F. One of my favorite aspects
of honey is the aroma.
Sixth, are spices and other adjuncts necessary or is plain honey
Well, thats about all i can think of off the top of my head. Any other
advice will be greatly appreciated!
Michael D. Galloway (firstname.lastname@example.org)
Living in the WasteLand (of Beer, that is)
End of Mead Lover's Digest