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Mead Lover's Digest #0508 Sun 10 November 1996

 

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

 

Contents:

Re: Mead Lover's Digest #507, 3 November 1996 (Tidmarsh Major)
Corks or caps? (Steve.Busey@mailport.delta-air.com)
Re: Mail order Tupelo Honey (Wayne A Sawdon)
Local Group ("Howard R. Bromley")

 

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Subject: Re: Mead Lover's Digest #507, 3 November 1996
From: Tidmarsh Major <tmajor@parallel.park.uga.edu>
Date: Mon, 4 Nov 1996 08:03:15 -0500 (EST)


I'm glad Sean's habanero pale ale turned out well. Sounds like a much
better flavor match than a stout. My friend used 3 whole,
fresh-off-the-plant habaneros in the secondary of 5 gal of stout
for about a month I think. The strong flavor of the stout masked any real
habanero aroma, so the result was a very bitter beer with an inordinate
amount of heat as an aftertaste. Did you remove the seeds when you diced
the peppers? Perhaps more habaneros without seeds would allow for more
aroma without the unbalanced heat that has scared me away from mixing
peppers and fermented beverages.
Breow hael,
Tidmarsh Major
tmajor@parallel.park.uga.edu

On 3 Nov 1996 Sean Cox wrote:

>
> nicely. I used 2 (count 'em, two) diced peppers in 5 gallons of low-hops
> Pale ale in the primary. The peppers were right off the pepper plant in my
> kitchen, so they were pretty fresh 🙂
>
> this year that the peppers never really ripened!) but I'd go for probably 2-3
> in a gallon, expecting to age it for a while and still wanting some flavor to
> be there–I'd also put them in the secondary next time, as the primary kept
> belching out the tasty aromas that I'd have rather kept in the beer.


Subject: Corks or caps?
From: Steve.Busey@mailport.delta-air.com
Date: 4 Nov 96 09:52:00 -0500

Hi folks, I'm relatively new to the mead list, so don't know if
this has been brought up before. How many of you use corks to
bottle vs using bottle caps? I have plenty of caps & cappers from
my homebrewing and wonder if I can get satisfactory results with
caps on my mead. I have a 5 gallon lightly spiced (clove, ginger,
cinnamon) sourwood (a very mellow honey from N. Georgia mtns) dry
mead approaching bottling, and can borrow a corking setup if it's
really an advantage. What do you think?

Also, do any of you have a preferred clarifier. I'd like to get
this bottled in the next week or two so it will have a chance to
age at least a little while before the holidays. (although it
tasted great when I racked to secondary last month. OG 1.085 SG
1.000)

Best,
Steve


Subject: Re: Mail order Tupelo Honey
From: Wayne A Sawdon <Wayne_A_Sawdon@nehi.soda.cs.cmu.edu>
Date: Tue, 05 Nov 1996 15:57:06 -0500


Brett Taylor writes:
> So I was wondering if anyone out there knows of a place I can order
> tupelo honey from. If you do I would sure appreciate knowing about it.

I recently purchased tupelo honey from:

Dutch Gold Honey Company
2220 Dutch Gold Drive
Lancaster PA 17601-1997
(717) 393-1716

They carry a variety of honeys (orange blossom, eucalyptus, blueberry, etc)
in a range of sizes (up to a 60 lb bucket) and they will ship it via UPS.
Unfortunately, they don't take credit cards, so you need to call first for
prices/availability then mail them a check before they will ship the honey.
It was a nuisance, but the honey arrived in less than a week.

  • -Wayne Sawdon

Subject: Local Group
From: "Howard R. Bromley" <bromlehr@musc.edu>
Date: Wed, 6 Nov 1996 11:53:17 -0500 (EST)


Is anyone aware of a local mead brewing group in, or near, Charleston,
South Carolina? I would be interested in finding some local people to
discuss issues, problems, recipes, etc. I know of a number of local beer
brewing groups, but nobody seems to be brewing mead! Could I be the only
one in Charleston?



End of Mead Lover's Digest #508