Mead Lover's Digest #54 Fri 11 December 1992

Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator


Re: Pineapple mead (Mark N. Davis)
Re: Brick-o-honey (Mark N. Davis)
re: Keeping Honey (David Godley)

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Date: Thu, 10 Dec 92 13:31:52 PST
From: Mark N. Davis <mndavis@pbhya.PacBell.COM>
Subject: Re: Pineapple mead

> Chuck asks:
> I'd like to make a Pineapple mead. The plan is to use about 1 gallon of
> canned pineapple juice and 12# of clover honey for a 5-gallon batch. I'm
> looking for suggestions on quantities and for other fruits/spices/honeys
> that would blend well and add character to this drink. Thanks in advance

If you want to get exotic you might want to try some coconut milk. It not
only keeps up the tropical theme, but makes a sort of Pina-Colada mead. As
far as spices go, perhaps use those that are used in spiced rum (whatever
they are – read a bottle label?) to further follow the Pina-Colada style.
Just a thought anyway…


Date: Thu, 10 Dec 92 13:36:18 PST
From: Mark N. Davis <mndavis@pbhya.PacBell.COM>
Subject: Re: Brick-o-honey

> ] The guy on the phone said they sell it
> ]in liquid form (heated over several days) or solid 'brick' form.
> ]Maybe the solid form would be easier to use, I could dissolve in
> ]hot water when I want to use it?
> Manipulating a 60 pound block of honey over a stewpot in order to melt
> off three or four pounds could be a pretty amusing sight…

That's what they make chainsaws for >:-) But seriously, I imagine that
it would be easily maleable enough to slice to the desired size with more
common culinary cutting devices. Assuming that its not 'runny' it would also
be very easy to weigh the slices accurately too, for those who like to be
precise with their ingredients.


Date: Fri, 11 Dec 1992 12:05:20 +1100 (EST)
From: David Godley <>
Subject: re: Keeping Honey

> scojam@scojam.Auto-trol.COM (Scott James.) writes:
> ]I found a supplier Near Boulder, Colo. that sells 60 lbs of raw wildflower
> ]honey for $45 (+ $5 bucket deposit). Do you people out there think this
> ]would keep long (that is, until it becomes mead) ?
> ]
> ]I'm afraid of getting all this honey and having bacteria / wild yeast
> ]getting to it before I do.
> Honey preserves itself well; it will darken and harden over time, but
> there is too much sugar for bacteria or yeast to do more than suffocate.
> Of course, unless it's covered, it might attract bugs.

The other option is to freeze it. When thawed it returns to its original
state and can be used as if it was never frozen. This has the added
advantage of (effectively) an indefinite storage time….


David Godley c/- Dept. Geography, Monash University, Clayton 3168 AUSTRALIA

End of Mead Lover's Digest