Mead Lover's Digest #0613 Tue 11 November 1997


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



Digby Source (Dan McFeeley)
Sir Kenelme Digby book ("Eric A. Rhude")
Re: AMA No News (
AMA? (Jeffrey Rose)
Re: Mead Lover's Digest #611, 7 November 1997 ("Dione Wolfe, Dragonweyr, N…)
Cloudy Mead (Chuck Wettergreen)
St. Louis Brews Happy Holidays Homebrew Competition (John Sullivan)


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Subject: Digby Source
From: Dan McFeeley <>
Date: Mon, 10 Nov 1997 00:00:16 -0600

Rob Watson wrote:
> I read in the FAQ about "The Closet Of The Eminently Learned Sir Kenelme
> Digby, Knight, Opened 1669", but no clear instructions were given as to how
> to get it…

Copies of the "Closet Opened" can be ordered from Beekeeping Education
Service, Wicwas Press, P.O. Box 817E, Cheshire CT 06410-0817. It's
expensive — a typewritten booklet listed at $30.00 in the 1994-1995

Joyce Miller has transcribed some of Digby's notes which can be downloaded
from Below is a listing of
what is available there.

Recipes from Kenelme Digbie, 1669

Glossary of terms.
List of Ingredients.
A Receipt to make Metheglin as it is made at Liege
White metheglin of my Lady Hungerford: which is exceedingly praised.
Some Notes about Honey
Mr. Corsellises Antwerp Meath
To make excellent Meathe.
A weaker, but very pleasant, Meathe.
An Excellent white Meathe.
A Receipt to make a Tun of Metheglin
The Countess of Bullingbrook's white Metheglin
Mr. Webbes Meath
My own Considerations for making of Meathe
Metheglin Composed by my Self Out of Sundry Receipts
My Lady Gowers white meath used at Salisbury
Sir Thomas Gower's Meteglin for health
Metheglin for Taste and Colour
An Excellent Way of Making White Metheglin
Another Way of Making White Metheglin
Another Way Sack with Clove-gilly flowers
Mr. Webb's Ale and Bragot


Dan McFeeley

Subject: Sir Kenelme Digby book
From: "Eric A. Rhude" <>
Date: Mon, 10 Nov 1997 12:03:38 -0500 (EST)

I read that there was interest in this book.

I have a couple photocopies that I could
part with. If people were interested,
I would copy them and send them out to people
for $5.00 (to cover copying) + any postage

Please E-MAil me directly at

Eric Rhude –

Subject: Re: AMA No News
Date: Mon, 10 Nov 1997 12:36:00 -0500 (EST)

While I was at the GABF in October this year I happen to run into Andy La
Morte. He told me that he is in the process of trying to revive the AMA.
Apparently the last person in charge there after Susanne Price died made a
mess of things and left town. Andy told me that he was going to try to
straighten out the mess and attempt to restore the AMA's credibility.
I hope he is successful.
Carl Saxer

Subject: AMA?
From: Jeffrey Rose <>
Date: 10 Nov 97 12:43:44 -0500

I just read a post about the apparent demise of the AMA. I recently sent
them a letter wondering why I only received one issue of the magazine
since the spring. This probably explains it. I would've appreciated some
sort of notification. This is the third time in a year that an organization
has taken my money then promptly folded. Just lucky I guess.

Subject: Re: Mead Lover's Digest #611, 7 November 1997
From: "Dione Wolfe, Dragonweyr, NM" <DKEY@MEDUSA.UNM.EDU>
Date: Mon, 10 Nov 1997 11:55:41 -0700 (MST)


I think you killed the yeast. If there is no activity by the time this is
posted, you definitely did the little darlin's in. Just repitch (with or
withour a starter) and nest time get the temp down to at least 90 deg F. This
batch should do fine.

Never Thirst,


Subject: Cloudy Mead
From: Chuck Wettergreen <>
Date: Mon, 10 Nov 1997 13:37:53 -0600

In MLD #611 Dave Moore wrote:

: Chuck Wettergreen <> says:
> … I usually use gelatin and/or chill shocking to
> clear with heretofore perfect results. The cloudiness appears to be
> almost as if I had set pectin in the mead, although there is nothing in
> it but honey, water, and yeast (plus nutrients). …

Just a thought; did you already add gelatin in an attempt to clear it?
If so, perhaps that's the problem. I'm told that gelatin requires tannin
to bind to in order for it to work as a clearing agent. Perhaps your
mead is extremely low or even completely missing tannin. Adding a little
grape tannin might provide binding sites for the gelatin and clear the

And I answer:
I have had this problem before in a cider. It apparently had a high
acid content because as I added the gelatin I watched while it
*immediately* formed a colloid (I guess) which turned the cider milky
white. After consulting the Cider Digest, where someone suggested grape
tannin, I tried it and the cider cleared up within hours.

I *had* added gelatin to this mead, but I've also been watching the Ph
very carefully and it's never been allowed to get too low. However, I
have blends (melomels and pyments) made from this same batch that I
didn't add gelatin to and they also are still cloudy. I have come to
the conclusion that you, and others who wrote, are correct. This
particular honey must have an inordinately high protein content. I
believe that when I pasteurized it, I must have let the temperature get
too high and denatured the protein (cooked it).

I considered adding tannin, but I would then have the possibility of
adding astringency, which I certainly don't want in a show mead. In the
end, I decided to bite the bullet and use some sparkloid on 5 of the 10
gallons. It dropped crystal clear within 4 hours.

So, who out there is making mead with raw honey without heating/boiling;
without sulfites; just honey, warm water to dissolve, and yeast? I've
never had an infection in a mead and am interested if anyone has been
gutsy enough to "brew wild" and survive?


Subject: St. Louis Brews Happy Holidays Homebrew Competition
From: John Sullivan <>
Date: Tue, 11 Nov 1997 06:39:51 -0800

Calling All Brewers, Judges, & Stewards!

The St. Louis Brews are holding their seventh annual Happy Holidays
Homebrew Competition on Friday, December 12 and Saturday, December 13,
1997. The competition is sanctioned by the AHA, registered with the
BJCP, and part of the Midwest Homebrewer of the Year program.

We invite all homebrewers to submit their beers and meads for evaluation
by panels of experienced judges. Our primary objective is to provide
accurate, complete, and useful feedback to the brewer. AHA style
guidelines will be used with the addition of a Christmas Brau category
with two subcategories. The St. Louis Brews treat meads aside from beer,
offering a special BOS Mead Award.

We also invite all BJCP registered judges and those interested in
stewarding to assist us in evaluating the beers submitted. Limited
accommodations in Brews members homes are available; you can indicate
your need on the Judge/Steward registration form.

Our secondary objective is to have fun, and a good time will be had by
all! All judges, stewards, and spouses are invited to attend our
Saturday holiday banquet and party as our guests.

Beers and meads will be accepted by mail between November 20 and December
6. Please visit our web site, for competition
information and on-line registration or contact

We look forward to judging your beers and meads!

End of Mead Lover's Digest #613