Mead Lover's Digest #0656 Sat 14 March 1998
Mead Lover's Digest #0656 Sat 14 March 1998
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
A lurker and his first mead ("Lanham, Steven I.")
Pitching onto the yeast cake (Tidmarsh Major)
kill those yeasties . . . ("Spies, James")
mead yeast/temp. (John Wilkinson)
Yeast Information (Brian S Kuhl)
Re: Mead Lover's Digest #655, 11 March 1998 (CLSAXER)
predicting alcohol (email@example.com)
subscribing, please include name and email address in body of message.
Digest archives and FAQ are available for anonymous ftp at ftp.stanford.edu
Subject: A lurker and his first mead
From: "Lanham, Steven I." <SLanham@bridge.com>
Date: Wed, 11 Mar 1998 03:53:53 -0600
Hello I have lurking for some time now and have asked one question but
its time to introduce myself.
I have loved mead from taste one and my liking for sweet white wine sure
took a hit once I got my hands on a bottle
The only source for mead that I know of is over 3 hours away and they
only ship in case lots! 🙁
Well after I started homebrewing beer I saw in a catalog a kit for
melomel and I jumped at it. I set it up with 19
lbs. of light clover honey blueberry extract and 5 gal of water in a 6.5
gal carboy plus acid blend and yeast food.
Because I used champagne yeast its VERY dry and just now cleared up
after 12 weeks.
I will bottle in a week or three and plan to let age for three months if
I can keep my hands off it that long.
I have transferred it off the sediment three times so far the last just
after it fell/cleared.
I am 34 years old one wife two kids and three main hobbies Brewing
Fishing and Growing carnivorous plants
Regards Steve I Lanham
P S If any of you have a sweet mead recipe my wife wants the next batch
sweeter "yes we both tried it green"
Subject: Pitching onto the yeast cake
From: Tidmarsh Major <firstname.lastname@example.org>
Date: Wed, 11 Mar 1998 08:54:07 -0500 (EST)
I've never had a mead pick up any hop bitterness when pitched onto the
yeast cake left after the primary beer fermentation. I suppose that since
it dropped out of the beer in the first place, it drops out of the mead as
well. If you're concerned about it, try pitching onto the cleaner yeast
left in the bottom of your secondary fermenter.
"Bot we must drynk as we brew,
And that is bot reson."
- The Wakefield Master, Second Shepherds' Play
Subject: kill those yeasties . . .
From: "Spies, James" <Jams@mlis.state.md.us>
Date: Wed, 11 Mar 1998 09:26:09 -0500
I would like to add some residual sweetness to my cyser mead by adding a
1 lb honey / 1/2 gal water mixture to my 5-gal batch of mead, and then
keg / force carbonate / counter-pressure bottle. However, I don't want
to begin re-fermentation of the stuff. What can I add to the mead
(definitely finished fermentation, OG 1.095, FG 0.995) to effectively
kill the pasteur champagne yeast that I used for fermentation before I
add the mixture? Preferably something that will be as
flavor-transparent as possible. I know that such chemicals are out
there, but I can't recall names.
BTW, any suggestions of honey / water ratio for adding sweetness to this
way-too-dry (for me) mead?
Wishful Thinking Basement Brewery
Subject: mead yeast/temp.
From: email@example.com (John Wilkinson)
Date: Wed, 11 Mar 98 10:14:41 CST
Dick Dunn has spoken of the need to use "appropriate" yeast and not too high
fermentation temp to produce meads that don't need extensive aging.
What are appropriate yeasts? What is the best fermentation temp? I assume
this would depend on the yeast but I don't think I have seen recommended
fermentation temps for yeast other than the Wyeast products. I have thought
that bulk aging in carboys would be quicker than aging in the bottle. Is this
Also, what is the recommended serving temp for mead or cyser?
John Wilkinson – Grapevine, Texas – firstname.lastname@example.org
Subject: Yeast Information
From: Brian S Kuhl <Brian_S_Kuhl@ccm.fm.intel.com>
Date: Wed, 11 Mar 98 10:35:00 PST
With all the questions about yeast lately, I thought I would list some
beer and wine yeast web sites to the group. There is probably almost
everything you want to know regarding these yeast and their properties
Packaged as liquid for beer…
Packaged as dry for wine…
Hope this helps someone!
Subject: Re: Mead Lover's Digest #655, 11 March 1998
From: CLSAXER <CLSAXER@aol.com>
Date: Thu, 12 Mar 1998 13:10:30 EST
In MLD #655 I wrote:
>Thanks for sharing with us. And thankyou
>Dan for putting it out there were we can see it.
Boy am I embarrassed! I meant to thank Dick for putting it out there for us
to see. A lesson learned in proofreading.
However the sentiment is sincere. Dick does a great job for us, and I really
appreciate his efforts.
Color my face red,
Subject: predicting alcohol
Date: Thu, 12 Mar 1998 13:11:30 -0800
A short time ago we had a discussion about predicting alcohol, and
specifically boiling and weighing to determine the alcohol content.
It was my contention that this wasn't a practical method due to the
presence of a significant and variable amount of alcohol in the mead
I was wondering if freezing would work. Cooling to 32F should freeze
the water, while leaving liquid alcohol. In theory anyway. In practice,
does anyone know how much water remains unfrozen?
End of Mead Lover's Digest #656