Mead Lover's Digest #0666 Mon 27 April 1998


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



rebottling (
Re: Maple Mead (Alex Flinsch)
Honey wt. to volume ("Michael R. Tucker")
Re: Mead Lover's Digest #665, 20 April 1998 ("Marc Shapiro")
Bottling at 1.0005 ("Lee C. Carpenter")
Lallemand Yeast Page (


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Subject: rebottling
Date: Mon, 20 Apr 1998 12:35:30 -0700

I have a strawberry, pineapple melomel (good combo BTW) which for some
reason I put into 22 oz. beer bottles. At some point in the near
future I'm going to probably re-bottle this batch into 12 and 7
oz. bottles. I'll be as careful as I can, naturally.

One thing I was wondering about is the fine webs or strands that have
developed in the bottles over the last 6 months. I assume this is
some sort of fruit pectin type reaction. The mead tastes great, etc.
and the strands aren't really a problem, but if I can remove them
somehow when I re-bottle I will. Do you think pouring them into a
bottling bucket and letting it settle for a day or two would do the
trick? Maybe a slow centrifuge? I'm kind of an all-natural vintner,
so I doubt I'd bother adding pectic enzyme or some such at this point.
Does anyone know where these webs originate?


Subject: Re: Maple Mead
From: Alex Flinsch <>
Date: Mon, 20 Apr 1998 17:10:34

At 11:47 AM 4/20/98 MDT, you wrote:

>Subject: Looking for a Maple Mead Recipe

>I've picked up 32 oz of grade A maple syrup.
>I would like a small maple mead recipe or a recipe that I can scale down.

2 maple mead recipes can be found in the beeslees 2. The BeesLees 2 can be
found at

Subject: Honey wt. to volume
From: "Michael R. Tucker" <>
Date: Tue, 21 Apr 1998 15:32:39 -0400

Hi All,

I'm starting my second batch and want to ask a couple of quick questions.

Is there a "general" rule of thumb for comparing volume to weight for honey?

"x" gallons= "x" lbs. ?

The honey I bought from the local brew supply store was labelled net wt.
6lbs., and it was in a half gallon container. Is this accurate?

Since I used about 15 lbs of this honey in batch number 1 (about 2.5
containers) and got a relatively dry product, I thought in batch #2 (which
is to be a boysenberry melomel) I would want it a bit sweeter and used a
full 1.5 gallons which should be about 18 lbs., is this correct?

It has a very high OG, 1.096, and is very sweet. Am I on the right track
here? btw, I am using a champagne yeast.


Michael R. Tucker

Subject: Re: Mead Lover's Digest #665, 20 April 1998
From: "Marc Shapiro" <>
Date: Wed, 22 Apr 1998 09:03:51 +0000

On 16 Apr 1998 at 13:35:05 EDT,Crispi <> wrote,
concerning the use of acid blend in a strawberry melomel:

> A more experienced friend had a taste at racking time
> and said he could taste the acid. It does have a sharpness about
> it.(nothing all that offensive Something I had attributed to the
> very young age. Did I ruin this mead? Is there something that I
> can add neutralize some of the acidity or should I?


Don't worry about it. The sharpness may be due to your melomel's
youthfulness, as you suggest, or it may be due to an excess amount of
acid. If, however, the sharpness is, as you say, "nothing all that
offensive" then it will probably lessen (and maybe go away entirely)
with age in any case. If it were tart to the point where you did not
find the melomel drinkable, or even to your taste, then you might
want to make adjustments at this time. This does not appear to be
the case, however, from what you have said. A little aging can do
marvelous things for any mead.

Remember, patience pays.



Marc Shapiro

Visit 'The Meadery' at:

"If you drink melomel every day, you will live to be 150 years old,
unless your wife shoots you."

  • –Dr. Ferenc Androczi, Winemaker of the Little Hungary Winery

Subject: Bottling at 1.0005
From: "Lee C. Carpenter" <>
Date: Wed, 22 Apr 1998 11:55:49 -0400

I have a one-year-old melomel which has been in the tertiary for 5 months.
It now reads 1.0005 with temperature correction. I want to bottle it and am
unsure if I should do anything to raise the gravity. It doesn't seem
overdry, but 1.0005 seems abnormal. Any suggestions? It will be a sparkling

Lee C. Carpenter
Meadow Creek Brewing
Landisville, PA

Subject: Lallemand Yeast Page
Date: Thu, 23 Apr 1998 10:07:51 -0400

I can't link to the Lallemand home page anymore. Any ideas what happened?
nathan in frankenmuth, MI

End of Mead Lover's Digest #666