Mead Lover's Digest #68 Fri 08 January 1993

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


Beginners (trwagner)
RE: Mead Lover's Digest #67 (January 07, 1993) (Joe Kazura)

Send articles for submission to the digest to
Send digest addition or removal requests to

Date: Thu, 7 Jan 1993 07:14:31 -0500 
Subject: Beginners

Hi. I am thinking about making a batch of mead here in the first

of February. I have seen a few articles here on Mead digest that are a
little advanced.

I'd like to know if anyone has tips for beginners. Is there a FAQ

sheet one can ftp? Also, what is the best route to take for a beginner
mead brewer? (recommended first recipe, etc).

I asked a question a few weeks back and got a lot of informative

responses. Some have said everyone has differences in opinion on
technique. But, everybody does things differently. Any and all input
would be greatly appreciated.



Ted Wagner

(Using Eudora 1.3b46)

Civil War reenactors do it best!

Please support our national battlefield restoration and
preservation efforts…the past is gone, but we can still
remember and should not forget the sacrifices and efforts
of those who were here before us.

Date:    Fri, 8 Jan 1993 0:14:43 -0500 (EST) 
Subject: RE: Mead Lover's Digest #67 (January 07, 1993)

I want to thank Rick C. for his help … albeit late in my case… 😉

I did basically as he suggested. I heated (to 160-170 F) for about 15 minutes
the juice and pulp (in a nylon bag), I then squeezed most of the juice from
the pulp and threw the dry pulp out… I figured that any flavor/sugars would
be released in the heating…

I boild the honey in about 3 gallons of water and set it into cold water.

Then I heated the juice/pulp bag in some more water as stated above.

After both honey/water and juice/water had cooled I put the into primary with
the yeast starter (see below) and the enzyme and shook them up…

While boiling the honey I also added Irish Moss… I also skimmed the protein.

The starter consisted of a pound or so of honey boiled with water, cooled and
then I pitched the yeast (a champagne yeast from local dealer who says it's
"more stable/predictable than Pastuer Champagne yeast) into a large zip-lock
bag with the air squeezed out.

This is the best starter I EVER had! easy to handle and keep clean – disposable

I did have to release the preasure twice a day after the first day…

Sorry for rambling … As a book I have suggests, I'll make a cinnamon tea
and add it before I bottle.



End of Mead Lover's Digest