Mead Lover's Digest #68 Fri 08 January 1993
Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator
Date: Thu, 7 Jan 1993 07:14:31 -0500
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
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 firstname.lastname@example.org
(Using Eudora 1.3b46) unixpop.ucs.indiana.edu
Civil War reenactors do it best!
Please support our national battlefield restoration and
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Date: Fri, 8 Jan 1993 0:14:43 -0500 (EST)
From: JK_APPLEREP@UNHH.UNH.EDU (Joe Kazura)
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