Mead Lover's Digest #0702 Wed 21 October 1998


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



Re: Sparkling mead/clarification data points (Sparrow)
Forgot to cross the T (PAUL W HAAF JR)
Irish-style meads (Scott Murman)
Acid Levels in Meads (Dan McFeeley)
Re: Mead Lover's Digest #701, 16 October 1998 (dennis key)


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Subject: Re: Sparkling mead/clarification data points
From: Sparrow <>
Date: Sat, 17 Oct 1998 07:21:55

>A couple of data points on mead clarification:
>A mead made with 3# of canned apricot puree in a 3 gal. batch is still
>quite cloudy a month after fermentation stopped. A spiced mead dropped

Since you used apricot puree, could some of the murkiness be suspended
apricot gunk? If so, I would suggest filtration as a method of clearing, as
waiting for the gunk to settle could take quite some time.

Alex (Sparrow)
/|\ brewing on the web
Bull Run ACD rescue
ACDCA 1999 Specialty

Subject: Forgot to cross the T
Date: Sat, 17 Oct 1998 08:49:48 -0400

About six months ago I made a very tasty mead I dubbed Sacked White
Hippo. I'm sure most can figure out why. I had used about 8 green tea
bags and maybe 4 black tea bags. It cleared quickly and the tea rounded
things out nicely. I liked it enough to roughly duplicate it, although I
did use a different yeast. After it has now spent about a month or so
(notes are in the garage), I realized that I forgot to add the tea!!! Is
it too late to add it? Should I add a strong brewed tea or the tea bags
to the fermenter? I don't mind cloudy mead, and other's opinions don't
cause me to worry, but damn if that last batch didn't taste great and
look real perty. Private e-mail is preferred, as I need this info soon.
Paul Haaf haafbrau1atjunodotcom

Subject: Irish-style meads
From: Scott Murman <>
Date: Sun, 18 Oct 1998 20:36:45 -0700 (PDT)

Me lass is Irish, and recently visited her homeland and brought me
back two beautiful handmade Irish goblets. Aside from my usual
payments for such thoughtful gifts, I was thinking of making an
Irish-style mead to fill the goblets, if such a thing exists. Does
anyone have any general ideas of what would be considered Irish-style
meads? I'm not looking for a specific recipe (though if you want;
feel free), but rather some general flavor characteristics or typical
ingredients. Thanks,

  • -SM-

P.S. I recently put some of the cooking recipes I've been posting to
the HBD on my web page (
Included there is fruit dessert recipe made using mead you kind
readers might enjoy. A very tasty after dinner treat in the winter
months. Enjoy.

Subject: Acid Levels in Meads
From: Dan McFeeley <>
Date: Mon, 19 Oct 1998 02:21:12 -0500

A reprint of an article in the July 1993 _Fruit Winemaking Quarterly_, first
appearing in the 1992 Summer/Fall issue of _The Beverage People News_, listed
the following as minimum recommended acid levels:

Dry Meads — .55%
Metheglyns — .55%
Melomels — .65%
Sweet Meads — .65%
Fruit Wines — .65%
Cysers — .70%
Ports — .75%
Pyments — .80%

What's the consensus on these recommendations? Do they mesh well with
everyone's experience in tinkering with acid levels in meads?

Dan McFeeley

Subject: Re: Mead Lover's Digest #701, 16 October 1998
From: dennis key <>
Date: Mon, 19 Oct 1998 09:17:16 -0600 (MDT)

Re: Nathan's question on vanilla mead:

My only batch has a very vanilla aroma and taste. For a six gallon batch,
I chopped one organic vanilla bean, covered it with vodka and refrigerated
for a week in a closed container. About a week into primary fermentation
I strained the extract into the must. I repeated the process with another
bean and added it at about one month when I racked the must into the
secondary. Fermentation continued about another two months. I only used
a couple of tablespoons of vodka, so there was little, if any, affect on

Never Thirst,


End of Mead Lover's Digest #702