Mead Lover's Digest #0915 Thu 28 March 2002


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



Re: Mead Lover's Digest #914, 19 March 2002 (Tim Bray)
Yeast nutrient (
Dandelion Blossom Mead ("Stephen Murphrey")
Bill Pfeiffer Memorial Mazer Cup Update ("Jason Henning")
Adding Acid, Post-Fermentation (
Adding Tannin, Post-Fermentation? (
Lurgashall (Russ Riley)
forthcoming meading(s) (Mead Lovers Digest)


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Subject: Re: Mead Lover's Digest #914, 19 March 2002
From: Tim Bray <>
Date: Mon, 25 Mar 2002 10:35:45 -0800

Among the interesting notes provided by ALson Kemp from the CLayton Cone
lecture, this one really caught my attention:

> – 71B will convert up to 40% of the malic acid in the
>must into ALCOHOL. If you have a must that is very high in malic
>acid, 71B can be used to reduce the malic acid content without
>introducing lactic acid (as in an ML fermentation).

First – Wow! Second, how does this affect hydrometer reading? How the
heck do you figure out what your alcohol content really is? Third, does
anybody have experience with this yeast in cider?



Subject: Yeast nutrient
Date: Tue, 26 Mar 2002 08:48:00 +101800

Greetings all,

I'm looking for advice on yeast nutrient for mead. In the past I've just used
DAP and Vitamin B tablets, and fermentation has been very slow – 6 months and
more. I've been told there's more appropriate nutrients about, providing amino
acids, trace elements etc, and the ferment should be complete in a couple of
weeks. My local brewstores don't know of this so I'm looking for clues as to
what to use, preferably something available Downunder.

Lyndon Z
Adelaide, Australia

Subject: Dandelion Blossom Mead
From: "Stephen Murphrey" <>
Date: Mon, 25 Mar 2002 20:34:54 -0500

Has anyone ever made a mead using dandelion blossoms?

I recently found a Dandelion Blossom Wine recipe, and it seems like I could
make a similar mead. The recipe calls for pouring boiling water over the
blossoms, letting it sit at room temperature for 3 days, racking the liquid
into another fermenter, adding the sugar, fermenting for 3 weeks, racking
again, and fermenting for 4 months. Substituting honey for the sugar (and
using a mead yeast) would make this a mead.

My questions are:
1. What should the result taste like? (I've never tasted Dandelion Blossom
2. Should I use a sweet mead yeast or a dry mead yeast?


Subject: Bill Pfeiffer Memorial Mazer Cup Update
From: "Jason Henning" <>
Date: Tue, 26 Mar 2002 00:50:56 -0500

We had several evening session and judged 5 flights of mead last week. We
still have Melomels mini-bos and Best of Show to finish up. Melomel's are
scheduled for Tuesday evening and Best of Show looks like either Saturday
afternoon or maybe Wednesday night. Please bare with us, we are determined
to provide the finest judging, not the fastest.

If you've tried to e-mail me over the weekend, my web host had their DNS IP
number changed (w/o their permission or knowledge) and your message most
likely bounced. Try again now if there's something you'd like to ask.

Jason Henning

Subject: Adding Acid, Post-Fermentation
Date: Wed, 27 Mar 2002 10:44:28 -0600

I read a post Gordon from Castlemark made to the Mead Archive in 2001,
recommending not adding acid to the must, but rather waiting until after
fermentation. I have a few follow-up questions:

1) How do you know how much acid to add? Do you add it "to taste", or by a

calculated amount?

2) What do you add? (Acid Blend, Lemon juice, etc.)
3) Would a titration kit reading help? How would you apply the reading?




  • -Al Boyce


Subject: Adding Tannin, Post-Fermentation?
Date: Wed, 27 Mar 2002 11:10:21 -0600

It's me again…

Another question: has anyone ever added tannin to mead, post fermentation?
If so, how did you know how much to add? Do you need to allow additional
time for the mead to "clear" after adding tannin?

Thanks again!


  • – Al Boyce


Subject: Lurgashall
From: Russ Riley <>
Date: Thu, 28 Mar 2002 12:12:35 -0800 (PST)

Has anyone ever tried Lurgashall mead (from UK)? How
did you like it? I just picked up a bottle the other
day and promised to split it with a friend, but I'm
curious what to expect. Thanks


Subject: forthcoming meading(s)
From: (Mead Lovers Digest)
Date: Thu, 28 Mar 2002 23:02:16 -0700 (MST)

Event: Minneapolis Meading 2002
Location: Home of Christopher Hadden in Minneapolis, MN, USA
Date/Time: Saturday, April 13, 2002. 7:00 PM
Summary: over 15 commercial meads, including an agave melomel and a mead

aged 25 years

For more info:
Number of participants is limited.
Please contact host if you wish to attend:


End of Mead Lover's Digest #915