Mead Lover's Digest #0949 Wed 21 August 2002


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



Mead Day Stats Update ("Paul Gatza")
honey tables – yeast – honey sources ()
Twin Peaks and Agave…….. ("David Craft")
Re: Raising Gravity ("Dan McFeeley")
Re: How did the carbonation get in there??? ("Doug Mort")


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Subject: Mead Day Stats Update
From: "Paul Gatza" <>
Date: Fri, 16 Aug 2002 09:34:39 -0600

Howdy all. Here is a numerical update on Mead Day:

38 Registered Sites–25 have remitted data; 13 are still outstanding.
356.75 Gallons of mead brewed and 128 participants at the sites who have
remitted data.
Plus lots of good times enjoyed and great mead consumed.

It is nice to see the City of Longmont name the Twin Peaks Mall after Dick's
mead recipe. Now where are my Yellow Pages–I need to find a reputable
telephone sanitizer.

Paul Gatza
Director–American Homebrewers Association
Director–Institute for Brewing Studies
Association of Brewers
736 Pearl St.
Boulder, CO 80302
ph: +1.303.447.0816 ext. 122
fax: +1.303.447.2825

Subject: honey tables - yeast - honey sources
From: <>
Date: Fri, 16 Aug 2002 11:50:05 -0400 (EDT)

The bee's lees has tables for honey and maple syrup. Use the following link:
My problem is that I don't know how sweet a gravity of X is
Does anyone has ranges like 0.990 – 1.010 = dry, 1.010-1.050 = semi dry
etc…? This would give a meaning to the table.

Thanks Dan for your reference to Zymurgy about yeasts and honeys. I was
looking for something like that. How can you access old issues like May
2000, though?

FYI I used internet yellow pages to find my honey, looking for BEE KEEPERS,
not HONEY (you can also look at apiaries or pollinators). I Found several
local sources at decent prices and very good fresh (1 day old!)unprocessed
honey by the bucket.

Just a thought for MEAD DAY: I couldn't make mead on mead day because all
the bee keepers in my area hadn't extracted the honey at that time. I got
my bucket 1 week later (and make 10.5 gal with retrospective sympathetic
thoughts). I was wondering if pushing mead day by a few weeks next year
would make it a better timing for people who want to get fresh honey for
the event

Vince Galet, PA

Subject: Twin Peaks and Agave........
From: "David Craft" <>
Date: Fri, 16 Aug 2002 19:04:14 -0400


Our Twin Peaks Raspberry Ginger has just been transferred. I did not take
a reading, but it is already very dry! I plan on adding some Pectin Enzyme
when the fermentation stops, something not called for in the

I also have a batch of Agave Mead (80% Agave and 20% Honey) fermenting
SLOWLY! What a tease! Lynne O'Connor assures me it is fermenting. It
does send up quite a few bubbles when I rouse it daily, but very little
activity otherwise. Any other words of wisdom is working with Agave?


David B. Craft
Battleground Brewers Homebrew Club
Crow Hill Brewery and Meadery
Greensboro, NC

Subject: Re: Raising Gravity
From: "Dan McFeeley" <>
Date: Sun, 18 Aug 2002 04:02:46 -0500

On Fri, 16 Aug 2002, in MLD 948, Asher Reed wrote:

> I have a cherry melomel that is finished fermenting with a gravity of
>about 1.000 — if I wanted to sweeten this, is there some rule of thumb like
>adding X amount of honey per gallon of liquid will raise the gravity by Y
>amount. For example, adding 2oz of honey per gallon will raise the gravity
>by .005, or something like that. I know I have come across info like this
>before but I can't seem to find it now that I need it. Thanks!

On the average, a pound of honey will contribute 35 gravity points in a gallon
of honey must. That can vary — Alan Meeker posted something a few years
back giving a variance range of 1.030 to 1.035. I've heard of some people
getting about 40 points per gallon; I've gotten 30 points with some honeys.

It's best to add enough honey that will get you close to your target figure,
using 35 gravity points per gallon as a rough guesstimate, take a gravity
reading and estimate the actual contribution, then calculate how much
honey is needed to reach the proposed final gravity.


Dan McFeeley

Subject: Re: How did the carbonation get in there???
From: "Doug Mort" <>
Date: Sun, 18 Aug 2002 12:54:29 -0400

I am getting the same kinds of results with a few of my melomels.
I have a craisen batch and a raisen batch that both seem done fermenting.
I add honey until no more active fermentation.
I try to get 6%-8% residual sugars (My main customer, my wife, likes it

Anyway, these two are very clear, have no bubble activity at the surface nor
at the airlock.
Yet, they have a bubbly/tingly sensation when sipped.

Any thoughts?

End of Mead Lover's Digest #949