Subject: Mead Lover's Digest #1096, 29 April 2004

Mead Lover's Digest #1096 Thu 29 April 2004


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



dandelions preserving ("Micah Millspaw")
Re: Dandelion Preservation (Steven Sanders)
Dandelion mead ("John P. Looney")
Adding Acid to Mead ("J. Russ")
Mead gathering in NYC (Phil)
dropped primary (
Re: Mead Lover's Digest #1094, 21 April 2004 ("Farquhar T. Morgan")
Re: Mead Lover's Digest #1095, 26 April 2004 ("Dennis Key")
Re: hitting pasteurization temp (Michael Faul)


NOTE: Digest appears when there is enough material to send one.
Send ONLY articles for the digest to
Use for [un]subscribe/admin requests.
Digest archives and FAQ are available at There is
a searchable MLD archive at

Subject: dandelions preserving
From: "Micah Millspaw" <>
Date: Mon, 26 Apr 2004 11:03:35 -0500

I have had success with freezing the dandelion heads (severed) in zip
lock type bags for several months before using. I make sure to squeeze
out as much of the air as possible before freezing.

Micah Millspaw –

>Subject: Dandelion Preservation
>From: "Marion D Watts" <>
>Date: Thu, 22 Apr 2004 15:07:02 -0400

>I'm considering a harvest, rendering the pedals as usual and freeze the
Dandelion liquid until >a later date. Has anyone had experience with
this? Are there other suggestions for Dandelion >preservation?

>Regards in Mead,
>Marion D. Watts

Subject: Re: Dandelion Preservation
From: Steven Sanders <>
Date: Mon, 26 Apr 2004 09:12:36 -0700 (PDT)

> Subject: Dandelion Preservation

> I'm considering a harvest, rendering the pedals as
> usual and freeze the
> Dandelion liquid until a later date. Has anyone had
> experience with this?
> Are there other suggestions for Dandelion
> preservation?

I usually make beers out of them, but just shoving the
flowers into a ziploc bag and freezing them works just
fine for me. I havent done an A-B comparison of
fresh/vs frozen, though.


Fancy Space Art:

Subject: Dandelion mead
From: "John P. Looney" <>
Date: Mon, 26 Apr 2004 17:22:06 +0100

> Dandelions are in full-swing here, in SW Virginia and visions of Dandelion
> Metheglin dance in my head. It's harvest time and all of my primary vessels
> are active and new meads are carboyed through-out the domain. I need time
> to empty a primary or two and organize a few things before starting the
> Dandelion Delight.


> I'm considering a harvest, rendering the pedals as usual and freeze the
> Dandelion liquid until a later date. Has anyone had experience with this?
> Are there other suggestions for Dandelion preservation?

I'm in a similar boat – I've a friend offering me 25kg of cheap dandelion
honey, as soon as it's brought in. And I was thinking it would be
wonderful if I could make dandelion meads, flavoured with dandelion bits

Assuming someone can recommend a storage method, until the honey comes
in, what can you use from the dandelion ? From memory, the white milk
isn't exactly tasty…


Subject: Adding Acid to Mead
From: "J. Russ" <>
Date: Mon, 26 Apr 2004 12:25:40 -0400

Some people always add acid, others never add it. I think it's best to be

One reason that procedures vary so much is naturally that people's tastes
vary. However, there is another reason. Your water and honey is different
than mine! The pH and total acidity will be different. Your own water may
even change throughout the year. The honey you use will certainly be
different every time.

I would guess that different yeasts tend to drop pH during fermentation
different amounts as well, although I've never bothered to check.

pH is important at the beginning of fermentation. If yours is way off,
expect a stuck fermentation and/or off flavors. The vast majority of the
time, however, adjustment is not necessary. Mine tend to start around 4.6 –
4.8 if I don't add any acid. To some meads I do add the acid and bring that
down around 4.3 – 4.5. Works for me.

Assuming my must starts in at a decent pH, adding acid at the end to taste
is the way I most often go. That way you get the most control.




Subject: Mead gathering in NYC
From: Phil <>
Date: Mon, 26 Apr 2004 11:10:39 -0700 (PDT)

On Tuesday, May 18th, the New York City Homebrewers
Guild will be holding its 4th annual mead-themed
meeting. Here, we share meads, recipes, tips and
tales with other amateur and commercial meadists. A
great time is to be had by all.

The meeting will take place at Brewsky's, located at
41 East 7th Street (between 2nd and 3rd avenues) at
7:30pm. If anyone has any questions, feel free to
contact me at or at


Subject: dropped primary
Date: Mon, 26 Apr 2004 15:20:57 -0400

>>>>snip<<<<< Well, I now what
sound a full 5-gallon carboy makes when it hits cement floor and breaks
open! (The breaking glass is slightly muffled by the five gallons of
"hard work" splashing out and all over the place)
Oh, the pain.. The horror.the humanity. the MESS!>>>>>snip<<<<<<<

try using a plastic 6 1/2 to 7 gal primary fermenter then rack into glass
secondary. a food grade plastic bucket primary not only makes
transportation easier, it also makes for better stirring and pouring when
you are putting the must together. another plus is that you have more than
5 gal in the primary so you dont loose anything when you rack into that 5
gal glass carboy. also, they make handles specific for carrying carboys.
you could pick them up online or at your nearest brew store. happy maizing
and welcome to the wonderful world of mead!!!



Subject: Re: Mead Lover's Digest #1094, 21 April 2004
From: "Farquhar T. Morgan" <>
Date: Mon, 26 Apr 2004 18:31:26 -0400


I'm a first time message leaver, new member. I have been watching with
great interest the discussions on both Chocolate and Maple meads.

Thanks for that info you left Chris….. Since I am Smack dead center of the
Ontario Maple syrup region, I think I'm going to find out about product from
the 1st or second boiling……

Again Thanks For the info ……

Farquhar T Morgan

Subject: Re: Mead Lover's Digest #1095, 26 April 2004
From: "Dennis Key" <>
Date: Mon, 26 Apr 2004 15:31:42 -0600

Concerning pasteurization temperatures: I have a large stainless steel
stockpot which can take two gallons (one gallon honey, one gallon water)
and an even larger pot which serves as a double-boiler. Add a floating
brewer's thermometer for temperature monitoring and pasteurization is
easy and there's no fear of caramelizing the honey or getting it too
hot. This is a great time to add spices, citrus peel or tea bags too.
After holding the temp at 160-170 degrees for 15 minutes, I remove it
from the heat and cover. I put three gallons of cool water in the
primary and strain the diluted honey mix in after about an hour. The
temperature is about 90-95 degrees after being cooled by the water and
it's perfect to pitch the yeast. I have never had a problem doing it
this way.

Never Thirst (as long as there's mead!)

Dione Greywolfe
(AKA Dennis Key)

Subject: Re: hitting pasteurization temp
From: Michael Faul <>
Date: Wed, 28 Apr 2004 17:05:18 -0700

Or you could put 275 gals honey, 600 gallons of water in the brew kettle
and heat to 160, hold for 15 mins and pump through the heat exchanger at

65Deg F


Mike 🙂 wrote:


> Subject: Re: hitting pasteurization temp
> From: Randy Goldberg MD <>
> Date: Thu, 22 Apr 2004 11:31:53 -0400

> My general approach for 5 gallons of must is 1 gallon of honey, three
> gallons plus one pint of water (I generally use plain bottled "spring water"
> from the grocery at about $0.69/gal) and 7 lbs of store-bought bagged ice –
> which will melt down into 7 pints of water (hence the one pint of bottled
> water, to make up the last gallon). I find this combination works to bring a
> vat of 160F must down to about 90-100F by the time the ice is fully melted.

End of Mead Lover's Digest #1096