Subject: Mead Lover's Digest #1166, 9 March 2005

Mead Lover's Digest #1166 Wed 9 March 2005


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



Dark/Bright Flavors? (Alexandre Enkerli)
First Mead! First Apple Cyser! ("Melissa Airoldi")
Strawberry Melomel (hillsofg)
Great Enology Web Site ("Dan McFeeley")


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Subject: Dark/Bright Flavors?
From: Alexandre Enkerli <>
Date: Fri, 4 Mar 2005 18:07:23 -0500

Matt Maples was saying (about Maple Honey mead):

> a meth with darker, sweeter flavors like anise, cinnamon, or all
> spice. I would stay
> away from the brighter spices like ginger, coriander, or cardamom.
Sorry if this is naive…
Is this a common way to classify flavors? Sounds really interesting.
Was in fact just thinking about cardamom as having a sweet flavor to
balance the spiciness in a curry preparation. But thinking of dark and
bright could be an interesting way to think about flavors…
Googling "dark flavours," this distinction seems to be a wine thing.
Any reference?

Subject: First Mead! First Apple Cyser!
From: "Melissa Airoldi" <>
Date: Sun, 6 Mar 2005 16:57:43 +0800

Yay for me! I have just finished bottling my first mead and my first apple
cyser. They have both been sitting in secondary for about two years (I have
been slack). I am wondering two things, the first – they taste ok but will
they continue to improve in taste or is this about as good as it gets?
Secondly – will they still have an alcohol content? I didn't take any
hydrometer readings :o(. The recipes I used are as follows: for the cyser:
2 litres (pure) Apple Juice, 2 litres water ,1 kg River Gum Honey, 1 pkt
Champagne Yeast,1 tspn Nutrient, 2 cinnamon sticks. For the mead it was 4
litres of water, 1 kg honey, 1 packet of yeast and 1 teaspoon Nutrient.

Any feedback greatly appreciated!


Melissa Airoldi


Subject: Strawberry Melomel
From: hillsofg <>
Date: Sun, 06 Mar 2005 13:46:34 +0300

Strawberries are in season here (Israel) now, and I want to make a
melomel with them. I have on hand 1 1/2 kg. of especially good-quality
honey from the Golan and would like to get the most out of it, and the
strawberries, by adding the fruit to the secondary rather than the
primary. But I haven't made a melomel that way yet; I've always done
everything in the primary. Would someone come to my aid and forward a

Many thanks,


Subject: Great Enology Web Site
From: "Dan McFeeley" <>
Date: Wed, 9 Mar 2005 12:55:09 -0600

Check this one out:

A lot of good information here, quite a few technical articles
on the science of winemaking. Scroll down the page, right
hand column, Industry Pubs, click on Enology Notes.
About 97 articles in that section alone.



Dan McFeeley

End of Mead Lover's Digest #1166