Subject: Mead Lover's Digest #1168, 17 March 2005
Mead Lover's Digest #1168 Thu 17 March 2005
Mead Lover's Digest #1168 Thu 17 March 2005
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Re: Mead Lover's Digest #1167, 13 March 2005 ("david.lane ")
Re: Miscellaneous Mead Info (Avraham haRofeh)
RE:Agave mead! (adam girard)
Agave Mead ("matt_lists")
Banana Mead ("Robert Farrell")
Corking vs. Capping (Forrest Cook)
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Subject: Re: Mead Lover's Digest #1167, 13 March 2005
From: "david.lane " <email@example.com>
Date: Sun, 13 Mar 2005 14:18:23 -0700
I have an agave mead in secondary right now:
9 lbs clover honey
1/2 gallon agave nectar
enough water for 3 gallons
toasted French oak chips
> Found some interesting information regarding agave
> nectar and some places to purchase. Has anyone
> attempted to ferment this in a mead? I am really
> interested in purchasing some to incorporate into a
> pineapple melomel. Bought the honey….just waiting
> for the delicious goods to arrive! Wassail!
Subject: Re: Miscellaneous Mead Info
From: Avraham haRofeh <firstname.lastname@example.org>
Date: Sun, 13 Mar 2005 19:21:28 -0500
> I'm normally a beer brewer. I cold condition my beers
> in a converted freezer. I never cold conditioned my
> meads but decided to try and it really improved the
> flavor, even within a month. I've never paid much
> attention to fermenting mead at a set temperature. My
> home temperature stays around 73 to 75 F. It makes
> sense if a beer will become more rounded, smooth etc..
> that mead should also.
I should think it would depend on the yeast, just as it does with beer (ale
yeast vs lager yeast and so on).
Reb Avraham haRofeh
(mka Randy Goldberg MD)
Quarterly azure and argent, four mascles counterchanged
Random Tag: In the 60's, people took acid to make the world weird. Now the
world is weird and people take Prozac to make it normal.
Subject: RE:Agave mead!
From: adam girard <email@example.com>
Date: Sun, 13 Mar 2005 19:37:39 -0800 (PST)
I recently realized how terrific agave nectar is. Do
you have any particularly good bulk sources for it?
I bet it would be awesome in a mead with gesho.
Subject: Agave mead!
From: "Daniel P. Kuczero" <firstname.lastname@example.org>
Date: Thu, 10 Mar 2005 05:06:19 -0800 (PST)
Found some interesting information regarding agave
nectar and some places to purchase. Has anyone
attempted to ferment this in a mead? I am really
interested in purchasing some to incorporate into a
pineapple melomel. Bought the honey….just waiting
for the delicious goods to arrive! Wassail!
Subject: Agave Mead
From: "matt_lists" <email@example.com>
Date: Mon, 14 Mar 2005 12:23:02 -0800
I have not fermented with it but their is a wonderful commercial
example. Ron down at Mountain Meadows has made a good one for some time
now. He keeps tweaking the recipe, it seems to be getting dryer and
dryer. Tart and crisp with a nice smoky tequila-esk flavor.
It seems to be a great combination and well worth trying to make at home.
450 Beers, Wine, Meads and Ciders online.
May mead regain it place as the beverage of gods and kings.
Date: Tue, 15 Mar 2005 16:13:55 EST
hi all i dont want to take up to much time on the list but i know there are
several bee keepers on here, id like to start keeping my own bees i live in
the central valy of california if any one els keeps bees here it would be great
to talk to them.
Date: Tue, 15 Mar 2005 16:16:14 EST
sorry I don't think I mentioned it would be best if you contacted me off
Subject: Banana Mead
From: "Robert Farrell" <firstname.lastname@example.org>
Date: Tue, 15 Mar 2005 14:49:37 -0800
>Subject: Banana Mead
>From: email@example.com (Dick Adams)
>Date: Thu, 10 Mar 2005 09:04:18 -0500 (EST)
>There are posts in the winemakers newsgroup about banana
>wine. Has anyone tried banana mead?
Check out the archives. Matt Maples posted his results a few years ago. As
I recall he even used the banana peels. Suggest you use organic bananas to
reduce the amount of chemicals.
He also posted a banana pyment in the Bees Lees II
Subject: Corking vs. Capping
From: Forrest Cook <firstname.lastname@example.org>
Date: Wed, 16 Mar 2005 11:53:19 -0700
An online publication called Science in Africa has an article
by Garth Cambray titled Corking honeywine: natural or synthetic?
The article is here:
And here's a quote:
"At Makana Meadery in South Africa scientists were confronted with this issue
in a rather serious fashion. A bottle of their iQhilika African Mead found its
way to the Director of Biotechnology Development in the Department of Science
and Technology who called company director Garth Cambray to say that when he
opened his mead a fungus was growing on the cork."
Forrest Cook email@example.com
End of Mead Lover's Digest #1168