Jim Johnston <jim@tervolk.com> wrote:
[I wrote]
> > I'm curious whether you have to replace the gaskets each time on those
> > swing-tops…or just use them only for capsimel.

>

> I tried using swing tops once on a capsimel. The rubber seals
> dissolved and I had to replace them anyway. Maybe I used too many
> peppers…

Oh, come on. It's hardly the chiles that are causing the gaskets to fail.
A capsimel won't break down the seal on a bottle any more than any other
mead will. (Contrary to folklore, chiles are neither significantly acidic
nor alkaline, nor are they corrosive; they don't attack any common metals or
sealants.)

The yes-really-I-was-serious point of my question was based on the fact
that I know capsaicin can permeate some compounds enough to carry over.
I know it can hang on in cloth for a couple washings; I -think- it can
carry over in rubber-like "stuff". Would the gaskets pick it up? I
know they'll pick up other flavors.

• —

Dick Dunn rcd@talisman.com Hygiene, Colorado USA

Hi all,
Long time lurker but first time poster here. I have two of my first batches
of mead in the words, one is a straight mead (about 4L) and the other is a
cherry cyser (11L carboy)

Anyways the cherry cyser seems about ready to bottle , I want it to be still
(its fermented fairly dry and seems to be about done).

What is the proper procedure for stabilizing? How much sorbate should I be
adding, and when should I add it? What about potassium metabisulfite, is
that a good idea to improve the shelf life of the mead?

Thanks

John

> I guess I am not as much of a man as some on this list. Firewater and eyes
> popping out don't seem like a pleasurable event. BUT, I have three gallons
> of tomato mead, bulk aging, that is "missing something." I think a LITTLE
> BIT of heat may be just the thing. How would you tone it down for this wimp?

>

> Howard Curran Oviedo, FL

I had my suspicions initially as well, but have found the results to be more
of a pleasure than I expected. My observation has been that many of the folks
who were most suspicious initially turned into big fans after they tried it.
Remember that in addition to the burn, capsacein also triggers the release of
endorphins, the brain's pleasure chemicals…

In terms of toning things down, the options are simply either to use fewer
peppers or milder ones. There are lots of 'pepper heat' scales around that
compare the different varieties. There can be differences in individual
peppers, and different scales will put the peppers in slightly different
sequences, but mostly in the same classes. Habenero's are at the top of most
heat lists, especially among the commonly available peppers.

If you are wanting to just give your mead a bit of a kick, but stay fairly
mild, I'd look for a low to medium heat pepper, probably something like an
ancho or a poblano. For a bit more fire go with a jalepeno.

> ——————————

> On Apr 16, 2005, at 1:47 AM, mead-request@talisman.com wrote:

>

> > I'm curious whether you have to replace the gaskets each time on those
> > swing-tops…or just use them only for capsimel.

>

> I tried using swing tops once on a capsimel. The rubber seals
> dissolved and I had to replace them anyway. Maybe I used too many
> peppers…

>

> Jim

I have only used the swing-tops w/ capsimels thus far, but haven't had any
need to replace the gaskets. Of course my used bottles just had 'yuppy
lemonade' in them, and my new bottles are on their first go-round, so I
haven't really had enough mileage on the bottles to be able to say absolutely.

If I had huge numbers of the bottles I might be tempted to use them for my
other brews, which would make the gasket question more of an issue. But right
now I don't have enough for it to be a problem since I don't have enough
bottles for any of my other batches.

ART

Life is to short to eat /h/h/h drink dull food /h/h/h/h mead – Biker Billy of
'Cooks w/ fire' fame

>next. I have not made one before so I was wondering types of pears would
>be best? Any tips for avoiding problems with pears? Thank you in advance

Janice, when I make apple wine I follow the lead of cider makers. Their
experience in selecting varieties and concocting blends is a great place
to start. So even though I've never made a pear mel or wine, I think you
should start with the perry pears that are available in your area.

Here's a web page on perry pear varieties:

http://homepage.ntlworld.com/scrumpy/cider/pears.htm

Good luck,

Erroll