Subject: Mead Lover's Digest #1234, 11 December 2005
From: mead-request@talisman.com


Mead Lover's Digest #1234 Sun 11 December 2005

 

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

 

Contents:

Controlling Alcohol in MEADS (Kenny Jacobs)
topping up mead after racking (Leo Vitt)
Re:Film yeast (E9c6zum@aol.com)
Topping Up (Ken Schramm)

 

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Subject: Controlling Alcohol in MEADS
 From: Kenny Jacobs <meadmaster71@yahoo.com>
 Date: Wed, 7 Dec 2005 08:45:14 -0800 (PST)

I'm new to meadmaking, 2 years or so with 6 or so meads made. I'm trying to
figure out how to control my alcohol content. I recently made a mead/cyser
that consisted of 12lbs. (1 gallon) of honey, and 4 gallons of Apple Cider
(Amish Wedding Cider, not sure of the apple types). I expected that due
to all of the sugars present (cider instead of water) that the mead would
turn out a little on the sweet side. I used Lalvin D47 yeast. The mead
bottomed out near .998 and is very dry, with an alcohol content near 16%.
If I wanted to adjust this recipe to produce a mead that is more on the
sweet side with an alcohol content in the range of 12-14%, what should
I do. I would also take any recommendations as far as book that covers
this topic well.

 

Thanks,
Ken Jacobs
meadmaster71@yahoo.com

 

Subject: topping up mead after racking
 From: Leo Vitt <leo_vitt@yahoo.com>
 Date: Thu, 8 Dec 2005 21:50:46 -0800 (PST)

Eric, I top up with CO2 from the tank for my CO2 beer dispensing
system.

Other suggestions:

  • -Boil water, let it cool and add it to the mead.

  • -Boil water, remove from heat, add a little honey and add the mix to

the carboy.

 

Leo Vitt
Sidney, NE 

Subject: Re:Film yeast
 From: E9c6zum@aol.com
 Date: Fri, 9 Dec 2005 17:55:31 EST

In a message dated 12/1/2005 8:58:10 PM Central Standard Time, Dan McFeeley
writes, in response to Chris Dettmer:

> Normally at this point I transfer
> >to a keg purged with co2 and let it sit about a month before
> >bottling directly from the keg. Not sure if I should leave it alone
> >or add some type of preservative or perhaps try to pasteurize
> >it in the bottle.

>

> I used to get that, back before I learned that's not a good idea
> to suck on the end of the siphon hose when racking. And
> that was starting with a pasteurized honey must. I never got it
> again once I learned the error of my ways in siphoning.

>

If Chris still has access to the CO2, I think I'd use the pressure from the
CO2 to start a racking siphon; I myself use the Auto-siphon.. 

Subject: Topping Up
 From: Ken Schramm <compleatmeadmaker@wowway.com>
 Date: Fri, 9 Dec 2005 21:08:24 -0500


On the advice of Bill Pfeiffer, I have made it a practice to minimize
handling of my meads. I generally try to make enough in my primary
so that I can rack into the secondary and fill right to the neck.
That means making 6-plus gallons of fruit meads and at least 5.5 of
traditional meads or metheglins. Then I leave them alone until I keg
or bottle. Bill was a firm believer in the notion of keeping the
opportunities for infection or contamination to an absolute minimum.
I have found it to be very good advice.

For those on the list who occasionally correspond with me of list,
please note the new email address.

Ken Schramm

End of Mead Lover's Digest #1234

J
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