Subject: Mead Lover's Digest #1254, 20 March 2006
From: mead-request@talisman.com

Mead Lover's Digest #1254 Mon 20 March 2006

 

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

 

Contents:

re: Seattle (Spike)
Re: Seattle Area (Eric Drake)
Mead progress ("P&J")

 

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Subject: re: Seattle
 From: Spike <spikedmead@gmail.comgt;
 Date: Mon, 13 Mar 2006 07:42:59 -0800
 

I am in Seattle, moving up to Everett next week though.

Ambrosia is made down in the Tacoma area.. That is a pretty good local
mead…

Spike

Subject: Re: Seattle Area
 > From: "Erroll Ozgencil" <errollo@gmail.comgt;
 > Date: Wed, 8 Mar 2006 10:40:23 -0800
 

>

> > Just out of curiosity, I was wondering if any of you guys live near
> > Seattle, WA? We have lots of micro-brew but not a lot of good mead.

> >

> > Robert

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Subject: Re: Seattle Area
 From: Eric Drake <drake.49@osu.edugt;
 Date: Mon, 13 Mar 2006 11:04:35 -0500
 

At 10:32 AM 3/13/2006, you wrote:
>Two hours to the North, 30 miles due east of Bellingham near Mt. Baker.
>http://www.brownsnout.com

>

>We will be doing Mead as well as our Cider
>(still waiting on Federal permit — have the State)
>Dave

Hey Dave, our curiosity, I thought that ciders and meads were both
made under a federal winery permit, so if you already have the cider
permit, what other federal permit would you need? Unless you are
talking label approval?

Thanks,
Eric

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Subject: Mead progress
 From: "P&J" <eala@cecomet.netgt;
 Date: Sat, 18 Mar 2006 21:57:46 -0500
 

Okay…so we started our Mead in August. A month ago, we siphoned it off
(for about the 3rd time, I think) from 1 carboy to another. The stuff on the
bottom was amazing-just all of a sudden one day, there was about an inch of
sediment. Now we have this carboy with no schmutz in it at all. My hubby
thinks we can bottle it now, as it seems to be still. I told him if we do,
it's going in the cellar so in case we have an explosion it'll go down the
floor drain….what do folks think?
Paula

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End of Mead Lover's Digest #1254

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