Mead Lover's Digest #1346 Sun 14 October 2007

 

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

 

Contents:

Re: Mead Lover's Digest #1345, 6 October 2007 (AFDoty@aol.com)
Re: Mead Lover's Digest #1345, 6 October 2007 ("Dennis Key")

 

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Subject: Re: Mead Lover's Digest #1345, 6 October 2007
 From: AFDoty@aol.com
 Date: Tue, 9 Oct 2007 18:23:43 EDT
 

Hello out there,

Being the season, I'm thinking of getting a 6 gal batch of Pumpkin Spice
mead going for next year. Does anyone have a recipe? I'm debating using
canned pumpkin vs whole pumpkin. Maybe 24 oz canned
pumpkin……………..Help.

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Subject: Re: Mead Lover's Digest #1345, 6 October 2007
 From: "Dennis Key" <dione13@msn.com>
 Date: Wed, 10 Oct 2007 13:46:18 -0600
 

Mead Lover's Digest #1345 6 October

2007

 

<SNIP>

 

Rob,

 

I'm curious as to why your mead fermented so very slowly. <SNIP>
Cheers,
Ken Taborek

 

One other parameter to check is the must's pH. If it's too far from

4.0, fermentation will be slow. Since honey is acidic, adding calcium
carbonate to bring it up to around 4.0 can make a big difference.

 

Dione Greywolfe

 

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End of Mead Lover's Digest #1346

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