Mead Lover's Digest #1350 Tue 13 November 2007


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



RE: Mead Lover's Digest #1349, 6 November 2007 ("Sam Johnson")
Strawberry Port (
Re: Alternative to yeast aeration (Danaan Alwyn)
Re: Alternative to yeast aeration — Olive oil! (Devon Miller)


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Subject: RE: Mead Lover's Digest #1349, 6 November 2007
From: "Sam Johnson" <>
Date: Wed, 7 Nov 2007 07:35:59 -0500

Does anyone have an easy apple juice based mead recipe?

Subject: Strawberry Port
Date: Wed, 7 Nov 2007 11:10:43 EST

Howdy all!
About 9 or 10 years ago I posted a recipe for a Strawberry Tawny port. It
involved, brown sugar, I think 25 pounds of strawberries and possibly a small
amount of honey. I made two batches of it, but because you had to feed the
sugar and strawberries to the yeast, I just didn't bother when my work
schedule got busier. Now, after a move, I go to look for my recipes, which
I know I
packed, and find that box gone. At least the books are replaceable, and I
know most of my other recipes, but, I was going to make a batch of the
Strawberry. Did anybody ever take down that posting? I couldn't find it
in the
archives of the two places I have posted.
Doug Thomas

Subject: Re:   Alternative to yeast aeration
From: Danaan Alwyn <>
Date: Thu, 8 Nov 2007 06:59:48 -0800 (PST)

I don't know much about mead (yet!), but I can do basic math. If the goal
is to measure out 0.074 ml oil for 5 gal mead then:

1 tsp <> 5 ml
1 cup <> 239 ml


Add one tsp oil to one cup water, get 244 ml with a concentration of

5/244 (0.0205) ml oil per ml mix.


3-1/2 ml mix will have about 0.07 ml oil. That's about 3/4 tsp of mix.


Caveat—oil and water don't mix, unless you emulsify. Stir the bejeezes

out of it and then eyeball 3/4 tsp and you should be very close.


< Begin quote >

….. If you add a
normal Wyeast smack pack (they claim 100 billion cells) to five gallons
you???ll need .0074ml of olive oil. …
< End quote >


Subject: Re: Alternative to yeast aeration -- Olive oil!
From: Devon Miller <>
Date: Mon, 12 Nov 2007 20:21:29 -0500

Was there any mention of how large a volume they were fermenting? 4500L
seems like an awful lot of yeast.

I generally pitch (50-200 ml) for a 5g batch, if I scale that up to 4500L,
the batch scales to something in the 30K-120K gallons. That's 1000-4000

Even assuming a commercial brewery pitched at rate of 1L/5g that still
comes to a 700+ barrel batch.

As for how to go about diluting olive oil… I would suggest mixing a
drop of oil with a teaspoon of DME to make a paste. (Think making bread
dough.) It needs to ba a homogenous mixture for this to work. Then, assuming
0.05ml per drop, dividing the paste in half will yield 0.025ml per half,
dividing in quarters will yield 0.0125ml per quarter, etc.

This will let you add a controlled amount to your brew pot. Since the
boiling point of olive oil is 500+F, it should not be a problem adding it
at the start of the boil.


>For the volume of wort we normally ferment, we would pitch
>about 4500L of yeast, and to that we would add around 300mL
>of olive oil. To translate that into a 5 gallon size, you would
>need to measure about 0.0000833mL of olive oil. For any
>practical purpose, that is much too small an amount to
>accurately measure out. You could fudge and just add the
>tiniest imaginable drop to the yeast you have, but you'd be
>over-dosing the oil by thousands of times the required amount,
>and run the risk of having zero foam retention. Not a good
>compromise in my opinion.

End of Mead Lover's Digest #1350