Mead Lover's Digest #1356 Sat 15 December 2007

 

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

 

Contents:

Re: Mead Lover's Digest #1355, 9 December 2007 ("Sandi Gaertner")
Re: Mead Lover's Digest #1354, 5 December 2007 (Matt Maples)
re: Braggot (Michael Faul)
question ("Bob & Kathy")

 

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Subject: Re: Mead Lover's Digest #1355, 9 December 2007
From: "Sandi Gaertner" <sbgaertner@gmail.com>
Date: Sun, 9 Dec 2007 19:52:47 -0800

re: cherry juice

I like to make cysers with some pure fruit juice (blueberry with "Just
Blueberry" juice and natural apple juice (with blueberries), also a "Just
Cherry" juice with natural apple juice (with tart cherries).

Sandi


Subject: Re: Mead Lover's Digest #1354, 5 December 2007
From: Matt Maples <matt_maples@liquidsolutions.biz>
Date: Mon, 10 Dec 2007 17:14:44 -0800

Mike;

You may have seen this on a bottle that was produced by Lurgashall. They
did a product called "Mead the Gueuze" which was a blend of Lurgashall
mead and Hansen's Gueuze lambic beer.

Matt


A Gueuze is a blend of mead and ale/beer.

Mike



Subject: re: Braggot
From: Michael Faul <mfaul@rabbitsfootmeadery.com>
Date: Fri, 14 Dec 2007 07:18:39 -0800


Ken

Yes, I agree but… as it relates to mead/braggot, I'd have to say that
it is better defined as a 'gueuze' than a braggot. Blended mead/ale that is.

As a commercial example you can look at Hannsens as an example.

Just my opinion.

Mike

> Subject: Re: Braggot
> From: Mail Box <mail-box@comcast.net>
> Date: Wed, 05 Dec 2007 10:04:24 -0500

>

>  > Subject: Re: Braggot
> > From: Michael Faul <mfaul@rabbitsfootmeadery.com>
> > Date: Thu, 29 Nov 2007 07:18:51 -0800

> [snipped]
> > A Gueuze is a blend of mead and ale/beer.

>

> A gueuze is a blend of old and young lambics. No honey or mead at all.

>

> Cheers,
> Ken


Subject: question
From: "Bob & Kathy" <bobkat@wtechlink.net>
Date: Fri, 14 Dec 2007 12:00:36 -0800


I made my first mead a couple weeks ago. For the first week I saw only
minimal signs of fermentation.
the room temp. being 68 to 70 degrees so I moved the fermentor to a
warmer room 72 to 76 degrees and now it has active fermentation of a
bubble per second or so is this normal for mead as this is now where
near the activity of beer fermentation ?


End of Mead Lover's Digest #1356