Mead Lover's Digest #1469 Wed 5 May 2010


Mead Discussion Forum



attention: and subscribers (Mead Lovers Digest)
Commercial Reverse Osmosis for Mead (
Tracing honey's origin ("Patrick St. Jean")
Re: Filtering Mead (
Re: Cyser ingredients ("Joanna Bailey")


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Subject: attention: and subscribers
From: (Mead Lovers Digest)
Date: Thu, 29 Apr 2010 09:35:37 -0600 (MDT)

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Subject: Commercial Reverse Osmosis for Mead
Date: Thu, 29 Apr 2010 13:34:29 -0400

Reverse Osmosis
Nathan Boettcher asked about commercial use of reverse osmosis for mead.
Jilbert Winery in Valley View, Ohio uses it twice on their mead – once
before fermentation and a second time to remove the yeast when it gets to
the point they want to stop fermentation; and then sells the mead/honey
wine immediately. In my opinion, the mead tastes very clean with few
faults and compares favorably with most commercial meads – but is a bit
thin and young. Although good now, I have a bottle or two aging to see
what happens to it in a year or two.
Carl McMillin
Brecksville, OH

Subject: Tracing honey's origin
From: "Patrick St. Jean" <>
Date: Thu, 29 Apr 2010 18:45:53 -0500

Via the pollen…

Pat in Lewisville '04 BMW R1150RT '97 XLH 883 (Rocinante)
BS#140 K0OOK EKIII rides with me

Subject: Re: Filtering Mead
Date: Thu, 29 Apr 2010 20:33:26 EDT

Captain Chuck <> wrote:
> "I've made several batches now and even though I started
> to rack two or three times, my mead still seems to be
> cloudy. Should I be filtering it somehow?"

If you are referring to something along the lines of a
Buon Vino Mini or Super Jet system, you???re looking at
a high dollar cost.
Before doing that I suggest you try Super-Klear which should
be $2 per packet. If that doesn???t work, look into an inline
filter which can run between $5 and $60.


  • – "Mead is no more a honey wine than beer is a malt wine."

Richard D. Adams, CPA (Retired)
Ellicott City, Maryland

Subject: Re: Cyser ingredients
From: "Joanna Bailey" <>
Date: Thu, 29 Apr 2010 21:33:52 -0700

I don't enter mine in any competitions, so I don't pay attention to rules,
but my cyser is made from nothing but fresh pressed apple juice from my
neighbor's trees (enough to fill a 5 gallon carboy minus the honey), and a
gallon of honey from local hives, plus whatever yeast seems interesting at
the time.

We ended up drinking most of our 2008 bottling at last winter solstice. Very
strong and tasted like essence of apples. Now we're drinking the "apple ale"
we made last fall using nothing but more fresh pressed juice and Nottingham
ale yeast, no sweetener added. Very dry and refreshing.


End of Mead Lover's Digest #1469