by doug parsley | Feb 18, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0250 Wed 22 December 1993 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Coordinator Contents: Re: recipe book names ("conley") Mead book names (Michael L. Hall) Yeast Lab yeasts (John Eustace)...
by doug parsley | Feb 18, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0249 Sun 19 December 1993 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Coordinator Contents: Sweet Mead Yeast (Robert H. Reed) Re: recipe book names (Jay Hersh) recipe book title suggestion (stephen...
by doug parsley | Feb 18, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0248 Sat 18 December 1993 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Coordinator Contents: PASTEUR YEAST (neal.ridgeway@mms.raleigh.nc.us) recipe-book names (chris campanelli) mango melomel (Dick Dunn)...
by doug parsley | Feb 18, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0247 Fri 17 December 1993 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Coordinator Contents: Recipe book name redux (Gary Mason) Mead Recipies – name (C. William Shirley) Methode Champenoise,...
by doug parsley | Feb 18, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0246 Wed 15 December 1993 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Coordinator Contents: Book-o-recipes (Philip Cutone) How much sugar do I prime with? (John DeCarlo) Re: Electronic Mead Recipe Book...
by Vicky Rowe | Feb 17, 2006 | Mead Newbee Guide |
Mead is basically a wine, and therefore does benefit from a certain amount of aging. This is not to say that no Meads can be enjoyed within a few weeks of fermentation (see Joe’s Ancient Orange), but even these Meads will improve if given a little time to mature. ...
by Vicky Rowe | Feb 17, 2006 | Mead Newbee Guide |
Siphoning is actually a very important part of brewing and therefore requires a little more attention. It is during the siphoning that things can go horribly wrong if care is not taken. Therefore, please follow the guidelines as closely as possible to...
by Vicky Rowe | Feb 17, 2006 | Mead Newbee Guide |
The Must should now be sitting in a cool location, approximately 65-70°F, away from any light. Some activity should be noticeable within a couple of hours of the yeast addition, but this may take a little longer. Be patient. The yeast are going...
![International Mead Festival – 2006 Home Mead Competition]()
by Vicky Rowe | Feb 11, 2006 | Latest |
2006 International Mead Festival Home Mead Competition ResultsFebruary 10 2006The International Mead Festival held its first ever home competition this year. With 212 entries, this competition is the largest of its kind in the US. The results of the judging of this...
by loutrip | Feb 11, 2006 | Brewblog |
When it was one moth old, it was undrinkable. At 2 months old it is almost drinkable. I have a small amount in a cold place, (about 39 or 40 temp) . The one that is in the cold is a lot nicer then the 3 gals I have at 70 temp. Would this mean that the 3 gals will take...
by doug parsley | Feb 8, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0245 Wed 15 December 1993 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Coordinator Contents: Missing Mead Digest #87 (Joyce Miller) Electronic Mead Recipe Book (Joyce Miller) How much sugar do I prime with?...
by doug parsley | Feb 8, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0244 Sun 12 December 1993 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Coordinator Contents: Re: Cranberry Mead (Jay Hersh) Buckfast Abbey? (question for UK readers) (Dick Dunn) Send ONLY articles...
by doug parsley | Feb 8, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0243 Thu 9 December 1993 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Coordinator Contents: botulism (Dick Dunn) Re: Low Alcohol Yeast (milton@cc.umanitoba.ca) Cranberry Mead (COYOTE) Champagne Wyeast (is a...
by doug parsley | Feb 8, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0242 Wed 8 December 1993 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Coordinator Contents: sulphite (Carl Anderson) Proportions of ingredients, increasing a recipe (MMANV@slims.attmail.com) Re: Low Alcohol...
by doug parsley | Feb 8, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0241 Tue 7 December 1993 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Coordinator Contents: Re: Mead Lover's Digest #232, 11 November 1993 (Gary Shea) Botulin & honey...
