by James Parkinson | Jan 3, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0754 Sun 15 August 1999 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Janitor Contents: Hot Fermentations (Kevin Mc Lean) traveling with mead ("Fred Ogline") Mead Lover's Digest #753, 8 August...
by James Parkinson | Jan 3, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0753 Sun 8 August 1999 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Janitor Contents: Re: Mead Lover's Digest #752, 2 August 1999 (Howe_melissa) Judging Mead / Honey Flavors / Aging your mead (Nathan...
by James Parkinson | Jan 3, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0752 Mon 2 August 1999 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Janitor Contents: mead judging ("Chuck Wettergreen") Leo's bad batch (NLSteve@aol.com) AHA Mead Club-Only Competition (Paul...
by James Parkinson | Jan 3, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0751 Tue 27 July 1999 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Janitor Contents: Wyeast liquid Mead Yeast (ernest baker) Right Yeast for the Job (Clogar) Re: Mead Judging – ("Mark W....
by James Parkinson | Jan 3, 2006 | Mead Lovers Digest |
Mead Lover's Digest #0750 Wed 21 July 1999 Forum for Discussion of Mead Making and Consuming Dick Dunn, Digest Janitor Contents: Fermentation temp? (Gail Elber) Mead Judging – (Anne Trowbridge) Wyeast Liquid Mead Yeast? ("Carl...
by Vicky Rowe | Jan 2, 2006 | History of Mead |
Polish Meads at StawskiMy name is Jordan Liebman. I work for a company that imports mead from Europe, specifically Poland. The reason I am writing is because I now have some of the best mead I have ever tasted, which until last month was contraband according to FDA...
by Vicky Rowe | Jan 2, 2006 | Historical Recipes |
From:Geheym der Wynen ontdektofKunst om alle Blaauwe, Rosse, Lange Verwaaydeen andere onzuyvere Wynen, binnen korten tyd,zonder mangel schoon te maaken.Printed by Reynier van Kessel,in ‘s GraavenHaag1730 RECEPTOm MEE te maakenNeemt 90. stoop Regenwater, en 10....
by 3BlindMice | Dec 29, 2005 | Mead Newbee Guide |
As with any living organism, Yeast have to be fed to survive. Unfortunately, honey does not have much in the way of nutrients, particularly if it has been boiled. It is therefore up to the brewer to ensure the right combination of nutrients is added to the Must to...
by Vicky Rowe | Dec 29, 2005 | Mead Newbee Guide |
The three methods for mixing the Must (the Boil method, the Pasteurization method, and the No Heat method) are all accepted and easy to complete, so it is entirely up to the individual as to what method to use. Each has its own pros and cons, but it is important to...
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by Vicky Rowe | Dec 28, 2005 | Myths & Legends |
They say that myths and legends have their basis in truth. Who knows for sure? But the tales of many cultures around the world are fascinating, and even if they are truly just stories (and lets face it, most stories have at least *some* grain of truth somewhere), they...
by Vicky Rowe | Dec 28, 2005 | Start Your Meadery |
by Julia Hertz and David Meyers Hi All out there who want to start a meadery! We applaud and support you. For any type of Meadery no matter the budget it is agreeably a large task to figure out how to start. I know meaderies who are commercial and operating out...
by Vicky Rowe | Dec 28, 2005 | Start Your Meadery |
by Julia Herz – Mead Consultant / Owner Honeywine.com (additonal contributions by David Myers-Redstone Meadery)Many, many folks often ask, what is a Meadery?A Meadery is a winery that ferments honey and produces mead (honey wine).Now we’re pleased to see...
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by Vicky Rowe | Dec 28, 2005 | Meadery Owners Speak |
I met Mike of Rabbit’s Foot online, and have watched him go from being one of us, to having his own meadery. While I haven’t had the pleasure of his wares yet (gimme time, I’m working on it!), his mead sounds wonderfully yummy, so by all means, get...
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by Vicky Rowe | Dec 28, 2005 | Meadery Owners Speak |
White Winter Winery was the first commercial mead I’d ever had after Chaucers. Needless to say, I was *extremely* impressed with Kim & Jon’s wares. So much so that I have gone to great lengths to get their mead, and will continue to do so as long as...
by Vicky Rowe | Dec 28, 2005 | Mead Articles |
Kime and Morse' article on Mead has long been considered one of the definitive articles on the history and technology of making mead. Delving not only into the historical aspects of our favorite drink, it also explores new (at the time) technologies, with special...
