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...
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...
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....
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...
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...
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 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 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...
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...
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...
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...
submitted by Cindy Renfrow In these quotes from 16th-17th c. English sources, you will see that the best honey was allowed to drip out of the combs. After whatever dripped of its own accord was collected, the rest was pressed out. The combs were then washed in water...
by Virginia DavisFrom the Fall '89 Meadmakers Journal The national drink of Ethiopia is T'ej, a golden sweet honey-wine. T'ej is a mead that is indigenous to Ethiopia with roots going back to the 4th century. In Ethiopia, T'ej is made in private homes...
Mede in the Edo Period in JapanDear Mead Lovers, Here is a story about the knowledge of Mead in the Edo Period of Japan. During a recent research an essay was found in the Archives of Western Learning in the city of Tsuyama in Western Japan. One of the doctors working...
Father Kneipp, Priessnitz, a Bavarian priest. Father Sebastian Kneipp, was a famous old German priest, who lived from 1821 to 1897. He was a Naturopath – one who advocates natural living and healing through the use of sunlight, baths, fresh air and cold water....
