Mazer Cup International 2010 - The Results are in!
- Thread starter Medsen Fey
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Congrats to all of the GotMeaders that won & special thanks to all of the judges & staff for their hard work!
:cheers:
:cheers:
My kids have loved the taste of pluots ever since, about 7 or 8 years ago, we first saw them sold as "dinosaur eggs" in a grocery store in So Cal. Silly me - I never even thought about fermenting them.... 
^---about to go google pluot.
Congrats to all those who won and placed, and to all of those who entered and got the precious feedback from the pros (that includes me, still waiting on my results!).
Thanks to everyone who organized and worked to make this a success! It's a great opportunity for people like me who aren't necessarily surrounded by other meadmakers to learn what we can do to make our brews more delicious and outstanding, and to find out what we're already doing right!
Congrats to all those who won and placed, and to all of those who entered and got the precious feedback from the pros (that includes me, still waiting on my results!).
Thanks to everyone who organized and worked to make this a success! It's a great opportunity for people like me who aren't necessarily surrounded by other meadmakers to learn what we can do to make our brews more delicious and outstanding, and to find out what we're already doing right!
At one time or another I lived both in Valencia and in Fontana (talk about covering some distance!) when I worked at JPL in Pasadena. I also have relatives around Long Beach and in Simi Valley.
How long have you guys been here? (And let's continue this via PM, so we don't completely hijack the thread!)
Thanks Medsen. And a big CONGRATULATIONS to Jason on his GOLD!!
I had a chance to meet Jason (Fox Hill Meadery) on a trip to NC. He lives about 10 miles from my dad. We tasted lots of mead that day. He has a really great operation and makes some wonderful meads.
At one time or another I lived both in Valencia and in Fontana (talk about covering some distance!) when I worked at JPL in Pasadena. I also have relatives around Long Beach and in Simi Valley.
How long have you guys been here? (And let's continue this via PM, so we don't completely hijack the thread!)
In the OC we call that Fon-tucky!
Absolutely true! I'm a fan of pluots and woof down as many as possible when I'm able to get my hands on them here in So Cal. I really like them in mead as well as just off the tree. We see a lot of the Dapple Dandies, Raspberry Jewel, Flavor Prince and a couple of others that I don't recall right off the top of my head.
Yasuke, the ones you used in your melomel carried the flesh, skin and flavor of the fruit superbly, and really expressed both the tartness and sweetness of the pluots you used in perfect harmony with the honey.
Cheers,
Oskaar
This post, and these variety names, makes them sound even more appetizing that they looked from wikipedia.
I am very happy with the results of the Mazer Cup 2010. I thank the organizers for the excellent organization!
I took second place in the open category mead
Regards
Mike
I took second place in the open category mead
Regards
Mike
I took second place in the open category mead
Congratulations Mike!
I was trying figure out what kind of mead Wiszniak Kielecki might be.
I ran across this very interesting article about you courtesy of google translate (and a very rough translation it is), but it didn't really explain what type of mead it is. The only thing I've found was something that said it is in the dwójniaK style. I'd really like to learn more about it.
Medsen
Let me add my congratulations, too! I'm very glad that Marek talked some of you guys into entering, and I hope that this year's success will bring even more entries from Poland, as well as other countries, next year!
Wiszniak Kielecki, roughly translated (and it is very rough and maybe totally wrong since I don't use my Polish very much any more), is "cherry liqueur of Kielce." In this case this isn't a "liqueur" in the accepted definition of the term, but Kielce is the county that Michal lives in.
Did I get it correct, Mike?
Wiszniak Kielecki, roughly translated (and it is very rough and maybe totally wrong since I don't use my Polish very much any more), is "cherry liqueur of Kielce." In this case this isn't a "liqueur" in the accepted definition of the term, but Kielce is the county that Michal lives in.
Did I get it correct, Mike?
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Yes Wayne you are right.
My Wiszniak is fermented with whole cherry fruit. The total sugar concentration is at 45-47 Blg. It is Polish Dwojniak, which I start from 36Blg, and later I add the rest of honey.
Recently I tested different strains of yeast and probably I have found a proper match. The recipe for wiszniak kielecki is passed in my family from generation to generation. I received it from my aunt (she already passed away), who was born at the end of XIX Century.
Regards
Mike
My Wiszniak is fermented with whole cherry fruit. The total sugar concentration is at 45-47 Blg. It is Polish Dwojniak, which I start from 36Blg, and later I add the rest of honey.
Recently I tested different strains of yeast and probably I have found a proper match. The recipe for wiszniak kielecki is passed in my family from generation to generation. I received it from my aunt (she already passed away), who was born at the end of XIX Century.
Regards
Mike
I took first in the Cyser. Such a shock I have to say!!
What was better was that Oskaar judged my blackberry mel and Vicky judged my strawberry mel.
Now to see how the three meads do at mead free or die and AHA nationals...
Honesty the cyser tastes REALLY good now.
What was better was that Oskaar judged my blackberry mel and Vicky judged my strawberry mel.
Now to see how the three meads do at mead free or die and AHA nationals...
Honesty the cyser tastes REALLY good now.
That's truly a legacy to cherish!
Congratulations! I hope you'll include the recipe in the Proven Recipes section (I need a good cyser).
