Toggle sidebar

Mead as sustainable product in rural, developing countries with Dr. Garth Cambray

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
GntlKnigt1 said:
I hear it was a conntinuous fermentation process.....

Sent from Arthur Dent's towel smothering a volume of Vogon poetry, some of which just leaked out.
Click to expand...

Is that possible without massive mutations? I assume it was a conical and he would occasionally purge the buildup through the bottom and feed must through the top. Sure beats cleaning fermenters!!


Sent from my galafreyan transdimensional communicator 100 years from now. G
 
Continuous Fermentation

I thought this was an interesting explanation, although it left me with some questions....
http://brookstonbeerbulletin.com/everything-old-is-new-again-non-stop-fermentation/

I also skimmed a pdf from a German company (50 pages long) that also expressed your reservations about yeast mutation and hence, quality control, mannye. I wonder if that is what "did in" our innovative Dr ??


Here's another interesting explanation.... http://kenanddot.wordpress.com/2013/01/13/continuous-fermentation/

I wonder if anyone in the mead industry is currently using this method. Would be fascinating....
 
Last edited:
Mead as sustainable product in rural, developing countries with Dr. Garth Cam...

It's a wine term meaning spoiled.
Corked wine is a term for a wine that has become contaminated with cork taint. Cork taint is not simply the taste of a cork. Rather it is caused by the presence of a chemical compound called TCA (2,4,6 - trichloroanisole).

Hee hee. I said taint.



Sent from my galafreyan transdimensional communicator 100 years from now. G
 
Had never had corked wine before, and never want to taste it again...

Once I ran to you (I ran)
Now I'll run from you
This tainted mead you've given
I give you all a mead could give you
Take my tears and that's not nearly all
Tainted mead
Tainted mead
 
Yikes. I still have the record.


Sent from my galafreyan transdimensional communicator 100 years from now. G
 
Ok. I guess I am old:

tu7uvaqa.jpg



Sent from my galafreyan transdimensional communicator 100 years from now. G
 
Alas, my entire vinyl collection went to my music producer son when I moved across the pond

Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.
 
Music producer eh? Anyone I might know? And is he taking good care of it?


Sent from my galafreyan transdimensional communicator 100 years from now. G
 
GntlKnigt1 said:
Hmm....interesting.... Might be possible to try with some 1 gallon batches.....

Sent from Arthur Dent's towel smothering a volume of Vogon poetry, some of which just leaked out.
Click to expand...

Plastic one gallon with a spigot clOse to the bottom as possible to harvest spent yeast and one on the side higher up to pour out completed mead?


Sent from my galafreyan transdimensional communicator 100 years from now. G
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom