Mead Lovers Digest #0068

eZine lover (@eZine)

Published in 

Mead Lovers Digest

 · 9 Apr 2024

 

Mead Lover's Digest #68                     Fri 08 January 1993 

 
        Forum for Discussion of Mead Brewing and Consuming 
               John Dilley, Digest Coordinator 

 
Contents: 
  Beginners (trwagner) 
  RE: Mead Lover's Digest #67 (January 07, 1993) (Joe Kazura) 

 
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Date: Thu, 7 Jan 1993 07:14:31 -0500 
From: trwagner@unixpop.ucs.indiana.edu 
Subject: Beginners 

        Hi.  I am thinking about making a batch of mead here in the first 
of February.  I have seen a few articles here on Mead digest that are a 
little advanced.   

        I'd like to know if anyone has tips for beginners.  Is there a FAQ 
sheet one can ftp?  Also, what is the best route to take for a beginner 
mead brewer?  (recommended first recipe, etc). 

        I asked a question a few weeks back and got a lot of informative 
responses.  Some have said everyone has differences in opinion on 
technique.  But, everybody does things differently.  Any and all input 
would be greatly appreciated. 

Thanks! 

Ted 

 
___________________________________________ 

Ted Wagner              trwagner@bronze.ucs.indiana.edu 
        (Using Eudora 1.3b46)  unixpop.ucs.indiana.edu 

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Date:    Fri, 8 Jan 1993 0:14:43 -0500 (EST) 
From: JK_APPLEREP@UNHH.UNH.EDU (Joe Kazura) 
Subject: RE: Mead Lover's Digest #67 (January 07, 1993) 

I want to thank Rick C. for his help ... albeit late in my case... ;) 

I did basically as he suggested.  I heated (to 160-170 F) for about 15 minutes 
the juice and pulp (in a nylon bag), I then squeezed most of the juice from 
the pulp and threw the dry pulp out... I figured that any flavor/sugars would 
be released in the heating... 

I boild the honey in about 3 gallons of water and set it into cold water. 

Then I heated the juice/pulp bag in some more water as stated above. 

After both honey/water and juice/water had cooled I put the into primary with 
the yeast starter (see below) and the enzyme and shook them up... 

While boiling the honey I also added Irish Moss... I also skimmed the protein. 

The starter consisted of a pound or so of honey boiled with water, cooled and 
then I pitched the yeast (a champagne yeast from local dealer who says it's 
"more stable/predictable than Pastuer Champagne yeast) into a large zip-lock 
bag with the air squeezed out. 

This is the best starter I EVER had!  easy to handle and keep clean - disposable 

I did have to release the preasure twice a day after the first day... 

Sorry for rambling ...  As a book I have suggests, I'll make a cinnamon tea 
and add it before I bottle. 

Cheers, 

Joe 

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End of Mead Lover's Digest 
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