Mead Lovers Digest #0060

eZine lover (@eZine)

Published in 

Mead Lovers Digest

 · 9 Apr 2024

 

Mead Lover's Digest #60                     Tue 22 December 1992 

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

 
Contents: 
  What is bentonite? and Final Gravity question (Douglas Niehaus) 
  Juice and/or solids... (Joe Kazura) 
  Kumiss and Curds Awhey (Jane Beckman) 

 
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Date: Fri, 18 Dec 92 09:08:25 -0500 
From: niehaus@cs.umass.edu (Douglas Niehaus) 
Subject: What is bentonite? and Final Gravity question 

 
The discussion about clearing the mead sounded like a good tip to  
keep in mind, but what is Bentonite? 

Also, my first, and only, two batches seemed to ferment well and 
steadily over say a 1 month period going from OG 80 and 55 
respectively down to 8. They also cleared after 1 racking over 
the next 2 weeks. I racked the first a second time, and it threw 
a little more sediment, but both seem pretty steady at 8. 

However, I have mostly seem FG of 995 or so.... are my meads stuck, 
do the final ten points take three times as long, or did my batches, 
Barshack Ginger recipe differing only in original honey added, differ 
in some way from the norm? Also, I have been doing 2 gallon batches 
as a way of experimenting with technique and recipes until I get the 
hang of this. 

I added the suggested yeast nutrient and acid blend... 

I realize I have not been precise in describing the ingredients, 
but I am most interested in what kinds of questions I should be asking  
about my technique and recipes..... 

By the way, thanks to those who responded with the Zinger mead Recipe! 
It looks great, and I will give it a try this weekend. 

Thanks, 
Doug 
niehaus@cs.umass.edu 

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Date:    Sat, 19 Dec 1992 1:46:37 -0500 (EST) 
From: JK_APPLEREP@UNHH.UNH.EDU (Joe Kazura) 
Subject: Juice and/or solids... 

Hi all, 

First off...  Happy Holidays! 

I just got one of the best Juicer/Extractors! 

AND my mind is working overtime to put some recipes together!!! 

My big question is: 

Will the yeast work on just the sugars in the extracted juice or will it work 
on the fibers of the pulb as well? 

Thanks, 

Joe Kazura 

 
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Date: Mon, 21 Dec 92 16:21:04 PST 
From: jane@stratus.swdc.stratus.com (Jane Beckman) 
Subject: Kumiss and Curds Awhey 

I talked to my friend who makes kumiss (which technically isn't kumiss  
because it's cow, rather than horse, milk, but...).  Her recipe is pretty  
much the one given here a few weeks back, but with a few differences.  She 
adds a small amount of vodka to the buttermilk to fortify it, *before* starting 
ferment.  (She cautions to add it slowly, whisking in, to not curdle the mix.) 
And she adds a bit of almond extract, to even out the flavor. 

It hit me later that I didn't ask if she meant *cultured* buttermilk or  
*churned* buttermilk.  There is a BIG difference between these, folks!  The  
cultured buttermilk is already on its way to being yogurt or kefir, and may  
help keep the finished product from throwing a curd.  I'm also wondering if  
the small amount of vodka affects.  (No, she didn't give me amounts.  She  
says she "eyeballs" and uses it at about 1 part vodka to 6 parts buttermilk, 
more or less.) 

  --Jilara   [jane@swdc.stratus.com] 

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End of Mead Lover's Digest 
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