Subject: Mead Lover's Digest #1475, 14 June 2010 Date: Mon, 14 Jun 2010 09:27:03 -0600 (MDT) From: mead-request@talisman.com Mead Lover's Digest #1475 14 June 2010 Mead Discussion Forum Contents: mellow out a Cyser ("Dr. Curt 'Mex' Nicol D.D. Ph.D.") RE: need a quick to drink mead ("Jim Guyet") Re: need a quick to drink mead (MeadGuild@aol.com) NOTE: Digest appears whenever there is enough material to send one. Send ONLY articles for the digest to mead@talisman.com. Use mead-request@talisman.com for [un]subscribe and admin requests. Digest archives and FAQ are available at www.talisman.com/mead#Archives A searchable archive is at http://www.gotmead.com/mldarchives.html Digest Janitor: Dick Dunn ---------------------------------------------------------------------- Subject: mellow out a Cyser From: "Dr. Curt 'Mex' Nicol D.D. Ph.D." Date: Thu, 10 Jun 2010 01:41:29 +0100 Hi all I've got a cyser that is about 14-16 months old (I do know exactly, but that info is on a different computer), that I've just racked. as part quality assurance, I tried some, and it is *VERY* tart. I know you are all going to say let it age, but this being my first ever Mead type drink (I've been brewing beer for ages and always wanted to get into mead, but this is my first venture), and I'm so eager to get into it. What can I do to mellow it out a bit? I'm in the UK so will probably not have access to a lot of stuff you Americans can get. Thanks in advance. On a side note, In the last 2 - 3 years of reading everything I can find on mead, I keep coming across Dick and his child-bride, I just want to say I'm a big fan. Keep up the good work LOL ~Mex ------------------------------ Subject: RE: need a quick to drink mead From: "Jim Guyet" Date: Wed, 9 Jun 2010 23:40:53 -0400 Subject: RE: need a quick to drink mead From: bill keiser Date: Thu, 03 Jun 2010 17:15:40 -0400 I've been making mead that is ready to drink in three to six months. It is with the "Joe's Ancient Orange" recipe. It is easy to do, bottles straight from the primary and is very drinkable, although it turns out fairly sweet, but not syrupy. To counter the sweetness, I changed from oranges to red raspberries, up the spices and add a bit of cayenne pepper. It may be a simple recipe, but I took third place with it in Meadlennium a couple years ago. And my wife prefers it to most commercial meads (they tend to be syrupy). bill keiser - ------------------------------ I've made the "Joe's Ancient Orange" with great success and love the idea of trying it with raspberries. Do you just drop them in or do you smoosh them a bit first? How much fruit per gallon would you suggest? Jim Guyet ------------------------------ Subject: Re: need a quick to drink mead From: MeadGuild@aol.com Date: Thu, 10 Jun 2010 04:57:19 EDT Our colleague Martin Pare _vitiqc@yahoo.ca_ (mailto:vitiqc@yahoo.ca) wrote: > Then Get a quality honey, Fall flowers (eastern canada/vermont type), > a good fermenter like a champagne yeast or D47, use good nutrition >(see Scotts labs tables or Petter Bennell's presentation), ... I am not familiar with Petter Bennell's presentation. Where can I find it? Also I would sincerely appreciate it if someone would e-mail me Kris England's 2009 AHA Mead Presentation as it is either no longer on the AHA web site or I just can't locate it. Dick - "Mead is no more a honey wine than beer is a malt wine." - --- Richard D. Adams, CPA (Retired) Ellicott City, Maryland ------------------------------ End of Mead Lover's Digest #1475 *******************************