Very Zen, Dave! What is the sound of one hand clapping, Grasshopper?
- Al
"David H
Berg" To: chadden(a)contecrayon.com
<bergbrew@jun cc: mba(a)thebarn.com
o.com> Subject: Re: Honey Locator
Sent by:
mba-bounce@th
ebarn.com
10/30/2002
12:37 PM
> Mead
> fermentations are typically slow - no need to worry about the
> academic
> hypothesis of CO2 bubbles stripping away aromatics.
So if you get caught in the rain, is it better to run quickly to shorten
the time (although hitting more raindrops) or walk slowly, hitting fewer
raindrops yet being in the rain for a longer amount of time?
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> > Mead
> > fermentations are typically slow - no need to worry about the
> > academic
> > hypothesis of CO2 bubbles stripping away aromatics.
>
> So if you get caught in the rain, is it better to run quickly to shorten
> the time (although hitting more raindrops) or walk slowly, hitting fewer
> raindrops yet being in the rain for a longer amount of time?
The smartest people take the skyway and avoid the rain alltogether. And
this gets us back to my recommendation of adding more honey if needed after
fermentation and adding sorbate and sulfite to prevent subsequent
fermentation.
More honey initially won't make for a faster fermentation but feeding a
fermentation does draw out the process. Mead fermentation doesn't adhere to
a mathematical equation. It is really quite different than brewing.
Christopher Hadden
http://www.aboutmead.com/
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John,
Orange Blossom Mead should be made with 100% OB honey. Ferment it dry with
Premier Cuvee or champagne yeast and then add more to sweeten to taste.
This will help increase the character of the orange blossom honey. You'll
also need to add sorbate and sulfite to prevent subsequent fermentation.
In the case of mead making, adding honey to the "secondary fermenter" is
referred to as feeding the fermentation. In truth, this is a continuation
of the primary fermentation. I typically don't feed fermentations because
it takes way too long and you no longer have an OG value that can be used
for calculations since the SG of honey varies quite a bit. This technique
can be used to increase the honey character but the much more effective and
efficient method is mentioned above.
In my opinion, fruit is best added at the beginning to provide the yeast
with the nutrients it needs. It speeds up fermentation and the aging
process. Also, you can more easily pasteurize the fruit at this time. I
still add yeast nutrients with melomels, but I scale the amount back. The
best yeast nutrient for mead making is available at Semplex. Mead
fermentations are typically slow - no need to worry about the academic
hypothesis of CO2 bubbles stripping away aromatics. If you want to add
fruit extracts, you can do so after fermentation as the mead is aging or at
bottling. I prefer natural fruit because of the flavor and the benefits
mentioned above.
Boiling honey has more cons than pros and most mead makers avoid it because
the cons are significant. Boiling honey imparts a harshness that can take
years to mellow. Also, boiling does diminish the aroma of mead. Boil the
water instead and then add honey that's been warmed to facilitate
extraction from the container. Let the must pasteurize for 15 minutes.
Alternately, you can sulfite the must instead of pasteurization as it's
done in winemaking.
Which article are you referring to? I'd like to read it.
Happy meadmaking and wassail!
Christopher Hadden
http://www.aboutmead.com/
Original Message:
-----------------
From: John Longballa longballa(a)hotmail.com
Date: Wed, 30 Oct 2002 09:59:03 -0600
To: mba(a)thebarn.com
Subject: Honey Locator
An article on mead in the latest issue of Winemaker magazine states:
"There are several bulk honey suppliers that are good sources of honey; the
National Honey Board keeps a list of them. (Go to www.honeylocator.com to
search the NHB database. The site also lists beekeeping associations by
state.)"
I read a different article that said that lighter honeys, such as orange
blossom, should be added to the secondary fermenter, rather than to the
primary, in order to preserve their delicate aromas. Is the author simply
telling the reader that the boiling process is too vigorous for the lighter
honeys, or is there something different about fermentation in the secondary
fermenter? I would think that the yeast would do the same things to the
honey that is added to the secondary that it would have done to that honey
in the primary. I've noticed that fruit extracts are often added to beer
in
the secondary. Won't the extracts suffer the same fate in the primary that
they would in the secondary? I'm confused. Same yeast, same temperature
(for the most part), what's different? Thanks.
John Longballa
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An article on mead in the latest issue of Winemaker magazine states:
"There are several bulk honey suppliers that are good sources of honey; the
National Honey Board keeps a list of them. (Go to www.honeylocator.com to
search the NHB database. The site also lists beekeeping associations by
state.)"
I read a different article that said that lighter honeys, such as orange
blossom, should be added to the secondary fermenter, rather than to the
primary, in order to preserve their delicate aromas. Is the author simply
telling the reader that the boiling process is too vigorous for the lighter
honeys, or is there something different about fermentation in the secondary
fermenter? I would think that the yeast would do the same things to the
honey that is added to the secondary that it would have done to that honey
in the primary. I've noticed that fruit extracts are often added to beer in
the secondary. Won't the extracts suffer the same fate in the primary that
they would in the secondary? I'm confused. Same yeast, same temperature
(for the most part), what's different? Thanks.
John Longballa
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Hi,
Just a reminder that we will be having a WestSide
meeting at Sherlock's tonight at 7:00 pm. And i will
be able to enjoy a pint this time! As usual, no set
agenda, so bring your random thoughts etc.
Cheers
WH
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I called Kevin Peterson today at WineHaven, and he's out of OB Honey until
spring. I'll check the Mpls Farmer's Market on Saturday and let you all
know if I found any there....
- Al
"LJ Vitt"
<lvitt4@yahoo To: allan.boyce(a)usbank.com, mba(a)thebarn.com
.com> cc:
Subject: Re: Orange Blossom honey?
10/28/2002
12:26 PM
In case you need to look for a retail outlet, Wine Haven in Chisago, MN
sells Orange Blossom honey (amoung other varieties).
http://www.winehaven.com/
--- allan.boyce(a)usbank.com wrote:
>
> Does anyone have 10-12 lbs of Orange Blossom honey that they'd sell me?
>
> Thanks!
>
> - Al
>
>
>
=====
Leo Vitt
Rochester MN
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Greetings,
Saturday, 1-4, meeting at Water Tower Brewing in Eden Prairie. I don't think we'll have sunny warm patio weather so what better reason do you need to spend a couple hours indoors?
On the agenda is "Style of the Month", Holiday party planning, and discussion about future meetings.
"Wanted", volunteer to learn about our style of the month, "Bitter & English Pale Ales". We'll need a handout with some basic style info, a couple recipes, a little history, and a quick talk about your research. Let me know if you can help out.
Also, If you plan on attending, try to bring a homebrew or commercial example of the style and any info you think might help us all brew better beer.
Mike Moranz, President
Minnesota Home Brewers Association
In case anyone is interested, I'm forwarding this for a family member. Good
cause, good excuse for a beer.
CHEERS AND BEERS FROM THE VOLUNTEER RESOURCE CENTER!
Join the Volunteer Resource Center for a Brewmeister's Food Fest at the
Summit Brewery in St. Paul. Thursday, November 7, 2002, 6:00 p.m. - 9:30
p.m.
This e-mail, including attachments, may include confidential and/or
proprietary information, and may be used only by the person or entity to
which it is addressed. If the reader of this e-mail is not the intended
recipient or his or her authorized agent, the reader is hereby notified
that any dissemination, distribution or copying of this e-mail is
prohibited. If you have received this e-mail in error, please notify the
sender by replying to this message and delete this e-mail immediately.
-- Attached file included as plaintext by Ecartis --
ò Learn how to pair great beer with different food and be the
first to taste this season's Summit Winter Ale.
-- Attached file included as plaintext by Ecartis --
-- Attached file included as plaintext by Ecartis --
ò Bid on fabulous auction items--a weekend at The St. Paul Hotel,
Science Museum family pass, gift certificates and more!
-- Attached file included as plaintext by Ecartis --
-- Attached file included as plaintext by Ecartis --
ò Go on a brewery tour.
-- Attached file included as plaintext by Ecartis --
-- Attached file included as plaintext by Ecartis --
ò Learn how to Polka Dance and More
Tickets are $40/person. All proceeds benefit the Volunteer Resource
Center.
A portion of your ticket is tax-deductible. Must 21 years of age to
attend.
Buy your tickets on line or find out more at:
www.volunteertwincities.org/about_us/cheers_beers.php
