Thanks Steve for your words of wisdom. I'm always ready to try an old beverage. Unfortunately, all I have in the mead department is three batches of new stuff. The good thing is that it gets old at the same time.
Thanks again for your input.
Your mature Perz
Rick O
>>> "Steve Weiland" <sweiland(a)usfamily.net> 09/14/03 07:33PM >>>
No preservatives needed, IMNSHO! :)
I am with Al on this one, since I've got a couple of "old" batches of mead
3+ years old and they are not showing anything resembling contamination. If
anything, they have improved with age.
For me, clean bottles, good Oxybarrier caps, and a high alcohol content in
the mead makes for a beverage with the legs to go a loooong distance in
storage.
Anyone for a sample of an old mead from an aging microbiologist?
Cheers,
Steve
-----Original Message-----
From: allan.boyce(a)usbank.com <allan.boyce(a)usbank.com>
To: mba(a)thebarn.com <mba(a)thebarn.com>
Date: Wednesday, September 10, 2003 2:32 PM
Subject: Re: bottling mead
>
>The only times I'll use sulfite or sorbate is if I'm trying to stop any
>further bottle fermentation - usually in ciders. After sitting in a carboy
>for a year, most of my meads don't have any sugar left to speak of. I may
>also add a little more sweetener if I'm hoping to sparkle the mead. I
>don't have any ancient meads, but I have a few 3-4 years old, and they
>don't seem to be suffering any ill effects from NOT sulfiting or sorbating.
>
>- Al
>
>
>
> "Christopher
> Hadden" To: fletty(a)umn.edu
> <chris(a)chadden.c cc:
mark(a)glewwe-castle.com, mba(a)thebarn.com
> om> Subject: Re: bottling mead
> Sent by:
> mba-bounce@theba
> rn.com
>
>
> 09/10/2003 02:19
> PM
>
>
>
>
>
>
>I use both sorbate and sulfites and I think it helps. My SO2 level in
>the bottle is 50-100 ppm which I believe is far less than what most
>wineries use.
>
>Here are a few links related to sulfite calculators:
>
>http://www.geocities.com/NapaValley/8280/winecalc.html
>http://winemakermag.com/sulfitecalculator/
>
>Chris
>
>
>On Wednesday, September 10, 2003, at 01:48 PM, mark(a)glewwe-castle.com
>wrote:
>
>> It does not hurt - unless there is enough to trigger allergic
>> reactions by some folk. There are ways to measure the amount in
>> solution, but I seem to remember them being expensive. Also, I am not
>> worried about the long term storage as much as making sure no pesky
>> stuff gets into your mead and survives the bottling procedure. At
>> this time of year, I would pitch a few camden tablets. In winter,
>> probably not.
>>
>> Other issues. How long has it been in the carboy? Is it clarified
>> enough to bottle. My first mead was wonderful, but it ended up with a
>> 1/2 inch of sediment in the bottle - which makes travel hopeless. So
>> I just drink it at home. Not a bad solution. ;-)
>>
>> IMHO,
>> Mark
>>
>>> I'll be bottling my first mead soon.
>>>
>>> Do I need to add sulfite and potasium sorbate for long term storage?
>
>
>
>
>
>
>
>
>
------ http://USFamily.Net/info - Unlimited Internet - From $8.99/mo! ------
No preservatives needed, IMNSHO! :)
I am with Al on this one, since I've got a couple of "old" batches of mead
3+ years old and they are not showing anything resembling contamination. If
anything, they have improved with age.
For me, clean bottles, good Oxybarrier caps, and a high alcohol content in
the mead makes for a beverage with the legs to go a loooong distance in
storage.
Anyone for a sample of an old mead from an aging microbiologist?
Cheers,
Steve
-----Original Message-----
From: allan.boyce(a)usbank.com <allan.boyce(a)usbank.com>
To: mba(a)thebarn.com <mba(a)thebarn.com>
Date: Wednesday, September 10, 2003 2:32 PM
Subject: Re: bottling mead
>
>The only times I'll use sulfite or sorbate is if I'm trying to stop any
>further bottle fermentation - usually in ciders. After sitting in a carboy
>for a year, most of my meads don't have any sugar left to speak of. I may
>also add a little more sweetener if I'm hoping to sparkle the mead. I
>don't have any ancient meads, but I have a few 3-4 years old, and they
>don't seem to be suffering any ill effects from NOT sulfiting or sorbating.
>
>- Al
>
>
>
> "Christopher
> Hadden" To: fletty(a)umn.edu
> <chris(a)chadden.c cc:
mark(a)glewwe-castle.com, mba(a)thebarn.com
> om> Subject: Re: bottling mead
> Sent by:
> mba-bounce@theba
> rn.com
>
>
> 09/10/2003 02:19
> PM
>
>
>
>
>
>
>I use both sorbate and sulfites and I think it helps. My SO2 level in
>the bottle is 50-100 ppm which I believe is far less than what most
>wineries use.
>
>Here are a few links related to sulfite calculators:
>
>http://www.geocities.com/NapaValley/8280/winecalc.html
>http://winemakermag.com/sulfitecalculator/
>
>Chris
>
>
>On Wednesday, September 10, 2003, at 01:48 PM, mark(a)glewwe-castle.com
>wrote:
>
>> It does not hurt - unless there is enough to trigger allergic
>> reactions by some folk. There are ways to measure the amount in
>> solution, but I seem to remember them being expensive. Also, I am not
>> worried about the long term storage as much as making sure no pesky
>> stuff gets into your mead and survives the bottling procedure. At
>> this time of year, I would pitch a few camden tablets. In winter,
>> probably not.
>>
>> Other issues. How long has it been in the carboy? Is it clarified
>> enough to bottle. My first mead was wonderful, but it ended up with a
>> 1/2 inch of sediment in the bottle - which makes travel hopeless. So
>> I just drink it at home. Not a bad solution. ;-)
>>
>> IMHO,
>> Mark
>>
>>> I'll be bottling my first mead soon.
>>>
>>> Do I need to add sulfite and potasium sorbate for long term storage?
>
>
>
>
>
>
>
>
>
------ http://USFamily.Net/info - Unlimited Internet - From $8.99/mo! ------
There is a beer tasting event at Eden Prairie City Hall on Thursday, Sept
18th from 7-9PM. Cost is $10.
1761c1.jpg
//Mike Behrendt
email - MBehrendt(a)mn.rr.com
-- Binary/unsupported file stripped by Ecartis --
-- Type: image/jpeg
-- File: 1761c1.jpg
Actually, Leo, I believe I personally served you a couple of beers. I
guess you must have had a good time.
> Dave, Good organizing. However, I believe I failed to get around to
> your booth -- Sorry about that.
>
David Berg
Head Brewer, Bandana Brewery
President, Minnesota Craft Brewer's Guild
________________________________________________________________
The best thing to hit the internet in years - Juno SpeedBand!
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Hi,
I want to say I was glad to see several of my Minnesota friends at the
Autumn Brew Review. Another good event, but the weather was hot!
Dave, Good organizing. However, I believe I failed to get around to
your booth -- Sorry about that.
I was glad to see some new breweries making it this year! Boulevard
and New Holland are nice additions.
=====
Leo Vitt
Sidney, NE
__________________________________
Do you Yahoo!?
Yahoo! SiteBuilder - Free, easy-to-use web site design software
http://sitebuilder.yahoo.com
Rats, I was told to get the above from All Safe Fire and Security for $35, and it would come filled. However... they are all out right now and I'm jonesin to get my keg setup completed.
Are there other places in the metro area where I could get a similar deal?
thanks
Don
________________________________________________________________
The best thing to hit the internet in years - Juno SpeedBand!
Surf the web up to FIVE TIMES FASTER!
Only $14.95/ month - visit www.juno.com to sign up today!
I used the yeast recovered from the last two 22oz bottles from my first
batch, which originated with a Wyeast smack pack of Kolsch. I always make
large starters (2 to 3 quarts) using either canned guile or DME. However, I
have stopped using DME because I can always detect the DME flavor in my
beers. I will occasionally do a 2.5 gallon 2-row mash solely for creating
guile for starters, kreusening, and carbonation. Next to sanitation, I think
big starters are the key to creating really solid beers.
BTW my Kolsch has been fully consumed. It turned out great with a FG of
1.011, putting it a little over 4% abv
Cheers,
Troy
>From: "Rick Oftel" <Rick.Oftel(a)toro.com>
>To: <troyrex(a)hotmail.com>,<mba(a)thebarn.com>, <fletty(a)umn.edu>
>Subject: Re: kolsch
>Date: Fri, 12 Sep 2003 09:12:03 -0500
>
>Thanks Troy for your Kolsch recipe. Isn't it amazing how the simple
>recipes seem to turn out the best?
>
>What type of yeast did you use?
>
>Do you also use your "guile" (unfermented wort) for growing up starters?
>
>I also started saving this stuff since there was always a few quarts in the
>cooler, bottom of kettle, pump, etc. I just drain it into a pan, boil it
>up again, and dump it into large glass "growlers."
>
>Take care and thanks again
>
>Rick Oftel
>MHBA (scooter)
>
> >>> "Troy Scheelk" <troyrex(a)hotmail.com> 04/10/03 04:55PM >>>
>
>I've loved Kolsch ever since I road tripped through Koln, Germany when I
>was
>going to college in England.
>
>Based on the success of my first batch of Kolsch(e.g. everyone guzzling it
>before I could truly enjoy it), I just did another with 10 lbs 2-row and 1
>lb malted wheat. 2ozs total of Hallertau, 1oz for 45min and 1oz for last 15
>of boil. It had the best hot break I've ever experienced. The OG was 1.045
>and based on the fermentation activity after using a two quart starter I
>anticipate a pretty low FG. Its currently in a cool secondary where I add a
>cup of unfermented wort every couple of weeks. I canned a couple quarts of
>extra wort so I can kreusen and naturally carbonate. I can't wait to keg
>and
>consume.
>
>-TroyRex
>Albertville, MN
>
>
>
>
>
>
> >From: "Steve Fletty" <fletty(a)umn.edu>
> >To: <mba(a)thebarn.com>
> >Subject: kolsch
> >Date: Wed, 9 Apr 2003 09:15:42 -0500
> >
> >
> >Anyone got a good kolsch recipe?
> >
> >
>
>
>_________________________________________________________________
>STOP MORE SPAM with the new MSN 8 and get 2 months FREE*
>http://join.msn.com/?page=features/junkmail
>
>
>
_________________________________________________________________
Use custom emotions -- try MSN Messenger 6.0!
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I believe attachments will go thru if you change the file suffix from
filename.doc
to filename.do1 for Word documents and from .xls to .xl1 for Excel, and .exe
to .ex1 for executable files.
Then the recipient has to change the filename.do1 back to filename.doc and
the same for Excel etc. Then
you can view them.
Hope it work for you.
Brian Hatcher
-----Original Message-----
From: Rick Oftel [mailto:Rick.Oftel@toro.com]
Sent: Friday, September 12, 2003 8:28 AM
To: mba(a)thebarn.com
Subject: Missing attachment
OK, I was told that attachments are not allowed so that is just one more
reason to stop down to Barley Johns this evening - get a paper copy. Want
more reasons? Remember the free beer offer? Well, I just couldn't decide -
should I bring the Irish Red or the IIPA? It bothered me so much that I
cooled them both down and will let you decide. Just write if you need more
incentives.
Well thanks for writing. Dave Cox is also bringing a series of reprinted
articles about kegging, pressures, care and feeding so the technical
presentation (aka discussion with feelings) may extend a bit into the later
part of the evening.
As I recall (one more reason?) they also have a portable fire pit device.
Maybe bring some firewood if it gets cool?
I forwarded a copy of the kegging article to Web Zine Al Boyce who is
putting it somewhere in Yahoo Land. Next meeting Al will show us all (read
I can't find it) how to access this information.
Hey Al, when can we do a web-cast?
Just kidding
Rick O
MHBA
Thanks Troy for your Kolsch recipe. Isn't it amazing how the simple recipes seem to turn out the best?
What type of yeast did you use?
Do you also use your "guile" (unfermented wort) for growing up starters?
I also started saving this stuff since there was always a few quarts in the cooler, bottom of kettle, pump, etc. I just drain it into a pan, boil it up again, and dump it into large glass "growlers."
Take care and thanks again
Rick Oftel
MHBA (scooter)
>>> "Troy Scheelk" <troyrex(a)hotmail.com> 04/10/03 04:55PM >>>
I've loved Kolsch ever since I road tripped through Koln, Germany when I was
going to college in England.
Based on the success of my first batch of Kolsch(e.g. everyone guzzling it
before I could truly enjoy it), I just did another with 10 lbs 2-row and 1
lb malted wheat. 2ozs total of Hallertau, 1oz for 45min and 1oz for last 15
of boil. It had the best hot break I've ever experienced. The OG was 1.045
and based on the fermentation activity after using a two quart starter I
anticipate a pretty low FG. Its currently in a cool secondary where I add a
cup of unfermented wort every couple of weeks. I canned a couple quarts of
extra wort so I can kreusen and naturally carbonate. I can't wait to keg and
consume.
-TroyRex
Albertville, MN
>From: "Steve Fletty" <fletty(a)umn.edu>
>To: <mba(a)thebarn.com>
>Subject: kolsch
>Date: Wed, 9 Apr 2003 09:15:42 -0500
>
>
>Anyone got a good kolsch recipe?
>
>
_________________________________________________________________
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