15 Nov
2002
15 Nov
'02
4:43 p.m.
Oh what an open ended question Steve asks!
I take a very simple approach and most of the time it works out pretty well.
Approx. 3 pounds honey to make 1 gallon mead. (1 part honey, 2 parts water)
heat to about 160 to help honey mix with water or fruit.
I have had to use 5-8 lbs of fruit to get excellent fruit flavor.
I prefer the wyeast sweet mead yeast because it doesn't ferment dry.
I have had good luck with 1/2 cup tepid orange juice as a starter medium (orange juice
tends to be smoother than acid blend for balancing IMHO.)
Pick up the book "Country Wines" by Pattie Vargas and Rich Gullin Recipes for
making wine and meads from everything but concrete. :)
Mike Moranz, President
Minnesota Home Brewers Association
-----Original Message-----
From: Steve Fletty [mailto:fletty@umn.edu]
Sent: Friday, November 15, 2002 11:48 AM
To: allan.boyce(a)usbank.com; Christopher Hadden; Jeff Cotton; Moranz,
Mike
Cc: fletty(a)nts.umn.edu
Subject: Fw: mead
Here are my bare bones notes taken on the back of an envelope
while quzzing
Gary on his chipotle mead.
Having never made a mead before, what advice can you guys offer?
Although Gary said 12 lbs honey per 3 gallons water, I notice
only 2 gallons
in notes. He seems to bring some of the water to a boil, then add
the rest of the water and honey.
I asked him what he meant by yeast hulls. He said to just
take some old
yeast and boil it, basically killing it. I guess it add some
yeast nutrient?
Anyone heard of this?
It looks very simple, but like I say, I've never made a mead
and any tips
would be greatly appreciated.
--
Steve
----- Original Message -----
From: "Steve Fletty" <fletty(a)tc.umn.edu>
To: <fletty(a)umn.edu>
Sent: Wednesday, November 13, 2002 7:13 PM
Subject: mead
12 lbs honey per 3 gallons of water
yeast nutrients and yeast hulls, 1/2 and 1/2 proportionately
irish moss
1 gal water, add nutrients and hulls, boil
add honey, add 1 gal. water
cool, pitch scotch ale yeast
after 6-7 months, add 1-2 chipotles, sample after 1-2 weeks
to test for desired level of heat