Subject: Mead Lover's Digest #1619, 26 January 2013 Date: Sat, 26 Jan 2013 13:22:05 -0700 (MST) From: mead-request@talisman.com Mead Lover's Digest #1619 26 January 2013 Mead Discussion Forum Contents: Re: Mead Lover's Digest #1617, 16 January 2013 (Mike Faul) RE: Mead Lover's Digest #1617, 16 January 2013 (tom veatch) Re: Mead Lover's Digest #1617, 16 January 2013 (Tim Leber) Aged mead plan (Bob) aged mead (Micah Millspaw) 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: Re: Mead Lover's Digest #1617, 16 January 2013 From: Mike Faul Date: Wed, 16 Jan 2013 22:32:59 -0800 Our Mead of Poetry is the oldest commercial mead in the world as far as I know. We release a half barrel each year. This year if was 11 years old. I'd tend towards the highest alcohol content with as much sweetness left over as you like. Mike Rabbits Foot Meadery Sent from my iPhone please forgive any spelling errors. My fat fingers can't hit just one letter in the keypad. ------------------------------ Subject: RE: Mead Lover's Digest #1617, 16 January 2013 From: tom veatch Date: Thu, 17 Jan 2013 07:51:45 -0800 Just opened a bottle labeled '93. It was dry and bubbly. Taste was subtle and much smoother than same batch consumed much earlier. Best of luck -- I've never fortified. Tom ------------------------------ Subject: Re: Mead Lover's Digest #1617, 16 January 2013 From: Tim Leber Date: Fri, 18 Jan 2013 18:26:09 -0800 I am planning to make a really big mead and lay it down, here are a few tips and tricks I have gathered from old time mead makers. Use good solid natural corks - the long ones, dip in wax, store in a constant temp area on thier sides, and expect some sediment in the bottles. I would consider swapping the Everclear for white Bacardi 151. The rum flavor will play well with the honey and increase the complexity of the beverage. Tim Leber ------------------------------ Subject: Aged mead plan From: Bob Date: Mon, 21 Jan 2013 16:06:59 -0500 Steve: this is for my unborn child; what a great gift for a 21st birthday or graduation? My current plan is as follows: 24lbs honey (1/4th each mangrove, brazilian pepper, palm, and OB; the best of Florida!) 6.125 gallon batch (the extra quart is for racking loss) D21 (decided to stick with a yeast I know and love) Maybe fortified, maybe not, still debating. My issue is nutrients. I'm really caught up in trying to make it as natural as possible, but have no show mead experience. I'm currently compromising by thinking 18g fermaid K, 3g DAP and 12g yeast hulls, but I'd like to drop the DAP and some of the fermaid, but i don't want to add any fruit (am I being too picky?). Thoughts? This will continue to develop and change until about August, when brewing will commence :) All comments welcome, and thanks in advance, Bob P.S current oak plan is 2oz french medium in primary, carried over to secondary (removed at end of ferment); 1oz each american med + and French heavy for bulk aging (after fortifying if that's what I do). Tasting will determine end point and if more/less/different oak is needed. P.P.S. too much info? Sent from my iPhone ------------------------------ Subject: aged mead From: Micah Millspaw Date: Thu, 24 Jan 2013 17:55:39 +0000 I expect the majority of my meads to last a while, with the exception of melomels. To that end, I like to use strongly flavoured honeys and keep the OG high. I also like to age the meads in bulk using corny or beer kegs. That way they are sealed with a CO2 or nitrogen blanket. After aging I bottle, if needed. Easy to just stack up the kegs and forget about them as the age. And well worth the wait. Micah ------------------------------ End of Mead Lover's Digest #1619 *******************************