Subject: Mead Lover's Digest #1645, 26 August 2013 Date: Mon, 26 Aug 2013 22:32:55 -0600 (MDT) From: mead-request@talisman.com Mead Lover's Digest #1645 26 August 2013 Mead Discussion Forum Contents: Mead Makers Short Course - tickets are available ("Melissa D. Jordan") Re: Pyment (Chazzone) 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: Mead Makers Short Course - tickets are available From: "Melissa D. Jordan" Date: Fri, 23 Aug 2013 13:23:04 -0700 Presented by the UC Davis Honey and Pollination Center at the Robert Mondavi Institute for Wine and Food Science Thursday, February 6 - Saturday, February 8, 2014 Faculty and staff of the world renowned departments of Viticulture and Enology and Food Science and Technology at UC Davis have created sessions specifically with the mead maker in mind: Fermentation Filtration Sensory Analysis Meadery Design Financing the Meadery $425 until December 15 then $500 Tour the world's only LEED Platinum Teaching and Research Winery. Mead tasting led by Darrell Corti, international food and wine legend. Dinner with friends and peers Bring your own mead to share Contact: Amina Harris aharris@ucdavis.edu To register, visit: www.rmi.ucdavis.edu/events https://registration.ucdavis.edu/Item/Details/93 Regards, Melissa D. Jordan Account Manager University of California, Davis One Shields Ave. Food Chain Cluster - Dept. of Animal Science 2223A Meyer Hall Davis, CA 95616 E-mail: mdjordan@ucdavis.edu Phone: 530 752-6130 Fax: 530 752-0175 Weekdays: 7:30 - 12:00 / 12:45 - 4:15 ------------------------------ Subject: Re: Pyment From: Chazzone Date: Fri, 23 Aug 2013 23:42:55 -0400 Jose, I've made a lot of melomel, and my favorite is a catawba pyment, but I also make a small batch of concord from my own vines. In all my melomels, I use only juice and honey. I have a Squeezo that I use to juice the grapes. If you don't have one of these indispensable kitchen tools yet, a good alternative would be to freeze them, then thaw and crush. Strain and press the pulp through a conical strainer with a wooden pestle. I represent the pasteurization school. I bring the juice to 160 degrees F (flash pasteurization temp)., then add the honey, and allow to slowly cool (covered!) until the must is cool enough to rack and pitch the yeast. Good meading, - -zz ------------------------------ End of Mead Lover's Digest #1645 *******************************