hist-brewing: Mead

[JJJBEER at aol.com]

I have been brewing beer for about five years and recently decided to try 
mead.  Right now I have about 30 gallons of different melomels (mead with 
fruit) aging/fermenting.
My first batch I made five gallons of the same recipe and split it into 5 
different 1 gallon jugs.  To each of the jugs I added a different type of 
yeast.  This way I can see the difference between them. 
 Last week a blueberry mead I made two months ago made it to the finals in a 
local competition here on Long Island.  Although it only scored 28 out of 50 
points, I think that is pretty good for only being 2 months old.  Everybody 
loved it. 
My favorite yeast so far is Red Star Flor Sherry.  It leaves a very nice 
residual sweetness.  Champagne yeast ferments VERY clean and leaves the mead 
crystal clear.  The only drawback is that it completly ferment out all the 
sugar, thus leaving a very dry mead.  If you want a dry mead then great, but 
I like them semi-sweet rather than dry. 
I hope this helps.  Let me know if I can help you with anything. - J

-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com