[Fwd: hist-brewing: MEAD]
h940114 at stud.kol.su.se
Thu Jul 8 00:01:17 PDT 1999
> Greetings Ninkasi and welcome to the list.....
> About the passage on bread yeast in your message, where you say it
> will ferment meads but not give a good alcohol content....what would
> that mean ? 8% ? 13% ? I know it all boils down to taste when final
> judgement comes but I'm curious since I've made all my mead batches
> with bread yeast and never had any trouble getting them into the
> 13-15% range, but I must confess that I mostly go for slightly lower,
> 8-10% or so.
> However, I have come across the problem with them clouding up the
> meads and it sure takes a long time to get out, but I try to let my
> meads mature for at least 9 monts or so (i'm not a very patient man).
> One final question....Has anyone matured a mead in an oak barrel ? I
> can get hold of a 1.5 UK gallon one for a good price but since I
> hardly ever make any wine I'm not sure it's worth it.
> Any opinions out there ? (silly question, I know)
> Angus MacIomhair.
> judy wrote:
>> Hello all, I am new to this list and I'm not quite sure how to
>> use this form. My Name is Ninkasi (the one that brews) mka
>> Judy. I am a wine and beer Judge. I have also won many gold
>> medals, blue ribbons and trophys for my meads. So I just figured I
>> put my 2 cents in. Temperature has alot to do with how fast your
>> mead will ferment. At hot temps it ferments fast. Cold temps it
>> ferments slow. sometimes to cold of a temp will stop the
>> fermentation, I know I've done it. colder temps also take much
>> longer to ferment. Hot temps on the other hand will ferment real
>> fast. I"ve learned over the 20 something years that I've been
>> making wine and meads you don't want a high temp, it gives the mead
>> a funny taste to it. Almost a sherry taste. Also yeast does make the
>> diffrence. Wild yeast you take a chance of a vinegar spore taking
>> over, bread yeast will ferment but you don't get a good alchohol
>> content and it will cloud up your mead and will have a yeasty taste
>> to it and it will be sweet. beer yeast, well it only ferments to
>> about 9% before the alcohol will kill off the yeast. Wine yeast
>> will ferment your mead dry up to 20% of course you can't preserve a
>> 9% as long as a 20% mead. I also believe mead had a lower alcohol
>> content and was sweeter in the 1500, Lack of specialized yeast.
>> They used bread yeast and also wild yeast. I hope this has helped
>> some.Ninkasi/Judy http://email@example.com
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