hist-brewing: more newbie questions :-)

Lakey, Jeremy jeremy.lakey at wilcom.com
Mon Oct 25 04:08:29 PDT 1999


after doing MUCH research on that very subject, a good sparkle that lasts in
a similar manner to champagne requires MANY months (or a year or two) of
aging.   Could it be that your timefram of cracking the bottle might not be
sufficient?

-----Original Message-----
From: Richard [mailto:Richard at WowMe.com]
Sent: Monday, October 25, 1999 5:33 AM
To: Lakey, Jeremy; hist-brewing at pbm.com
Subject: Re: hist-brewing: more newbie questions :-) 


Personally, I fit in similar category as yourself as far as preference goes,
but I prefer my Meade sparkling.  Of course I have never been able to get a
good sparkle going for more than the first 60 seconds of cracking that
bottle, but during that time, "um mm good!"  ;)

Richard

----- Original Message -----
From: Lakey, Jeremy <jeremy.lakey at wilcom.com>
To: <hist-brewing at pbm.com>
Sent: Monday, October 25, 1999 5:38 AM
Subject: hist-brewing: more newbie questions :-)


> hehe tell me to shut up if I get too annoying here..
>
> 1)  Irish Moss.  I like the idea of having something in there to help my
> mead clear out, but since I don't see everyone using it, is there a
downside
> to using irish moss?
>
> 2)  Grolsch-style bottles.   Will these bottles take the pressure of a
> sparkling mead?
>
> 3)  Sparkling vs Still Mead.  Is sparkling mead any better than still, or
is
> this just a personal preference type issue.   I don't care for champagne
> over wine, but I do like my beer carbonated.   I guess the question here
is,
> is mead to be thought of as more a wine type beverage or a beer type
> beverage?
>
>
>
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