hist-brewing: Good Basic Meade

Richard Richard at WowMe.com
Sun Nov 28 13:28:41 PST 1999


Well, I like berry Meads myself.  I also like Cysers (Meade and cider).  If you want some of my own recipes just ask.  Basically, use a honey of your choice and a fruit of your choice and then use filtered water (spring water will work but not recommended) champagne yeast.  Meade yeast exists but is not as readily available.  Then put it in GLASS.  Your fermented absolutely should be GLASS!  This is because of the looooong ferment times.  Plastic will breath and destroy your Meade and any scratches in plastic will hold bacteria which could infect your Meade during the long brew. Leave this in there for about a month.  Then rack to a secondary and wait about 2 more months.  Then bottle and age from 6 months to 2 years.  Then enjoy!
Meade is a LONG process.
BTW, if anyone was wondering why I suggest against spring water, here is the reason:
I was growing Triops (a prehistoric crustacean) for my daughter.  This particular batch of Triops didn't make it because I was out of spring water so I used conditioned tap water (big mistake).  The Triops really do need the minerals, etc. that are in the spring water.  So I went out and bought some spring water and poured it in, just in case there was a salvageable egg or two.  Well, nothing.  Since there were no Triops to grow and eat any other living thing in the water, I got the "special" experience of getting to see what happens to spring water after it has sat for a week or so.  Two things grew.  One was a slightly cute bacteria that sort of pushed it self in spurts through the water.  (These were the reason I didn't dump the water.  I figured they were interesting enough.  Then came the worms.  horrifyingly disgusting long thin black worms.  By the hundreds.  I promise you these guys could have made a horror movie that'd make the Blair Witch look like Glenda.  Sine the tap water was filtered and introduced into two bowls that sat side by side for the same period of time, I know it wasn't that.  (Thank goodness!)  In fact, I later found out that this is true of spring water.  Since it sits on the shelf in sealed container, the larvae/eggs of these creatures does not get any air, so they don't hatch.  Usually you take it home and drink it or put it in the ridge or what have you.  You don't notice these creatures.  However, put them in any one place to sit for awhile and they have a chance to grow.  The question is, do you want them to grow in your beer, wine, cider, cyser or Meade?  If the alcohol rate is faster then their growth rate, perhaps you will only get very tiny, un-seeable ones.  Is this acceptable to you?  Well, not me.  So that is why I am going to leave the spring water out of my brews.  Apparently the larvae/eggs for these creatures will pass through the slight filtering they use when bottling spring water.  If they used any stronger filter, the benefits of the spring water are lost (the minerals).  So there ya have it.

Richard

----- Original Message ----- 
From: <REB4EVER57 at aol.com>
To: <dwgm at yahoo.com>; <asmgooch at stratos.net>; <hist-brewing at pbm.com>
Sent: Saturday, November 27, 1999 11:26 Richard
Subject: Re: hist-brewing: hello 


> I am looking for a good basic way of making mead..any ideas out there?
> 
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