sca_brew : Messages : 8749-8778 of 8940

http://www.lalvinyeast.com/strains.asp

The general rule of thumb is 1 gallon of honey combined with 4 gallons of water (1 gallon of honey in 5 gallons of must) will result in about 12% ABV if fermented to dryness. Adjust up or down to increase alcohol levels. Unless you want high-alcohol, sweet products you should back sweeten after fermenting to dryness. For example, if you use a champagne yeast, you can hit 18% ABV or higher before fermentation ends and residual sugar is left to provides some sweetness. There are many brewers that do this. I started this way, so all my early products were 15% to 16% ABV. I eventually got tired of that.

So I set my orginal gravity (or original Brix, or original Potential Alcohol -- they're all basically the same thing) to the alcohol level that I want to get. Then back sweeten to taste. However, you must add potassium sorbate to prevent referementation after you add more sugar.

Yeast has a profound effect on flavor and aroma. Pick wisely.

I always use Lalvin products. Here are the standard foil pouches for home brewing:

I have never used these particular products. I buy bulk yeast directly from Scott Labs and store it in my fridge. It will stay good for 3 to 4 years.

Here is the full list of Lalvin's products that are available if you buy in bulk:

http://www.lallemandwine.com/spip.php?rubrique33&id_mot=19&lang=en

I have used the ICV-GRE and the Rhone 2056 with great results.

Best Regards, Cionaodh

From: "rose.sparrow@..." <rose.sparrow@...>
To: sca_brew@yahoogroups.com
Sent: Thursday, May 24, 2012 1:52 PM
Subject: [SCA_Brew] proportions of honey, water, and type of yeast for sweet/dry mead recipes

Hi

We have been learning more about mead making and would like to understand more about the process (rather than just copying reicpes that someone else made up).

We are also trying to avoid as many extra chemicals as possible ( we use iodine to disinfect the carboy, siphon and bottles, but trying to avoid sulphates/and sorbates etc.)

How do you figure out what proportions of honey and water to use with what type of yeast to get either a dry or sweet mead?

We would like to experiment with different types of yeasts, but want to know if there is anybody who has already done this.

thank-you

Rose

#8750

From: Carraig Mac Cosgraigh <carraig1014@...>
Date: Thu May 24, 2012 8:36 pm
Subject: Re: [SCA_Brew] protortions of fruit or herbs in mead

carraig1014

It depends greatly on the fruit. Raspberries come through wonderfully. The final product smells and tastes like Raspberries. Strawberries are extremely difficult to work with -- the final product rarely tastes or smells like strawberries. My best luck was fermenting a batch of pyment (honey and white wine) almost to dryness and then adding about 20 lbs of whole strawberries (fresh-frozen fruit, allowed to thaw). The strawberries were left in the primary for three weeks. This product actually tastes like strawberry.

Best Regards, Cionaodh

From: "rose.sparrow@..." <rose.sparrow@...>
To: sca_brew@yahoogroups.com
Sent: Thursday, May 24, 2012 1:56 PM
Subject: [SCA_Brew] protortions of fruit or herbs in mead

Hello

I ws wondering if there were any guidlines about how much fruit or herbs to add to the honey and water mixture.

does the flavour of the fruit change after fermentation or does blueberry mead taste like blueberries? We have already tried spices which translate very well.

Does the type of yeast affect the flavour of the mead or just the alcohol content?

thank-you

Rose

#8751

From: Scott Mills <b.scott.mills@...>
Date: Thu May 24, 2012 10:22 pm
Subject: Re: [SCA_Brew] protortions of fruit or herbs in mead

uisge77362

I agree with the AFTER the first fermentation.

I always add fruit to the secondary to get better fruit character out of it.

-Eadric

On 5/24/2012 2:40 PM, Mark Lavette wrote:

I have had a LOT of luck adding PURE fruit juices AFTER the first fermentation...go to whole foods or a health food store for pure juices..>ALWAYS check for apple juice and high fructose corn syrup...stuff RUINS a good mead

Vincenzo

From: Scott Mills <b.scott.mills@...>
To: sca_brew@yahoogroups.com
Sent: Thursday, May 24, 2012 2:35 PM
Subject: Re: [SCA_Brew] protortions of fruit or herbs in mead

There is no hard rule here.

Some spices come through quite well others no so much. Just as with cooking, some spices a little will go a long way. Test in a pint of water. Boil a pint/quart/gallon of water with a representative amount of spice that you would put in scaled up recipe then cool it and taste and smell it to determine if you like it or want it more or less strong.

Remember that if you will be boiling your must that boiling spices can drive off a lot of the compounds that contribute to it's character and it may be best to just throw them in just at the end right as you turn off your heat.

Remember that boiling fruits can set the pectins an cause a permanent haze that will never clear in the final product.

The flavor of fruits certainly does change, sometimes a LOT. Some fruits will retain flavor but not aroma after fermenting, others will retain aroma but not flavor and often one without the other just doesn't seem much like the original fruit. Some fruits it is easy to get he flavor/aroma out of and others not. For instance I personally have found strawberries horribly difficult to get a good "strawberry" character out of them when fermented.

Yes yeast has a LOT of effect and definitely can contribute a lot to the final flavor and aroma.

-Eadric

On 5/24/2012 1:56 PM, rose.sparrow@... wrote:

Hello

I ws wondering if there were any guidlines about how much fruit or herbs to add to the honey and water mixture.

does the flavour of the fruit change after fermentation or does blueberry mead taste like blueberries? We have already tried spices which translate very well.

Does the type of yeast affect the flavour of the mead or just the alcohol content?

thank-you

Rose

#8752

From: Scott Mills <b.scott.mills@...>
Date: Thu May 24, 2012 10:32 pm
Subject: Re: [SCA_Brew] protortions of fruit or herbs in mead

uisge77362

Yes, raspberries come through nice as do blackberries. Blueberries add great color but not so much in blueberry flavor and aroma.

I find watermelon tough to get character out of but have gotten good character out of cantaloupe and honeydew.

I have had great success in peach getting good fruit character out of them and with sour pie cherries. Pears and Apples are just like when making cider - some varieties get your get great character out of and others turn out kinda bland - some good flavor, others good aroma.

A tiny bit of citrus will go a LONG way and you have to be carefully about lowering your pH too much.

One of the real joys in brewing for me ins the experimentation. Taking a basic recipe that yields acceptable results and the tweaking it by changing one tiny little thing, then another, then another, until ya finally hit that home run. The learn to do it over and over.

-Eadric

On 5/24/2012 3:36 PM, Carraig Mac Cosgraigh wrote:

It depends greatly on the fruit. Raspberries come through wonderfully. The final product smells and tastes like Raspberries. Strawberries are extremely difficult to work with -- the final product rarely tastes or smells like strawberries. My best luck was fermenting a batch of pyment (honey and white wine) almost to dryness and then adding about 20 lbs of whole strawberries (fresh-frozen fruit, allowed to thaw). The strawberries were left in the primary for three weeks. This product actually tastes like strawberry.

Best Regards, Cionaodh

From: "rose.sparrow@..." <rose.sparrow@...>
To: sca_brew@yahoogroups.com
Sent: Thursday, May 24, 2012 1:56 PM
Subject: [SCA_Brew] protortions of fruit or herbs in mead

Hello

I ws wondering if there were any guidlines about how much fruit or herbs to add to the honey and water mixture.

does the flavour of the fruit change after fermentation or does blueberry mead taste like blueberries? We have already tried spices which translate very well.

Does the type of yeast affect the flavour of the mead or just the alcohol content?

thank-you

Rose

#8753

From: Ginger Fitzsimmons <matildalucet@...>
Date: Thu May 24, 2012 11:07 pm
Subject: Re: protortions of fruit or herbs in mead

matildalucet

> I ws wondering if there were any guidlines about how much fruit or herbs to
add to the honey and water mixture.

Spices can be funny. I make a lovely long pepper mead which tastes NOTHING like
pepper when it has fermented out. I found out how much to use by happy accident:
I had heard of long pepper mead, but could not find a recipe, so I tried making
it with "some". And documented what I was doing. And got it to my taste, so I
did it again. A brewer I respect says I have to do it one more time to prove the
recipe. I need to consume some of the stash before I do that, so it's a long
term project. Unless that brewer finds out I have a stash I'm not going through.
;-)

-Matilda
occasional by-brewer

#8754

From: W LEHMAN <morrigan_graham@...>
Date: Fri May 25, 2012 1:05 am
Subject: RE: [SCA_Brew] proportions of honey, water, and type of yeast for sweet/dry mead recipes

morrigan508

I've played with several varieties of yeast, and for our water, montracet yeast works best. (we did some blind tests, and some same recipees diferent yeasts) the ratio of honey to water is 3-5 lbs honey per gal of water, 3 will give you a light dry, 5 will give you a sac. the only chemicals that I use are in the sterilization of the carbouy and bottle process and then I tripple rinse to ensure that none of the TSP or bleach gets anywhere near the product.
Morrigan Graham

To: sca_brew@yahoogroups.com
From: rose.sparrow@...
Date: Thu, 24 May 2012 18:52:37 +0000
Subject: [SCA_Brew] proportions of honey, water, and type of yeast for sweet/dry mead recipes

#8755

From: W LEHMAN <morrigan_graham@...>
Date: Fri May 25, 2012 1:11 am
Subject: RE: [SCA_Brew] protortions of fruit or herbs in mead

morrigan508

The type of yeast definately affects the taste, and the working time. For fruit it depends on your target. If you like the flavor of the fermented fruit, then add it in the primary. If you want the fresh fruit taste to shine through, add it in the secondary ferment (after you rack the yeast at about the 6 month point.) For quantities, play with it, it depends on how much flavor you want, I usualy go with about 1/4 of my "water" being fruit juice and drop the amount of honey I use by a little less than 1/4. Play with it there's realy no wrong answer.
Morrigan Graham

To: sca_brew@yahoogroups.com
From: rose.sparrow@...
Date: Thu, 24 May 2012 18:56:44 +0000
Subject: [SCA_Brew] protortions of fruit or herbs in mead

#8756

From: Alex Flinsch <avflinsch@...>
Date: Fri May 25, 2012 9:58 am
Subject: Re: [SCA_Brew] protortions of fruit or herbs in mead

avflinsch

On May 24, 2012, at 4:36 PM, Carraig Mac Cosgraigh wrote:

>
>
> It depends greatly on the fruit.  Raspberries come through wonderfully.  The
final product smells and tastes like Raspberries.  Strawberries are extremely
difficult to work with -- the final product rarely tastes or smells like
strawberries.  My best luck was fermenting a batch of pyment (honey and white
wine) almost to dryness and then adding about 20 lbs of whole strawberries
(fresh-frozen fruit, allowed to thaw).  The strawberries were left in the
primary for three weeks.  This product actually tastes like strawberry.
>

That is the secret behind using strawberries. The aromatics get driven off my
the fermentation process, and is why most folks have problems with strawberry
mead not tasting like strawberries.  Ferment until done, rack off of the
secondary into another primary like container, add lots of frozen strawberries.
Let it sit for a few weeks then transfer back to another secondary, and let is
settle again.

This method also works well for cherries, plums and apricots which also have
some of the aroma driven off by the fermentation process.

  --
Alex / AB2RC
http://ab2rc.net

#8757

From: Alex Flinsch <avflinsch@...>
Date: Fri May 25, 2012 10:03 am
Subject: Re: [SCA_Brew] protortions of fruit or herbs in mead

avflinsch

On May 24, 2012, at 6:32 PM, Scott Mills wrote:

>
>
> Yes, raspberries come through nice as do blackberries.  Blueberries add great
color but not so much in blueberry flavor and aroma.

What I do with blueberries is to add dried berries very late in the fermentation
process. This way you still get the color out of them and the flavor and aroma
is not driven off during the fermentation process. Another thing I like to do
with blueberries is to add a tea made of blueberry leaves when I add the
berries, the tannins in the leaves seem to help 'set' the flavor.

  --
Alex / AB2RC
http://ab2rc.net

#8758

From: Alex Flinsch <avflinsch@...>
Date: Fri May 25, 2012 10:08 am
Subject: Re: [SCA_Brew] protortions of fruit or herbs in mead

avflinsch

On May 24, 2012, at 7:07 PM, Ginger Fitzsimmons wrote:

>
> Spices can be funny. I make a lovely long pepper mead which tastes NOTHING
like pepper when it has fermented out. I found out how much to use by happy
accident: I had heard of long pepper mead, but could not find a recipe, so I
tried making it with "some". And documented what I was doing. And got it to my
taste, so I did it again. A brewer I respect says I have to do it

The same thing happens with plain old black peppercorns. They do not taste
anything like pepper once fermented. The end result is sort of like a very mild
cinnamon. I have a few bottles left from a batch I made about 15 years ago, they
are being consumed on very special occasions.

  --
Alex / AB2RC
http://ab2rc.net

#8759

From: "Lord Magnus Thunderson" <magnus_sca@...>
Date: Fri May 25, 2012 3:42 pm
Subject: Re: protortions of fruit or herbs in mead

magnusfl

The amount of fruit really depends on the fruit as some fruit give up their flavor easily and besides strawberry’s. blueberries are also a real pain to get right which why so many commercial brewery’s use blueberry extract for their blueberry beer and sadly it often shows in the taste

Magnus

#8760

From: "sorchaprechan" <ebpayne@...>
Date: Fri May 25, 2012 4:30 pm
Subject: Re: protortions of fruit or herbs in mead

sorchaprechan

What Ginger said.  I have a spice braggot recipe that takes 1/4 lb of uncracked
peppercorns in a 5 gal batch.  By the time it's done, it's identifiable as spice
but not which one.

Sorcha

--- In sca_brew@yahoogroups.com, Alex Flinsch <avflinsch@...> wrote:
>
>
> On May 24, 2012, at 7:07 PM, Ginger Fitzsimmons wrote:
>
> >
> > Spices can be funny. I make a lovely long pepper mead which tastes NOTHING
like pepper when it has fermented out. I found out how much to use by happy
accident: I had heard of long pepper mead, but could not find a recipe, so I
tried making it with "some". And documented what I was doing. And got it to my
taste, so I did it again. A brewer I respect says I have to do it
>
> The same thing happens with plain old black peppercorns. They do not taste
anything like pepper once fermented. The end result is sort of like a very mild
cinnamon. I have a few bottles left from a batch I made about 15 years ago, they
are being consumed on very special occasions.
>
>
>
>
>  --
> Alex / AB2RC
> http://ab2rc.net
>

#8761

From: "sorchaprechan" <ebpayne@...>
Date: Fri May 25, 2012 4:41 pm
Subject: Re: proportions of honey, water, and type of yeast for sweet/dry mead recipes

sorchaprechan

Replied to privately.
Sorcha

--- In sca_brew@yahoogroups.com, "rose.sparrow@..." <rose.sparrow@...> wrote:
>
> Hi
>
> We have been learning more about mead making and would like to understand more
about the process (rather than just copying reicpes that someone else made up).
>

#8762

From: "enabrintain" <EnabrinTain@...>
Date: Fri May 25, 2012 5:31 pm
Subject: Re: proportions of honey, water, and type of yeast for sweet/dry mead recipes

enabrintain

Hi Rose,
I use Star San, brewers acid. You basically just mix it up, pour it in and the
rinse it out. No chlorine to worry about. I've never lost a batch with this
stuff, I just dunk everything (cups, airlocks, etc) in it before it goes in the
carboys.

link: http://www.amazon.com/o/ASIN/B0064O7YFA/ref=nosim/makeloca256-20

Regarding recipes, we make sweet melomels all the time using fruit juices from
Costco and 3# of honey. We make 1gal batches; we microwave the honey for a
couple of minutes to get it to flow and then dump it in about 3 qt of juice,
drop yeast and shake like crazy. Sterilizing the Carlo Rossie jugs takes longer
than actually making the mead. I used to mess about with pasteurizing the honey
and stuff like that, but found it to be totally unnecessary. I also don't use
sulfates, my theory is that anything that can survive in something I brewed,
deserves to live, because survival of the fittest (so far nothing has)...

Best wishes,
Matheus


>
> We are also trying to avoid as many extra chemicals as possible ( we use
iodine to disinfect the carboy, siphon and bottles, but trying to avoid
sulphates/and sorbates etc.)
>

#8763

From: Rose Sparrow <rose.sparrow@...>
Date: Fri May 25, 2012 8:17 pm
Subject: Re: proportions of honey, water, and type of yeast for sweet/dry mead recipes

rose.sparrow...

Thank-you all for your excellent replies. I am pretty sure I have enough inof here to keep me busy for a LONG LONG time.

It is just like University For Mead brewers!!

thank-you again,

Rose

#8764

From: Rose Sparrow <rose.sparrow@...>
Date: Fri Jun 8, 2012 8:45 pm
Subject: Re: [SCA_Brew] The Closet of Sir Kenelm Digby Knight Opened - 1669

rose.sparrow...

We are getting married next year in july and I thought it would be really interesting to be able to serve mead as one of the drinks.

But I have no idea what flavour(s) would be appropriate.

We have tried and enjoyed JAOM (orange), Apple pie ( cinnamon/clove) and of course the original unflavoured variety.  We have made chocolate mead, but it will need to age a bit more.

Does anybody have any ideas?

thank-you
Rose

From: Rory McGowen <rory@...>
To: sca_brew@yahoogroups.com; scabrewingandvinting@yahoogroups.com; SCA-dist2@yahoogroups.com; CalontirSilverHammer@yahoogroups.com; mead@yahoogroups.com
Sent: Wednesday, October 12, 2011 8:41:01 AM
Subject: [SCA_Brew] The Closet of Sir Kenelm Digby Knight Opened - 1669

As many people know, The Closet of Sir Kenelm Digby Knight Opened (1669)
is an invaluable resource for medieval brewers and cooks. The most
awesome people at the Gutenberg Project were kind enough to scan it and
publish it for us, and it is currently available as either HTML or EPUB
formats at The Medieval Brewers Home Page : http://mbhp.forgottensea.org/

#8765

From: Mark Gayer <m_gayer@...>
Date: Fri Jun 8, 2012 11:31 pm
Subject: RE: [SCA_Brew] The Closet of Sir Kenelm Digby Knight Opened - 1669

mark.gayer

A Cyser is always nice and could be ready in a year. I did that for my sons wedding and they enjoyed the fruitiness of the apples with a nice semi sweet taste. It did well with the other foods. As you said below any additions of spices can create longer aging time so just replace apple juice for water and cut back on your honey to get the OG you need.

Yours in Service,
William Ismeade

To: sca_brew@yahoogroups.com
From: rose.sparrow@...
Date: Fri, 8 Jun 2012 13:45:01 -0700
Subject: Re: [SCA_Brew] The Closet of Sir Kenelm Digby Knight Opened - 1669

#8766

From: Michael Parks <Crazy.Rabbi.requiem@...>
Date: Fri Jun 8, 2012 11:54 pm
Subject: Re: [SCA_Brew] The Closet of Sir Kenelm Digby Knight Opened - 1669

mparks5084

i have a copy of dgby in both old english & Modern. the modern copies sell at amazon

Ali

On Fri, Jun 8, 2012 at 4:31 PM, Mark Gayer <m_gayer@...> wrote:

�

A Cyser is always nice and could be ready in a year. I did that for my sons wedding and they enjoyed the fruitiness of the apples with a nice semi sweet taste. It did well with the other foods. As you said below any additions of spices�can create longer aging time so just replace apple juice for water and cut back on your honey to get the OG you need.
�
Yours in Service,
William Ismeade
�

To: sca_brew@yahoogroups.com
From: rose.sparrow@...
Date: Fri, 8 Jun 2012 13:45:01 -0700
Subject: Re: [SCA_Brew] The Closet of Sir Kenelm Digby Knight Opened - 1669

�

We are getting married next year in july and I thought it would be really interesting to be able to serve mead as one of the drinks.��

But I have no idea what flavour(s) would be appropriate.��

We have tried and enjoyed JAOM (orange), Apple pie ( cinnamon/clove) and of course the original unflavoured variety.��We have made chocolate mead, but it will need to age a bit more.��

Does anybody have any ideas?��

thank-you
Rose

#8767

From: "Gy. G. R. Dioguardi" <baronbish@...>
Date: Sat Jun 9, 2012 1:24 am
Subject: Re: [SCA_Brew] The Closet of Sir Kenelm Digby Knight Opened - 1669

baron_bish

I downloaded the PDF version, from the Gutenberg Project, years ago. I love the references. They are my primary sources for recipes.

+ Baron� Francesco Gaetano Gr�co d'Edessa

===

On 8 June 2012, at 7:54 PM, Michael Parks wrote:

i have a copy of dgby in both old english & Modern. the modern copies sell at amazon

Ali

On Fri, Jun 8, 2012 at 4:31 PM, Mark Gayer <m_gayer@...> wrote:

A Cyser is always nice and could be ready in a year. I did that for my sons wedding and they enjoyed the fruitiness of the apples with a nice semi sweet taste. It did well with the other foods. As you said below any additions of spices can create longer aging time so just replace apple juice for water and cut back on your honey to get the OG you need.

Yours in Service,
William Ismeade

To: sca_brew@yahoogroups.com
From: rose.sparrow@...
Date: Fri, 8 Jun 2012 13:45:01 -0700
Subject: Re: [SCA_Brew] The Closet of Sir Kenelm Digby Knight Opened - 1669

We are getting married next year in july and I thought it would be really interesting to be able to serve mead as one of the drinks.

But I have no idea what flavour(s) would be appropriate.

We have tried and enjoyed JAOM (orange), Apple pie ( cinnamon/clove) and of course the original unflavoured variety.  We have made chocolate mead, but it will need to age a bit more.

Does anybody have any ideas?

thank-you
Rose

#8768

From: "Octavian Dum" <octavian@...>
Date: Sat Jun 9, 2012 11:48 pm
Subject: RE: [SCA_Brew] The Closet of Sir Kenelm Digby Knight Opened - 1669

oct_avian

I have lots of bookmark post-its and notes in my hardback copy of this book XD

~Octavian

--
Science is like sex:
sometimes something useful comes out, but that's not why we're doing it.
-- Richard Feynman

From: sca_brew@yahoogroups.com [mailto:sca_brew@yahoogroups.com] On Behalf Of Michael Parks
Sent: Friday, June 08, 2012 4:55 PM
To: sca_brew@yahoogroups.com
Subject: Re: [SCA_Brew] The Closet of Sir Kenelm Digby Knight Opened - 1669

i have a copy of dgby in both old english & Modern. the modern copies sell at amazon

Ali

On Fri, Jun 8, 2012 at 4:31 PM, Mark Gayer <m_gayer@...> wrote:

To: sca_brew@yahoogroups.com
From: rose.sparrow@...
Date: Fri, 8 Jun 2012 13:45:01 -0700
Subject: Re: [SCA_Brew] The Closet of Sir Kenelm Digby Knight Opened - 1669

#8769

From: J C Ronsen <jcronsen@...>
Date: Sun Jun 10, 2012 7:01 pm
Subject: Re: [SCA_Brew] proportions of honey, water, and type of yeast for sweet/dry mead recipes

calebronsen

On Thu, 24 May 2012 18:52:37 +0000, rose.sparrow@... wrote:
> Hi
>
> We have been learning more about mead making and would like to
> understand more about the process (rather than just copying reicpes
> that someone else made up).
>
> We are also trying to avoid as many extra chemicals as possible (
> we use iodine to disinfect the carboy, siphon and bottles, but
> trying to avoid sulphates/and sorbates etc.)
>
>
> How do you figure out what proportions of honey and water to use
> with what type of yeast to get either a dry or sweet mead?
>
> We would like to experiment with different types of yeasts, but
> want to know if there is anybody who has already done this.
>
> thank-you
>
> Rose
>

Howdy,

I wrote an article for our local newsletter about mead making for the
beginner. Please check out page 16 of
http://www.ice-dragon.info/publication/novID2011.pdf

BTW, the mead in this recipe was just bottled about ten minutes ago.
The next issue of the Ice Dragon will have a write up of the bottling
and how I fixed the problems I encountered with this batch. I'll post
the link when the issue is posted.

ska: Baron Caleb Reynolds
mka: Caleb Ronsen
aka: Bubba th' Barbarian
Baron of the Court of AEthelmearc
Because you can't spell "Old Blarney Sec" without Caleb Reynolds.

The determined programmer can write a FORTRAN program in any language.

#8770

From: "sorchaprechan" <ebpayne@...>
Date: Mon Jun 11, 2012 3:25 pm
Subject: Re: proportions of honey, water, and type of yeast for sweet/dry mead recipes

sorchaprechan

In a gasp of shameless self-promotion, for basic mead-making info try this:
http://wp.me/p2b8q2-cI

or this: http://wp.me/p2b8q2-9v

Two posts on my brewing blog - there should be some helpful stuff there.  I also
have some posts on additives and sanitizers - let me know if you have specific
questions.

Cheers,
Baroness Sorcha Crowe of Storvik

--- In sca_brew@yahoogroups.com, J C Ronsen <jcronsen@...> wrote:
>
> On Thu, 24 May 2012 18:52:37 +0000, rose.sparrow@... wrote:
> > Hi
> >
> > We have been learning more about mead making and would like to
> > understand more about the process (rather than just copying reicpes
> > that someone else made up).
> >
> > We are also trying to avoid as many extra chemicals as possible (
> > we use iodine to disinfect the carboy, siphon and bottles, but
> > trying to avoid sulphates/and sorbates etc.)
> >
> >
> > How do you figure out what proportions of honey and water to use
> > with what type of yeast to get either a dry or sweet mead?
> >
> > We would like to experiment with different types of yeasts, but
> > want to know if there is anybody who has already done this.
> >
> > thank-you
> >
> > Rose

#8771

From: Elspeth Payne <ebpayne@...>
Date: Fri Jun 22, 2012 8:07 pm
Subject: Posted bibliographies

sorchaprechan

In four blogposts yesterday, I put up bibliographies: Historical brewing period sources, historical brewing secondary sources, bees and honey, and modern how-to. These are the sources I have on my shelves and regularly use. Now I wonder what I've left out...if you get a chance, will you take a look at the historical lists and let me know what you think? Or vice versa, what I've included that maybe I shouldn't?

Historical brewing period sources: http://wp.me/p2b8q2-mM

Historical brewing secondary sources: http://wp.me/p2b8q2-mR

Many thanks,
Sorcha

http://www.elspethpayne.com
Brewing, Writing, and Education

Reply | Messages in this Topic (1)

#8772

From: joel schonbrunn <joel@...>
Date: Fri Jun 22, 2012 9:29 pm
Subject: Great newish book! The Art of Fermentation by Sandor Katz

jschonbr

Hi Folks,

I haven't seen this come across the list yet, so I wanted to share...

I strongly suggest anyone here looking for a nice bit of summer reading to give "The Art of Fermentation" by Sandor Katz a try.

The brewing sections are very accessible, and "casual". I also have been greatly enjoying learning about the fermentation process for fruits and vegetables, as that sounds like a lot of fun and tasty...

I am looking forward to putting up a batch of watermelon rind "pickles", and some of the other recipes in the book.

Definitely not "period", but I think you can apply much of what is put forth with period techniques or documentation to connect the dots...

Cheers,

Joel the Brewer

West Kingdom

#8773

From: leaking pen <itsatrap@...>
Date: Fri Jun 22, 2012 9:40 pm
Subject: Re: [SCA_Brew] Great newish book! The Art of Fermentation by Sandor Katz

the_leaking_pen

A writer friend of mine (meilein miranda) has been doing a lot of stuff out of that book, and swears by it.

On Fri, Jun 22, 2012 at 2:29 PM, joel schonbrunn <joel@...> wrote:

�

Hi Folks,

I haven't seen this come across the list yet, so I wanted to share...

I strongly suggest anyone here looking for a nice bit of summer reading to give "The Art of Fermentation" by Sandor Katz a try.

The brewing sections are very accessible, and "casual". �I also have been greatly enjoying learning about the fermentation process for fruits and vegetables, as that sounds like a lot of fun and tasty...

I am looking forward to putting up a batch of watermelon rind "pickles", and some of the other recipes in the book.

Definitely not "period", but I think you can apply much of what is put forth with period techniques or documentation to connect the dots...

Cheers,
Joel the Brewer
West Kingdom

#8774

From: Elspeth Payne <ebpayne@...>
Date: Mon Jun 25, 2012 3:30 pm
Subject: added to my Secondary Sources bibliography

sorchaprechan

Lord Donal O'Brien of Caid has sent me a list of more secondary sources. I have had very good guidance on sources from him before, and these all look excellent, so I have integrated them into my blog post on secondary sources for historical brewing. Thank you Lord Donal!

http://wp.me/p2b8q2-mR

Sorcha

http://www.elspethpayne.com
Brewing, Writing, and Education

Reply | Messages in this Topic (1)

#8775

From: "Gy. G. R. Dioguardi" <baronbish@...>
Date: Fri Jul 6, 2012 12:42 am
Subject: Re: Royalty Shuttle volunteers needed.

baron_bish

Hi all.

I'm trying to set my schedule for Pennsic. I cannot find when our meetings & competition are.

Thanks & see you in 3 weeks.

+ Baron� Francesco Gaetano Gr�co d'Edessa

Mead Guildmaster

#8776

From: "Gy. G. R. Dioguardi" <baronbish@...>
Date: Fri Jul 6, 2012 12:44 am
Subject: IKBG Meeting @ Pennsic 41

baron_bish

Sorry�wrong SUBJECT.

+ Bish

===

On 5 July 2012, at 8:42 PM, Gy. G. R. Dioguardi wrote:

Hi all.

I'm trying to set my schedule for Pennsic. I cannot find when our meetings & competition are.

Thanks & see you in 3 weeks.

+ Baron� Francesco Gaetano Gr�co d'Edessa
Mead Guildmaster

#8777

From: "Gy. G. R. Dioguardi" <baronbish@...>
Date: Fri Jul 6, 2012 9:12 pm
Subject: When's the judging at Pennsic???

baron_bish

2nd try with a better SUBJECT line�

I'm trying to set my schedule for Pennsic. I cannot find when our meetings & competition are.

Thanks & see you in 3 weeks.

+ Baron� Francesco Gaetano Gr�co d'Edessa
Mead Guildmaster

#8778

From: "Sylvia Ferrell" <sylviaf@...>
Date: Mon Jul 9, 2012 9:53 pm
Subject: Re: [SCA_Brew] When's the judging at Pennsic???

sylviaduvey

I assume you are asking about IKBG?

Sunday, August 5th at 3:00

Hope this helps!

Sylvia

----- Original Message -----

From: Gy. G. R. Dioguardi

To: InterKingdom Brewers Guild Guild

Sent: Friday, July 06, 2012 5:12 PM

Subject: [SCA_Brew] When's the judging at Pennsic???

2nd try with a better SUBJECT line�

I'm trying to set my schedule for Pennsic. I cannot find when our meetings & competition are.

Thanks & see you in 3 weeks.

+ Baron� Francesco Gaetano Gr�co d'Edessa
Mead Guildmaster