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Medsen Fey
08-06-2010, 09:54 AM
Just a reminder that tomorrow August 7, 2010 is national mead day (http://www.homebrewersassociation.org/pages/events/mead-day) which is always a good time to introduce friends and acquaintances to a bad habit. :)

This year's recipe (http://wiki.americanhomebrewers.org/MeadDay2010) is a melomel with fruit added to secondary. Their recipe calls for using Wyeast sweet mead yeast, so God bless all those poor devils who are about to encounter a stuck fermentation (though they do advise a starter).

I understand Bnektar meadery is having mead day celebration. Is anyone else out there throwing a party?

For myself, I'll probably start my group brew chocolate tomorrow.

I wish everyone a happy mead day!

Medsen

wayneb
08-06-2010, 10:00 AM
Happy Mead Day, everyone!! I'm going to celebrate tomorrow by getting home (for a whole week this time!!) and drinking some mead! :drunken_smilie:

DaleP
08-06-2010, 11:17 AM
In Saint Louis, we are having a "Meading" at my place. Several of us are gathering in the afternoon to sample a few different meads. Should be fun!

crimsondrac
08-06-2010, 01:33 PM
I am gonna brew up some Coffee Mead.

jkane
08-06-2010, 03:13 PM
The recipe says Wyeast or whatever yeast you want! I plan to use 71b. :p

We are going to join Northern Brewer in Milwaukee tomorrow. The Milwaukee Beer Barons, represented by my wife and I, are starting 13 batches of mead. I am sure there will be others, and NB is making some too.

First is the Mead Day Recipe. We will use either Black Locust or Basswood. Might be Orange Blossom too, but I doubt it. Will decide which later tonight. My wife, the Mead Queen, has decreed that it will be a multi berry melomel. We have about 15 lbs of fruit in the freezer. We are modifying a bit and putting half in the primary which the recipe does not call for. But it only calls for about half that fruit. We usually put at least 15 lbs in 5 gallons!

We are planning on doing some mead classes next year. So making a bunch of traditional meads for sampling. Basswood, Black Locust, Orange Blossom, Alfalfa, Clover, Orange Blossom from another source, Sunflower, Cranberry Blossom, Wildflower, Buckwheat, Blueberry Blossom, and Mesquite. We are keeping about 3 ounces of each honey to taste with the finsihed mead. Each is 12 lbs of honey and 3 gallons of water. Using the staggered nutrient addition method on them. 3.6 grams of nutrient and DAP at start, 2.2 grams of each after a day or two, then 1.4 grams of each another day or two later. Mesquite is rare in this part of the world. I could only find it at Trader Joes, and it is a bit expensive. Only making a 1 gallon batch of that with 3 lbs of honey.

icedmetal
08-06-2010, 05:32 PM
Gonna start a roadtrip down the California coast with my wife tomorrow. Lotsa redwoods, then we're going to swing through Sunnyvale and check out Rabbit's Foot Meadery. Then it's on to Knott's Berry Farm, then a wedding, where we will of course bestow upon the bride and groom a bottle or two of our finest mead. Honeymoon, right? Meeting up with lots of relatives, and bringing enough mead so they all get a bottle. I'll be a little behind on the date (8/7), but at the end of the day, we'll have introduced a few dozen new folks to the wonders of mead. :)

And of course if they start sounding like they'd like to make some, I'm pretty sure I know the resource to which we'll point them... gotmead.com.

...which'll make this post quite amusing if they were to see it.

wildoates
08-06-2010, 05:41 PM
No mead day for me this year, because although I am in what is arguably the stereotypic home of mead, nobody seems to know what it is and nobody drinks it. Woe!

sima74
08-06-2010, 06:16 PM
Looks like I found the right day to start up my first large batch of mead with the proper equipment. I love it when a plan comes together. ;D

epetkus
08-06-2010, 11:33 PM
Hmmm...,

Guess I'll have to sample (for quality checks of course!) the three I got going right now in primary/brand new secondary.

There is, of course, batches 1 & 2 that may need 2nd year checks! ;D

Eric

Fisher kel Tath
08-06-2010, 11:41 PM
Funny, Aug 7 is my brothers birthday, his gift is a bottle of mead.

akueck
08-07-2010, 12:18 AM
I'm going to have some folks over, I'll be doing a taste of my 4-strain yeast test (last bottles!) and hopefully the heat/no heat meads. And whatever else I can dig up from the closet. And some Rabbit's Foot.

I fully intend to be more sober than last year though. ;)

mmclean
08-07-2010, 02:31 AM
Happy mead day to all!
Iím new to the home brew game, so I have nothing to celebrate with this year. :( However, I have six one gallon batches of JAO in the making. It should be aged real nice for next year.:)
Be safe. Please donít drink and drive. We need you.

Tannin Boy
08-07-2010, 06:11 AM
Good Mead day to you!

I shall be lifting a glass and toasting the day this evening with a batch of my finest I have made to date...

Best to drink quality, then it is to drink quantity? Unless you can do both...!
It is good to be King of the Meadery...

mmclean
08-07-2010, 07:49 AM
O.K., so what I did to celebrate mead day this year was to become a paid patron at Gotmead.com.

Happy mead day to me,
Happy mead day to meÖ
:)

Jord
08-07-2010, 09:15 AM
Well in celebration of Mead Day I bottled my Joe's Quick Pyment that I started back in May and I'll be quaffing some this evening while watching the UFC pay per view at a friend's house......I'm sure it'll add a little class to the evening.....at least until the first couple of bottles are gone.........

I guess in hindsight I should have saved a bottle of the traditional I did a little over a year ago but what was left went into topping up my cyser....oh well.....

Tannin Boy
08-07-2010, 09:31 AM
O.K., so what I did to celebrate mead day this year was to become a paid patron at Gotmead.com.

Happy mead day to me,
Happy mead day to meÖ
:)

Well Done! :occasion18:

Chevette Girl
08-07-2010, 12:36 PM
And lo shall I raise a bottle of ginger hydromel. After a jog. But I racked five batches and (re)bottled one yesterday, that's gotta count for something, right?

Tygia
08-07-2010, 01:35 PM
And Oh what a glorious Mead Day it is!
Starting a Mango Habanero..only a 2 gallon batch since my neighbors pilfered my Mango tree...GRRRHHH Then a nice evening stroll on the beach sharing a bottle of RazaPotle with my love.

Happy Mead Day
Blessed Be the Bees
Tygia

PitBull
08-07-2010, 03:40 PM
I shall be lifting a glass and toasting the day this evening with a batch of my finest I have made to date...

Best to drink quality, then it is to drink quantity? Unless you can do both...!


I too will be toasting the day with a 14 month old bottle of dry, traditional, goldenrod mead. And then perhaps open up a smaller bottle of the sparkling version of the same!

Cheers 'n' 'nat! (<---- Pittsburghese for "Cheers and all the good stuff that goes with it as well!")

Tannin Boy
08-07-2010, 05:47 PM
And lo shall I raise a bottle of ginger hydromel. After a jog. But I racked five batches and (re)bottled one yesterday, that's gotta count for something, right?

A days accomplishment Indeed and then some.
The Ginger Hydromel sounds great..

Tannin Boy
08-07-2010, 05:53 PM
I too will be toasting the day with a 14 month old bottle of dry, traditional, goldenrod mead. And then perhaps open up a smaller bottle of the sparkling version of the same!

Cheers 'n' 'nat! (<---- Pittsburghese for "Cheers and all the good stuff that goes with it as well!")

PB,

I would be interested in your opinion and comparison of both?
I to will someday try making a sparkling version of mead to see
how each stacks up against one another..

d.j.patterson
08-07-2010, 07:16 PM
In honor of Mead Day, I racked over my traditional, an orange mel, and my cyser. I will post tasting notes of all.

I also mixed up my test recipe for the chocolate group brew. I am truly excited. My cyser is a bit young but I think I will end up polishing off a bottle anyway.

Happy Mazing!

PitBull
08-07-2010, 11:14 PM
PB,

I would be interested in your opinion and comparison of both?
I to will someday try making a sparkling version of mead to see
how each stacks up against one another..
The CO2 adds crispness to the mead. The sparkling mead is especially good chilled and seems to be popular with the ladies who have tried it. The process is very simple.

When Iím ready to bottle my mead, I mix 1 to 1.5 fluid ounces of the same honey in 3 to 4 ounces of boiled water for each gallon I want to carbonate. After I let it cool, I rack one gallon of mead onto the mixture in a 4 liter sterilized carboy (wine jug). I swirl the mixture to mix it and then bottle it at the same time as the still mead. One gallon of mead plus 4 ounces of the mixture yields exactly eleven 12-ounce crown (beer) bottles of sparkling mead. Now you have exactly the same mead for a side-by-side comparison of sparkling vs. still mead. This also produced great results with a peach ginger melomel.

Of course you have to make sure that your yeast has some potential left to consume more fermentables. It may be my imagination, but it seems the sparkling is drinkable a bit sooner than the still mead.

Chevette Girl
08-08-2010, 12:49 AM
A days accomplishment Indeed and then some.
The Ginger Hydromel sounds great..

The rackings were all 1-gal batches, so not so great an accomplishment. And I cheated with the 3-gal rebottling, it was screwtop bottles... :rolleyes:

The ginger hydromel is very quick and easy, 1 lb of unpeeled ginger, chopped in a blender. (http://www.gotmead.com/forum/showthread.php?t=16243)

Today I experimented with an idea I got from a book (there's a thread on Sparkling Mead with more details http://www.gotmead.com/forum/showthread.php?p=146684#post146684 ), I near-froze my fizzy hydromel and poured it into a chilled bottle, got rid of the sediment without losing the fizz and nowhere near as messy as one might anticipate... let the hydromel warm up in the refrigerator and drank it a couple hours later, still fizzy, no sediment, success! :)

Chevette Girl
08-08-2010, 01:02 AM
Now you have exactly the same mead for a side-by-side comparison of sparkling vs. still mead. This also produced great results with a peach ginger melomel.

Of course you have to make sure that your yeast has some potential left to consume more fermentables. It may be my imagination, but it seems the sparkling is drinkable a bit sooner than the still mead.

I had an even better comparison once, with my accidentally sparkling mead, which I caught on to before it got out of hand so we kept it refrigerated. I guess the ferment had mostly stuck but wasn't quite done, or it didn't degas, or something. It was still a little sweet even so. We had a wine tasting at a friend's place and we each took two cups of the mead and agitated one to flatten it (I think we stirred with a knife?). But it was really interesting to see how it rated against itself, it tasted sweeter flat even with the exact same amount of residual sugar.

Some people liked it better sparkling, others preferred it flat. Everyone found it sweet compared to everything else, but the commercial wines everyone else brought were mostly medium or dry (I have so got to find other vintners in Ottawa!).

I've made perry and pear wine concurrently and the perry is so much faster... because of the lower alcohol content it clears within a couple weeks... but I don't like it dry so I generally add sweetener to it. This year I'll try it with honey and see if it tastes sweeter :)

icedmetal
08-08-2010, 03:26 AM
We drank the peach mead... at 18% this stuff kicks yer butt. weeeeeee!

Tannin Boy
08-08-2010, 06:52 AM
The CO2 adds crispness to the mead. The sparkling mead is especially good chilled and seems to be popular with the ladies who have tried it. The process is very simple.

When Iím ready to bottle my mead, I mix 1 to 1.5 fluid ounces of the same honey in 3 to 4 ounces of boiled water for each gallon I want to carbonate. After I let it cool, I rack one gallon of mead onto the mixture in a 4 liter sterilized carboy (wine jug). I swirl the mixture to mix it and then bottle it at the same time as the still mead. One gallon of mead plus 4 ounces of the mixture yields exactly eleven 12-ounce crown (beer) bottles of sparkling mead. Now you have exactly the same mead for a side-by-side comparison of sparkling vs. still mead. This also produced great results with a peach ginger melomel.

Of course you have to make sure that your yeast has some potential left to consume more fermentables. It may be my imagination, but it seems the sparkling is drinkable a bit sooner than the still mead.

Thanks for the reply and info PitBull!!!!
I look forward to trying this..

Carl

PitBull
08-08-2010, 11:05 AM
I had an even better comparison once, with my accidentally sparkling mead, which I caught on to before it got out of hand so we kept it refrigerated. I guess the ferment had mostly stuck but wasn't quite done, or it didn't degas, or something. It was still a little sweet even so. We had a wine tasting at a friend's place and we each took two cups of the mead and agitated one to flatten it (I think we stirred with a knife?). But it was really interesting to see how it rated against itself, it tasted sweeter flat even with the exact same amount of residual sugar.

Good test! I'm sure the flattened mead was very well aerated from the stirring. I'm not sure that a sparkling wine benefits much, if at all, from letting it breath. Otherwise there would be a tradeoff between "breathing" and "going flat".

I was given a Vinturi Wine Aerator (http://vinturi.com/) as a Christmas gift. It seems to make a positive difference on a freshly opened bottle of still mead/wine. I received the red wine version, but I use it for white wines as well. I really don't see much of a need for two different aerators. After all, in the "old days" (a couple of years ago), wine was simply decanted and allowed to breath a couple of hours before serving.

Yo momma
08-09-2010, 09:46 AM
Bnektars mead day was a super hit. We had honey vendors there as well as the Mead Mammas who did demos of Joe's Pyment as well as a Chocolate Rasberry. Live music from Chris Sowa as well as a group called Stone Flower who do Irish drinking music! Loose Pork sandwich and BBQ sauce made with the same ingredients as the meads served. We had a great time and I hope Brad or Paul will post the pics soon.

If yall have never tried the Margarita mead yet.......................WHAT ARE YA WAITING FOR! It is amazing what these guys have done.

What a great day there. I was thinking of yall every moment too as Mead Mammas told me they post here as well.

Happy belated Mead Day. May all your mazier adventures be great ones.