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GntlKnigt1
01-19-2014, 08:07 AM
Here's a thread that those of us in the Netherlands can use to talk about all things Dutch, like some of the slick things you found at Brouwmarkt, or cool bottle supplies....
http://www.flessenland.nl/shop/Steengoedkruiken-potten/750ml-steengoed-kruik-mat-zwart-met-kurk.html

Dutch beekeepers, where to get honey, links to mead logs like maybe the speculaas batch I am considering, or event social events. Do we want to meet somewhere? and somewhen? Maybe have an all Dutch 'mead off' where we make a giant batch that we split among ourselves and play with?

Anyway, this can be our 'play' area.
_____________________________________________
Hier is een draad die die van ons in Nederland kunnen gebruiken om te praten over alles wat Nederlands, zoals sommige van de gelikte dingen in Brouwmarkt gevonden, of koele fles leveringen ....

http://www.flessenland.nl/shop/Steengoedkruiken-potten/750ml-steengoed-kruik-mat-zwart-met-kurk.html

Nederlandse imkers, waar honing, links te krijgen naar logs zoals misschien de speculaas batch Ik overweeg of gebeurtenis sociale evenementen Mead. Willen we ergens ontmoeten? en somewhen? Misschien hebben een 'mede uit' alle Nederlanders waar we een gigantische partij die we verdelen onder elkaar en spelen?

Hoe dan ook, dit kan onze 'play' gebied.

Tom Sluiters
01-19-2014, 08:42 AM
Awesome, this will be a really useful thread!


Halo mede nederlanders

GntlKnigt1
01-19-2014, 08:49 AM
Awesome, this will be a really useful thread!


Halo mede nederlanders
Yeah, but google translate will have to do until I am better at Nederlanders.

Check out these mead prices!!!!! At those prices, he could have his licensing and inspection fees paid off in, say, 6 months or so !!! LOL
http://shop.desmaakboutique.nl/mede/

Threecats
01-19-2014, 09:53 AM
Well you could always have me translate for you until then. Cuz google translate really messed up your message alright.

GntlKnigt1
01-19-2014, 10:22 AM
Alas...maybe I should better stick to Engels.

Anyway, here is the web site and quantities I found for speculaas. The quantities would be adapted for maybe a 16 or 20 liter batch, and would use whole spices boiled in water and added to must, and then a spice bag hanging in the must. Any of you have a fav speculaas spice mix?

http://www.thedutchbakersdaughter.com/2009/12/speculaas.html (http://www.thedutchbakersdaughter.com/2009/12/speculaas.html)
8 parts cinnamon
2 parts nutmeg
2 parts ground cloves
1 part white pepper
1 part ground ginger
1 part cardamom

This combination of spices can be found in recipes dating back to the fifteenth century

GntlKnigt1
01-19-2014, 11:13 AM
I just created a social group for the Netherlands at ....
http://www.gotmead.com/forum/group.php?groupid=2

Please consider joining and participating.

Tom Sluiters
01-19-2014, 11:28 AM
I've never made my own speculaar, but the mixture you've posted looks good (I did some googling as wel ;) here are a few variations: http://www.ah.nl/kookschrift/recept?id=144586

How much spcice would you use per liter of mead?

GntlKnigt1
01-19-2014, 12:15 PM
That one is pretty similar, although they add some anise (might be good) and coriander (not so wild about that). If I were to make a 5 gallon batch, the generally accepted amount for cloves is 1 whole one per gallon. I would probably start with that and expand the quantities in proportion to that.... at least, that's what I am thinking right now. Anise might be a good addition.

Tom Sluiters
01-20-2014, 10:34 AM
How about stoofperen mead? :)

GntlKnigt1
01-20-2014, 11:50 AM
How about stoofperen mead? :)

That's exactly the kind of thing I was looking for... I had to ask the (Dutch) wife what it was, and she thought it would make a GREAT mead !! Here is a web page for reference...
http://groente-koken.plazilla.com/stoofperen-koken

Now, a lot of these say you boil wine, but we want to make our own. I usually don't boil fruit, but the article specifies what variety of pears to use, and that they should boil for 2 to 3 hours. Hmmm... I usually don't boil fruit, but in this case..... maybe we boil it in red currant juice for 2 hours, add some cinnamon (kaneel) and some vanilla bean...
http://www.lekkertafelen.nl/recepten/stoofpeertjes-basisrecept/

but this stuff would be mush if you boil it that long, so a fermentation bag might not work. Hmm....has to be a way.... and will have to look up how many pounds of pears per gallon (or 3.8 liters). (Wife says, you use whole pears, peeled, and that they retain their shape when boiled that long).

The one web site says ginger powder (messy and adds to cloudiness), but maybe fresh ginger root, or maybe those ginger balls (stemgember). The wife says they have to be special varieties of pears, which are only available in September or so....Gieser Wildeman, Saint Remy, or the hard to find varieties of Winterrietpeer, Zoete Brederode, and/or Zoutewelle.

Here's a video from Jumbo on it. Is this saying the pears are available from October to Feb? http://www.youtube.com/watch?v=2AMsjloIZKU

Anyone have ideas for additional ingredients/procedures/flavors etc? Ideas are developing but need some more help here....

antonioh
01-20-2014, 12:24 PM
I understand nothing about dutch but bt this picture

http://groente-koken.plazilla.com/stoofperen-koken

it looks like a dessert we have here, called drunken pears.

Tom Sluiters
01-20-2014, 01:11 PM
Yeah it's probably the same. You cook/simmer small (special) pears with sugar, cinamon, (whine), ....

antonioh
01-20-2014, 01:17 PM
Yes thats it.

Tom Sluiters
01-20-2014, 02:04 PM
They actually do retain their shape after simmering for hours. They do become very soft, but they don't fall apart at all. I usually cut them in quarts before boiling. They are indeed only available in fall / early winter. There is a stoofperen tree in the garden of my girlfriend, so I'm in luck (for next year that is, we already ate all of them). They are quite small, and uncooked they are very hard.

I came up with the idea because I was eating stoofperen tonight :P

Cookong them en berry is a good idea, and adding some orange / lemon peel might also be nice. Personally I don't really like ginger, but if you like it, why not? In any way, it's a typical winter dish, so spices like cinnamon and maybe cloves should be good.

GntlKnigt1: I'm not surprised your wife loves the idea of a stoofperen mead, most dutch people absolutely love stoofperen :) It should be a nice challenge.

For a mead I was thinking about cooking a batch of stoofperen, let it cool, and then add water total total volume desired so you also ferment the flavorous cooking liquid. Maybe for the primary just use the cooking liquid (and maybe some water), and add the actual pears to secondary to preserve the flavors.

GntlKnigt1
01-20-2014, 02:28 PM
They actually do retain their shape after simmering for hours. They do become very soft, but they don't fall apart at all. I usually cut them in quarts before boiling. They are indeed only available in fall / early winter. There is a stoofperen tree in the garden of my girlfriend, so I'm in luck (for next year that is, we already ate all of them). They are quite small, and uncooked they are very hard.

I came up with the idea because I was eating stoofperen tonight :P

Cookong them en berry is a good idea, and adding some orange / lemon peel might also be nice. Personally I don't really like ginger, but if you like it, why not? In any way, it's a typical winter dish, so spices like cinnamon and maybe cloves should be good.

I'm not surprised your wife loves the idea of a stoofperen mead, most dutch people absolutely love stoofperen :) It should be a nice challenge.

For a mead I was thinking about cooking a batch of stoofperen, let it cool, and then add water total total volume desired so you also ferment the flavorous cooking liquid. Maybe for the primary just use the cooking liquid (and maybe some water), and add the actual pears to secondary to preserve the flavors.

Some good ideas... and yes, I forgot to mention the lemon peel, which seems to be standard. You might want to look up google pear tree pruning to try to maximize the crop so you have some to share with me next fall. GRIN.

Gearing up to start the SPECULAAS METHEGLYN on Thursday night or perhaps over the weekend. Translating the quantities for a 5 gallon batch.... (will post the log in the regular log section rather than here....)
Proposed quantity for 5 gals
8 parts cinnamon 8 sticks cinnamon
2 parts nutmeg 2 nutmegs (cracked)
2 parts ground cloves 10 whole cloves
1 part white pepper 1 TBSP mixed peppercorns
1 part ground ginger 2 inches peeled ginger root
1 part cardamom 1 TBSP cardamom
Maybe a star anise

Honey (no boil or pasteurize...might sulfite though), water, yeast nutrient and energizer
K1V or D21 yeast in a starter

Am thinking I will boil the spices in water for maybe a half hour, let it cool, and add the honey.

GntlKnigt1
01-21-2014, 06:23 PM
Got starter going a few hours ago for speclaas....D21. Foaming up already!

Sent from my Nexus 7 using Tapatalk

Tom Sluiters
01-22-2014, 10:31 AM
The fun is about to begin :)

GntlKnigt1
01-22-2014, 11:10 AM
Yep.....got the ginger....have the rest of it except the star anise....i found ground steranijs at the coop . I was hoping to avoid having powders in the tea i will make with the spices, but guess i will procede with a little of that. The starter foam has died down, but getting nice bubbles now....its really cranking and i want to get this going.

Oh, and I found the pears at the Coop store today. The wife is going to make them for tonight's dinner, so I will have my first exposure to that...


Sent from my HTC Vision using Tapatalk 2

Tom Sluiters
01-23-2014, 07:01 AM
How did you like the stoofperen for dinner?

GntlKnigt1
01-23-2014, 08:01 AM
Was really good. Found recipes on the web....seems like i might have had them many decades ago. I will be making them again.......

Thinking abouut a stroopwafel one too......but might be too much like speculaas..... I think we really got the flavor right on that one.....

GntlKnigt1
01-25-2014, 09:45 AM
Another thread with Dutch folks and Dutch recipes here....

http://www.gotmead.com/forum/showthread.php?t=21251&highlight=speculaas

...and the original recipe that the post was referring to...
http://www.gotmead.com/index.php?option=com_content&task=view&id=517&Itemid=40#1

GntlKnigt1
01-26-2014, 09:47 AM
Another hmmm.... I think vinoferm tannoblanc is Scott labs FT Blanc http://www.gotmead.com/forum/images/misc/vbglossarlink.gif (http://www.gotmead.com/forum/vbglossar.php?do=showentry&item=tannin) tannin (http://www.gotmead.com/forum/vbglossar.php?do=showentry&item=tannin) that is recommended for fermenting meads. http://brouwland.com/setframes/?l=&t...%3D24&shwlnk=0 (http://brouwland.com/setframes/?l=&to=http%3A//brouwland.com/shop/product.asp%3Fcfid%3D28%26id%3D122%26xin%3D1%26src %3Dtannin%26dt%3D24&shwlnk=0)

http://www.scottlab.com/product-122.aspx (http://www.scottlab.com/product-122.aspx)

GntlKnigt1
01-26-2014, 09:52 AM
Anyone doing a rumtopf????

http://brouwland.com/setframes/?l=&to=http%3A//brouwland.com/shop/product.asp%3Fcfid%3D28%26id%3D122%26xin%3D1%26src %3Dtannin%26dt%3D24&shwlnk=0

Tom Sluiters
01-26-2014, 10:29 AM
Where does everyone get their honey from?

GntlKnigt1
01-26-2014, 02:15 PM
here's one place that I got a bucket from... Check the Social group too,,,,,
http://www.dedriebijen.nl/

GntlKnigt1
01-29-2014, 12:21 PM
Found some stuff available here made with Brett's yeast.... http://www.gotmead.com/forum/showthread.php?p=223595#post223595

GntlKnigt1
01-31-2014, 11:00 AM
Okay, so now I am thinking about planting more fruit in the spring. I did some blueberries, raspberries and blackberries last fall, and have a gooseberry and some currants here.... now am thinking about a mulberry or moerbei bush or tree this spring.

You folks have any ideas or suggestions??

GntlKnigt1
02-01-2014, 01:03 PM
Maybe another recipe that we might try or adapt to the mead making world...

http://www.ah.nl/allerhande/recepten/365312/gluhwein

This sounds really tasty....
http://dreamingofwinter.blogspot.nl/2009/08/gluhwein-recipe.html

GntlKnigt1
02-02-2014, 05:13 AM
Found a Dutch language documentary on Brother Adam, the bee breeder and occasional mead maker... very cool.
http://www.youtube.com/watch?v=RriNoKaroHw

fatbloke
02-02-2014, 08:21 AM
Where does everyone get their honey from?
Well I can't say about native Dutch suppliers Tom, but loetz is in Austria and he mentioned Walter Lang (http://www.biohonig.eu/biohonig/), in Bremen. Which might be a bit of a drive, but it's a lot closer to you than me.

I've mailed them so far, as their website only offers sales to German addresses, but I'd have thought you could get some shipped cheaper than me, though that's what I'm hoping to do.

Gonna try their Buckwheat first if I can arrange it......

Tom Sluiters
02-02-2014, 03:59 PM
Okay, so now I am thinking about planting more fruit in the spring. I did some blueberries, raspberries and blackberries last fall, and have a gooseberry and some currants here.... now am thinking about a mulberry or moerbei bush or tree this spring.

You folks have any ideas or suggestions??

Strawberry's and blackberry's seem to to alright. strawberry's don't take up a lot of space, a good thing is this small country :D.

GntlKnigt1
02-02-2014, 04:30 PM
Yep... have a whole section devoted to strawberries but its rather shaded....and far from the house which means birds might go after the crop. We will see how it goes this year...

TheAlchemist
02-09-2014, 09:01 PM
Found a Dutch language documentary on Brother Adam, the bee breeder and occasional mead maker... very cool.
http://www.youtube.com/watch?v=RriNoKaroHw

I loved watching this!

GntlKnigt1
02-10-2014, 02:48 AM
I loved watching this!

Did you see the English version in the other thread?

TheAlchemist
02-10-2014, 10:56 AM
I saw the English video.

GntlKnigt1
02-25-2014, 11:25 AM
Etos winkel korting bijen pollen volgende week; drie voor tien euros.

It's a good natural nutrient for honig wijn instead of DAP. -

GntlKnigt1
02-25-2014, 05:20 PM
Don't miss the review of Ambrosia's Honing-Kruidenwijn Wit at

http://www.gotmead.com/forum/showthread.php?p=225764#post225764

GntlKnigt1
03-02-2014, 05:11 AM
Just bought a 13 year old Elstar apple tree (with a trunk about 5 cm in diameter) that had been dug up from an orchard. The guy at the farm didn't say so, but in reading about it, it seems I need another variety or a crabapple to pollinate it. Can anyone confirm this?

The farm...
http://www.fruitbedrijfhoekstra.nl/

I may just wait to see if this thing survives. It is about 2 meters tall, but had a root ball smaller than a soccer ball. The guy said he guaranteed it would grow,,,,and it only cost 10 euros, but I am skeptical. They also sell cider in vacuum packs with no sorbates or preservatives, so might make a good base for something.... SO many ideas, so little honey....and honey money

GntlKnigt1
03-03-2014, 02:35 PM
Etos winkel korting bijen pollen volgende week; drie voor tien euros.

It's a good natural nutrient for honig wijn instead of DAP. -

Here's some info from the web site...
http://www.superrawfood.info/index.php/producten/super-raw-food

It's on sale right now at Etos... 3 packages of 150 grams each for 10 euros.

Tom Sluiters
03-03-2014, 02:52 PM
Nice! I would love an apple tree

did you get the pollen from etos as well?

GntlKnigt1
03-03-2014, 02:59 PM
Good to "see" you again, Tom. Yeah, I got the pollen....still trying to decide how much I might put in current batch. See the thread about nutrients in europe

Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.

Tom Sluiters
03-03-2014, 05:56 PM
thanks :)

I have not been sitting still :P http://www.gotmead.com/forum/showthread.php?p=226265#poststop

GntlKnigt1
03-04-2014, 08:13 AM
Got a Discovery apple tree here, and my weeping mulberry tree. Very clean, well run nursery.
http://www.boomkwekerij-westerkwartier.nl/

GntlKnigt1
03-19-2014, 02:32 PM
Everything you ever wanted to know about honey..... in Nederlanders....

GntlKnigt1
03-21-2014, 02:24 PM
Found some cool bottles here in Emmeloord at the local Het Goed. They had perhaps 50 or more of these. Them come in 3 sizes including 1 liter, 70 cl and 35 cl. They are only "sort of" cleaned (no cigarette butts in them, and they're not smelly, but some are sticky and all need to be washed and the labels removed. The 1 liter and 70 cl sell for 75 cents and the 35 cl for 50 cents....but only "while supply lasts." If you want them.... come get some !!!

mannye
03-21-2014, 05:45 PM
Oh man those are very nice. Of I could I would buy every single one.


Sent from my galafreyan transdimensional communicator 100 years from now. G

GntlKnigt1
03-21-2014, 06:11 PM
Hurry on over!

Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.

GntlKnigt1
04-15-2014, 07:15 AM
A review of Siebrand's Klooster Honingkruidenwijn is located here.... http://www.gotmead.com/forum/showthread.php/23013-Siebrand-Klooster-Honingkruidenwijn?p=228791#post228791

GntlKnigt1
04-21-2014, 03:35 AM
Elfia has mead that it sells only during the Elf Fantasy Festival, for 10 euros per 750 ml (braggot a bit cheaper). A guy we spoke to said that they import it all from Germany and put their label on it and sell it. They were doing an amazing amount of business the day I was there, with the tasting tent separated from the purchase tent to avoid too much congestion. The traditional and cyser were pretty good, but the cherry was too sweet and artificial tasting. ....cough syrup. I guess Dutch folks just need to have more of a reason to buy....

GntlKnigt1
04-29-2014, 04:02 AM
I have had difficulty finding cream of tartar or wijnsteen here in Netherlands, but I found it at Brouwmarkt in Almere but not in the regular section for brewing. It was in their upstairs level in with the cheese making stuff just up the small (5 or 6 steps) flight of stairs... It was like 3.80 for several hundred grams, or they had a bigger bag of it with no price posted.

http://www.brouwmarkt.nl/wijnsteen-cream-of-tartar-e3361-100-zuiver-125-gram.html

http://www.brouwmarkt.nl/wijnsteen-cream-of-tartar-e3361-100-zuiver-1000-gram.html

Medsen Fey
04-29-2014, 05:57 AM
That's funny, every supermarket in the U.S. has cream of tartar in the baking/spice aisle. It gets used in baking and in beating egg whites and whipped cream.

Sent from my THINGAMAJIG with WHATCHAMACALLIT

GntlKnigt1
04-29-2014, 06:46 AM
Yeah, it's weird the stuff you can't find over here, and how expensive some stuff is. Regular old 3% peroxide goes for 3 euros for a half pint, when I can get a quart of it in Chicago for 58 cents. Can't find borax anywhere, which is great for laundry, confounding ants and insects, and a ton of other uses. There are other examples, but you get the idea...

antonioh
04-30-2014, 05:38 AM
In Europe borax is used as fertilizer in very small amouts, and in the correction of acid soils.

Try to get it in a shop that sells fertilizers.

GntlKnigt1
04-30-2014, 11:45 AM
Wow! Huge tip antonioh. Thanks, I will keep an eye out for it. I didn't know about the neutralize acid soil thing

Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.

antonioh
04-30-2014, 12:02 PM
I think it doesnt neutralize acid soil, but its something about low levels in these soils, as for magnesium.

GntlKnigt1
05-09-2014, 12:29 PM
Just got about 14 kg of rather crystallized honey from beekeeper... it's a combination of linden and bladrammenas, which is an oilseed radish? Humm... taste is certainly a bit different. Here is the info (in English) on it....

http://plants.usda.gov/factsheet/pdf/fs_rasa2.pdf

GntlKnigt1
05-26-2014, 01:51 PM
Clear 1 liter bottles here for traditional, perhaps? Only 2 euros each at IKEA, Nederlands...
http://www.ikea.com/nl/nl/catalog/products/30213552/?query=korken+fles

GntlKnigt1
05-29-2014, 11:34 AM
Great site for Europeans to get seeds for gardens, esp to attract bees....
http://www.seedaholic.com/flowers/important-bee-plant.html?limit=all#Flowers

GntlKnigt1
09-21-2014, 09:47 AM
Found a good source for honey..... Haven't bought from these folks, but met Roxanne at a booth at Marknesse Winery.They seem to have a lot of varieities amd she claims they have 900 hives.
http://www.overhethek.nl/deelnemers/06-imkerij-gebr-van-beek-zn

Griebel
04-08-2015, 09:19 AM
Hello there, a post from a newbie. I discovered that a company is importing a pretty decent line of English meads and countrywines. Their website also lists which liquorstores they deliver to in the west of the Netherlands. www.frosttrading.com.

GntlKnigt1
04-08-2015, 03:48 PM
Thanks Griebel. Good to know, and welcome to GotMead !!! Always great to see someone from the Netherlands here. I am between Sneek and Ermelo.

Griebel
05-15-2015, 05:57 PM
Thank you, sir. Sorry for the delayed answer, I am still trying to get the hang of the website.
For the moment I just lurk. Still thinking about if and when I'll start brewing. I'm still on the fence because it is quite the investment, even via brouwland.nl.
I haven't yet tried the fairly cheap German meads of meadandmore so I don't know if they are a good alternative. The easily obtainable "meads" of Ambrosia and Bunratty don't do the trick , the Delftse Mederij is rather expensive.
All in all DIY would be probably cheaper in the end and produce meads to my liking so I'll eventually decide to make the leap in a year or so (fingers crossed). Until then I'll lurk and learn.

Cordially yours,
Herwin van den Engel
Leiden

GntlKnigt1
05-16-2015, 01:45 AM
Ambrosia is wine flavored with honey and is not really mead. Delft is the only commercial meadery in Netherlands. Let us know if you're going to buy supplies....Brouwmarkt isn't always the best deal

Griebel
05-17-2015, 12:49 PM
I already knew about Ambrosia. That's why I used the "". Sadly it's the most well known and sold in most of the health stores. I guess Europe really needs guidelines on what is mead and what is not. Time for an EMMA as a sister institution to the AMMA.
As to alternative stores I'm only aware of brouwmarkt.com and perhaps small drugstores / apothekers. When I go shopping I'd like to go all out with the list from Steve Piatz's book.

GntlKnigt1
05-17-2015, 01:11 PM
Marktplaats can be your friend. Also, I have an excess of sulfite and sorbate that can go at cost. Lots of other ways to economize.

Griebel
05-20-2015, 04:24 PM
Thank you, sir.

Apparently some ingredients are sold only in large quantities?
I have been poking around on Marktplaats but only sought for the whole brewing package. Thank you for the pointer and the offer.

mannye
05-20-2015, 07:11 PM
Thank you, sir.

Apparently some ingredients are sold only in large quantities?
I have been poking around on Marktplaats but only sought for the whole brewing package. Thank you for the pointer and the offer.

What about trying to make jaom? It doesn't require any special ingredients or equipment other than the jug the water comes in.


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.

GntlKnigt1
05-21-2015, 03:54 AM
Good thought mannye. How about that, Griebel? Its a good first batch or 2

MrRogers
05-21-2015, 04:38 AM
I believe Ambrosia has one mead. All the others are wines flavoured with honey/fruit/spices.

http://www.ambrosia.nl/index.php/nl/mede

Also De Traay sells a couple of meads, it seems (at least they call it "mede"). I can't find many details about how they're made, though.

http://www.detraayhoning.com/catalog/category/142/wijnen

GntlKnigt1
05-21-2015, 09:34 AM
Sounds like another honey flavored wine.....muscat enriched with honey. Jaron Agelink of Delft Meadery seems to have a corner on the market

Griebel
05-21-2015, 02:52 PM
Hello Mannye,

The JAOM was the first recipe I had in mind to make. But I see two problems:

I live in the Netherlands. The tap water here is on par with mineral water. Mineral water is sold in plastic bottles up to 1,5 litres. I have no knowledge of any product that comes in a gallon-size bottle. Only thing that comes close in the Netherlands are 2 litre plastic bottles used for fruit juice. Hmmmm, perhaps I can get my hands on glass 2 litre bottles used for Westons Cider. That would mean dividing the yeast in equal parts and inserting the orange one slice (don't know the right word) at a time since the mouth is only 1,5 centimeters wide.

Another problem is that we don't have Fleischmann's Yeast. The "alternative JAOM" threads only mention other fruits, no alternative for the yeast. My first proper post would have been about this. Can you use just any bread yeast? If not, I would have to get a credit card and order in via the British Amazon.

For my first time brewing I would like to follow the instructions to the letter.

Griebel
05-21-2015, 02:54 PM
Or should I just buy a regular glass vessel used for brewing instead of being cheap and taking the recipe too literally?

mannye
05-21-2015, 04:56 PM
The instructions expressly state to do exactly as they say. It's better, cheaper and foolproof if you follow the directions exactly. The only specialized equipment you need is an airlock. But if you don't have an airlock snap a balloon on the mouth of the jug and poke a few holes in it with a pin. Done.


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.

Tom Sluiters
05-21-2015, 05:44 PM
Griebel, I live in the Netherlands as well.

For a JAOM you can use Dr. Oetker breadyeast (the green paper bags), works like a charm.

As for the fermentation vessel, At brouwmarkt.nl they sell (almost) anything you need. You can get a 5 liter carboy plus an airlock for 10 euros. Instead you can also make a smaller batch in plastic milk jugs (2,5 liter) with an balloon airlock.

http://www.brouwmarkt.nl/gistingsfles-5-liter-recht-model.html
http://www.brouwmarkt.nl/siliconen-stop-26x32-mm-groen-met-gat-voor-waterslot.html
http://www.brouwmarkt.nl/waterslot-classic-slangmodel-prijstopper.html

edblanford
05-21-2015, 05:45 PM
Personally, I would spring for the glass brewing vessel and adjust the recipe to the vessel size. Any standard bread yeast should be a good substitute for Fleischmann's, if it is not available. I think it is named because it is a standard brand in the USA, not because it is "magic" in any way. Not everyone in the world has access to those things deemed "standard" in the US, so some adjustments will be necessary. The parts about assembling the ingredients and leaving it alone can be done worldwide, so I would stick with those. My experience is that it is really pretty foolproof (and good, if sweet), and I am sure will be, even if adjusted to the availability of things in The Netherlands. Good luck!

Griebel
05-22-2015, 12:20 PM
Thanks for the info, I was mostly concerned about the yeast. Having to order from abroad seems pushing it.
I talked to a neighbour and he told me a small old fashioned drugstore that sells glass vessels and water locks. Slightly more money but it saves a train trip across the country. Huzzah for the Dutch small towns and the bikes.

Griebel
06-02-2015, 02:30 PM
Hello there,

A question for the people living in the Netherlands; where do I buy K2CO3? It is used for creating the BOMM. Potassium is sold in tablets, but I don't think it is quite the same. Is there an alternative?

GntlKnigt1
06-03-2015, 12:08 AM
I have a bag of Vinoferm FBN that I use.... I think I got it at Brouwmarkt in Almere, but you can also mail order it from brouwLAND in Belgium. This is the stuff here....
https://www.brouwland.com/en/our-products/winemaking/acids-enzymes-deacidifiers/deacidifiers/d/deacidifier-fbn-vinoferm-250-gr#.VW59DHmJjIU

MrRogers
06-03-2015, 03:14 AM
I bought this, and a couple of other salts used commonly in brewing, here (http://www.hekserij.nl/).
K2CO3: http://www.hekserij.nl/Kaliumcarbonaat.aspx

lampie
06-03-2015, 04:52 AM
ah nice to find some dutch mead brewers and dutchies that love a good mead.. Have not been trough the whole thread will do that tonight but just wanted to say hello to the dutchies here :). Will update this post when i have read the whole thread.

BTW i live in leeuwarden.

GntlKnigt1
06-03-2015, 07:00 AM
Welcome lampie! I get up toward Leeuwarden on occasion. We should get.together. What have you made so far?

lampie
06-03-2015, 07:23 AM
that is a good idea and love to meet some mead makers here in holland..

i will keep it at meads that i made :)

vanilla mead
raspberry mead
strawberry madame jeanet and habanero (posted the recipe on the group)
cucumber jalapeno
JAOM
will be botteling my hop infused mead and my tea infused mead next week.

planning this year:
birch sap / rosehip mead
strawberry mead with and without chillies
Lambic Mead

@giebel
For a mead I would advise to use glass bottles when you want to age the mead for a longer time.. its a lot better to clean and what I read on other forums that plastic bottles can give a nasty taste on your wine. I dont own a car and bought most of my stuff online at brouwmarkt.nl.. As said before here on the thread a glass 5 liter bottle cost about 10 euro and some shipping cost.. Its probably cheaper then traveling by train.. its quite an investment but think of all the lovely mead you can make and enjoy.

I also bottle my mead in grolsch bottles they are easy to get :). Also i use about 2kg honey in a 5l brew so the mead tends to be quite heavy to drink and its about 15%.. And when i bottle then i always use 3/4 normal winebottles to give away as a present to family or friends.

Griebel
06-03-2015, 03:29 PM
Thanks gents, when I start I'll definitely go for 5 liter batches for the first year or so, just to learn the basics.

I am still a wannabe without the hands on experience, so I thought the K2CO3 was just another type of nutrient. Thanks for the links.

lampie
06-04-2015, 04:05 AM
I think making small batches first is a good way to go.. I still make 5l batches its more to find out what flavors i want and if i want to make a bigger batch i just take 2 x 5 liter with the same brew. This way you spread the risk of things going wrong.. I had to trow away some 25 liter brews because of an infection.. I was lucky it was not mead but beer and cider. those are not to expensive brews like mead, but it still hurts flushing it down the toilet.

GntlKnigt1
07-08-2015, 03:33 AM
Does anyone have experience with Rohament-P ? It's apparently not available in North America, but this posting has people saying it is a combination color stabilizer, juice extractor, and pectic enzyme. Bueller? Anyone?
https://groups.google.com/forum/#!topic/rec.crafts.winemaking/5SiFB6zn72Q

Griebel
07-09-2015, 11:18 AM
Hallo people,

A colleague lent me two ten-litres bottles. Now I am browsing Brouwmarkt. What are the alternatives for Fermaid K? I think the Wyeast yeast nutrient or the Tronozynol but I am not sure.

GntlKnigt1
07-09-2015, 02:10 PM
Fermaid E is the European version of Fermaid K, but I haven't found it anywhere here in Europe (except through friends travelling elsewhere). Try using their DAP, of the Tronozyol (never used that but the Brits say it works okay).

MrRogers
07-09-2015, 04:03 PM
In "De Wijkgaard" (mostly a reseller of Brouwland, the big Belgian shop) they have some nutrients from Vinoferm (http://www.dewijkgaard.nl/wijnbereiding-ingredienten-gistvoedingszouten_81/). I've used Nutrivit and Nutrisal (this one is just DAP) several times, and Cellvit once or twice (yeast extract).
When I started trying to follow some specific recipes from here it got a bit tricky, because I was trying to guess what amount of Nutrivit would be equivalent to Fermaid K. Anyway, by following the instructions in the packages it worked for me. The fermentation behaviour might just not be exactly the same as described for recipes using Fermaid stuff.

Brouwmarkt doesn't sell these anymore, but they sell their own generic yeast nutrient. I haven't tried it much, though.

About Rohament-P, never heard of it. After searching a bit I came to some contradictory information. Some people say it contains pectic enzyme, others that it should be used together with pectic enzyme. I couldn't find much, though.

Griebel
07-09-2015, 05:01 PM
The "gistvoedingszout" is DAP (magnify the label), I guess I will take my chance with the Wyeast or the Tronozynol. The Fermaid is referred to often by Dutch home brewers but it is not mentioned where they buy the stuff.

GntlKnigt1
07-20-2015, 08:02 AM
Here is info from Lallemand on Fermad E (in Portugese.
http://www.proenol.com/files/products/Fermaid_E_FT046-06.pdf

Here is how Goggle Translate processes it.....

Features
The FERMAID E is a complex nutrient that once added
the wine provides the yeast nitrogen easily assimilable and
as essential growth factors for their
development and multiplication.
compensates for deficiencies in nutrients (nitrogen easily
assimilable amino acids) and growth factors (sterols,
long chain fatty acids).
It prevents the action of microbial inhibitors (fatty acids,
antibiotics) as well as a source of toxic substances
Exogenous (fungicides).
Decreases the effect of the absence of colloids, balancing
musts very clarified.
Allows a more regular and rapid kinetics of fermentation.
Prevents metabolic deviations by the yeast, decreasing
production of volatile acidity and sulfur compounds.
Increase the production of glycerol and decreases compounds
carbonyl, which combine with the sulfur, yielding
a better relationship free sulfur / sulfur combined.
Application field
Why look for the optimum development of yeast?
For best performance of the inoculated yeast.
To prevent fermentation stops.
To remedy the fermentation stops or fermentations
slow.
To avoid the formation of undesirable compounds (H2S).
The fermentation performance of the yeast is largely
conditioned by the presence of assimilable nitrogen, vitamins,
oxygen, arginine, mineral salts, unsaturated fatty acids and
sterols.
This large number of variables increases the likelihood of
occurrence of a shortage of one of these elements alone
can cause a stuck fermentation.
Composition
The unique and specific formulation E is connected to FERMAID
a unique production method of inactive yeast that
constitute the "active ingredient" product, which is part of the new
generation fermentation activators.
The roles of each of the constituents are FERMAID E
described below:
inactive yeast cells: The inactive yeast is a
a source of amino acids, polysaccharides, chain fatty acids
long, sterols, vitamins and mineral elements vital to
cell activity. Its walls adsorb substances
toxic and inhibitory.
diammonium phosphate (DAP) and diammonium sulfate, What do
part of easily assimilable nitrogen fraction (NFA). THE
N availability problems and avoids the fermentation
formation of aromas and unpleasant flavors.
Silica Gel: exerts a supportive effect on the yeast.
Thiamine: That is added in the form of hydrochloride. Thiamine
active alcoholic fermentation, increasing the population and
extending the duration of its activity. It acts as a regulator
in the latter stages of fermentation, limiting the production of
ketone compounds and aldehydes by the yeast.
Important Note: The transport of amino acids and the ammonium ion
wort occurs to the cell (yeast) through the membrane
plasma. For amino acids, this transport mechanism is
performed by an enzyme - the permease. Research
They demonstrated that the efficacy of this transportation system is
dependent on the concentration of sterols and fatty acids
unsaturated plasma membrane (Calderbank et al, 1985;
Prasad and Rose, 1986). The FERMAID E by offering these principles
nutritious, improves the nitrogen nutrition of the yeast,
optimizing the fermentation efficiency.
Application Dose
20-60 g / hl: It is the recommended dose of FERMAID E
How to Use
The FERMAID E optimizes the fermentation phase, in response
the metabolic requirements of the yeast.
Two different types of treatment may be prescribed:
APPLICATION 1:
BREW START (FERMAID E + LSA)
For a quick start of the alcoholic fermentation.
It offers three components essential to the effectiveness and longevity of
yeasts.
It stimulates the multiplication of yeast (nitrogen)
Enables the alcoholic fermentation (Thiamine)
supporting effect and reducing the amount of toxins
APPLICATION 2: DURING THE BREW (FERMAID E + Oxygen)
Oxygen: Apply after a drop of 10-20 points
density.
It allows the synthesis of sterols membrane.
cellular permeability factor.
Resistance to ethanol
Ensures more complete fermentation of sugars.


FERMAID E
: Apply after a drop of 30-40 points
density
To ensure complete fermentations.
Reactive transport of sugars (nitrogen).
It stimulates the synthesis of sugar transport proteins to
within the yeast.
APPLICATION 3:
STOPS FOR BREW
In this situation the FERMAID E
reinforces the success of the resumption of
fermentation process.
VINIFICATION F

Griebel
07-22-2015, 03:43 PM
Now only a place to buy it, preferably in the Benelux.

MrRogers
07-22-2015, 07:39 PM
As far as I know, it's not possible to buy it in the Netherlands. I'm also not aware of anywhere in Belgium (Brouwland doesn't sell it).
By searching a bit in German (and I can't do much more than looking for "article x kaufen") I can find some results, either in Germany, Switzerland or Austria, but most of the times I can't really understand exactly if they sell it or ship it abroad.

I was able to buy some in Portugal some time ago, and I already spared what I could with a couple of GotMeaders in the area. I don't think I'll be buying it in the coming months again, though.
The company that sells it in Portugal (http://www.proenol.com/) also sells other Fermaid stuff, but the problem is that they only sell in large amounts, since they target wine producers. The smallest size of Fermaid E is a 1kg bag, which costed around €25, I think, plus something for shipping. Fermaid O and Goferm, for instance, are only available in 2,5kg bags.

Griebel
07-23-2015, 04:06 PM
I came across this this week, naturally after I put together my very first BOMM. It appears to be similar to the Fermaid and sold per kilo. The price is a bit steep for a newbee but if I can complete my first brew I might give it a chance.

https://www.brouwland.com/en/our-products/winemaking/yeast-nutrients/d/vitaferm-ultra-f3-1-kg#.VbFIGt91FAg

Griebel
07-23-2015, 04:08 PM
I made a note of it in the http://www.gotmead.com/forum/group.php?discussionid=4&pp=10&page=2&do=discuss. Feel free to expand the lists.

GntlKnigt1
07-23-2015, 04:52 PM
Description certainly sounds a lot like Fermaid K....

GntlKnigt1
08-05-2015, 03:01 AM
Found this other thread about Fermaid E vs Fermaid K.... some good info

http://www.gotmead.com/forum/showthread.php/24256-Fermaid-K-in-Europe-Fermaid-E

supertruus
08-25-2015, 09:46 AM
Hi All,

Just found out there is a 'Honey & Bees Market' in Eerbeek NL. I guess you might be interested in looking for some new flavours of honey or mead and talk to fellow 'mead-thusiatics'. I know I am.

http://www.imkersverenigingeerbeek.nl/Honing_en_bijenmarkt

And I am glad to find out that I am not the only one spending time in finding replacements for the US ingredients in the BOMM.

GntlKnigt1
08-25-2015, 10:25 AM
I am SO there !!! At least for a while as I have a family party to go to in Den Bosch, and a stop in Amersfoort....but should be a great place to make contacts.... and not to far from Mr. Rogers too. Great tip, and welcome to GotMead, supertruus. Great to have you on board. Where are YOU located?

supertruus
08-25-2015, 01:08 PM
I am located in Zwolle. I could not add that info to my profile today.

Griebel
08-25-2015, 02:42 PM
Hello Supertruus,

Groetjes uit Leiden ;)

Leiden has something similar in the middle of June. They sell bees, apiary supplies, honey, garden plants and health products. I found out also there is a webshop that sells large bottles and cans of maple syrup in the Netherlands, named Maple Abroad. Nice for acerglyns. The Drie Bijen also was present with a stand.

GntlKnigt1
08-25-2015, 04:22 PM
Awesome! Was looking for syrup there. http://www.mapleabroad.nl/English%20CSS/home.html

MrRogers
08-26-2015, 08:10 AM
Very cool about the honey market. Didn't know about it and it's not far from my location. I'll try to go there.

And I was actually looking for good maple syrup to try using it in a mead. Thanks for that suggestion!

Griebel
08-26-2015, 04:04 PM
@MrRogers: http://www.top40.nl/adele-bloemendaal-leen-jongewaard-piet-romer/adele-bloemendaal-leen-jongewaard-piet-romer-we-zijn-toch-op-de-wereld-om-mekaar-te-helpen-niewaar_9616 ;)

Supertruus, check out this page, we have been exchanging information:
http://www.gotmead.com/forum/group.php?discussionid=4&pp=10&page=1&do=discuss

supertruus
08-27-2015, 05:38 PM
Hi all,

I did some research on the k2co3 to be used in a BOMM. And and think that http://www.brouwmarkt.nl/ontzuurder-kalinat-voor-jonge-druivenwijn-1000-gram.html can be used as it does not contain kalsium which would give the mead a chalky flavour according to Bray.

Regarding Fermaid E, reading through the list of ingredients, my idea would be to use wyeast nutrient as a substitute http://www.brouwmarkt.nl/wijnmaken/gistvoeding-starter/gistvoedingscomplex-wyeast-100-gram.html. Unfortunately out of stock at the moment, but once it is in stock, I shall order the stuff and brew my first batch of the worldfamous BOMM.

By the way, bottled my 2 liter batch of orange&lime mead yesterday. So only two bottles. I hope the picture pops up here somewhere.

The labels where printed on plain white paper (A4) from the 'Action', cut out, glued on the bottle with milk and sprayed with hair spray for a protective layer. As by the advice of Luc. http://wijnmaker.blogspot.nl/2011/02/etiketten-plakken-met-melk-glue-your.html?m=1

Good night to y'all

Griebel
08-28-2015, 04:39 AM
@Supertruus:

Might I suggest two things?

-K2CO3: https://www.pit-pit.com/kaliumcarbonaat.html (also usable for cookies ;)).

-"Fermaid": http://www.vanderkooyjubbega.nl/catalogsearch/result/?q=vitaferm, the Wyeast misses a number of nutrients present in the Fermaid, like the hulls of dead yeast cells. I am staring at my first BOMM at the moment, it smells sour like beer, wondering if this is because I used the Wyeast or if I made another mistake.


If you would like to make the herbal ginger-variant, pit-pit also has heemstwortel/marshmallow root, for the Szechuan variant they also have the tellicherry peppers. If you need the red AND green Szechuan pepper for the herbal ginger or the Szechuan variants, try http://chilliesontheweb.co.uk/.

supertruus
08-28-2015, 05:18 AM
Thanks griebel for your quick help and my children would like the cooky thing. Now I can 'brew' something for them as well.:D

Griebel
08-28-2015, 06:09 AM
No thanks Supertruus,

But I can only point you to the right shops, this is my very first brew, GntlKnigt1 has muuuuuch more experience.

supertruus
08-28-2015, 09:40 AM
Hi Griebel,
As by your instructions :D I purchased at pit&pit and the vitaferm. Now some good honey and wyeast and off I go. Can't wait.

GntlKnigt1
08-28-2015, 11:17 AM
Labels, I use Avery shipping labels...can't remember the number, maybe J3188 or something like that. Never used potassium carbonate in cookies, but might be similar to sodium bicarbonate, or baking soda. Brother Adam, at first, eschewed using cream of tartar in meads to control pH, but then adopted it. Search for El Cheapo pH meter in the forums...about 12 euros from Amazon.de

Griebel
08-28-2015, 12:21 PM
If you ordered at Van der Kooy Jubbega and your order has not been shipped yet, you can also get the Wyeast 1388 from them. Perhaps they can still fit it in.

GntlKnigt1
10-09-2015, 02:09 AM
Supertruus, did you make it to the honey market/festival? I was there, but was a bit disappointed that most of them had no interest in selling large quantities, just those little jars. There was only one or two that had interest in larger sales. I DID get some bee pollen, which I will use as nutrient again in some future batch.... 30 grams per liter is the standard.

supertruus
10-09-2015, 04:18 AM
Hi Gntlknight1,

Thanks for asking. I was there too and regarding the honey, I left with the same feeling as you. However I found the mill and the stories the millers told very interesting. I love to watch people tell enthousiasticly about their hobbies/crafts (that is why Ilove to read this forum). So watching the miller pressing linseed oil and the beekeepers being proud on their honey made visiting this market worthwhile.

I end up driving back home via Emst and buying my honey at 'Werkbij'.

Regards !

BTW do pollen result in different taste of the mead?

GntlKnigt1
10-09-2015, 05:36 AM
Pity we didn't meet while we were there I was there with my wife, Mr Rogers and his lady. I am glad I went, but, as I said, a bit disappointed.

Bee pollen does render a somewhat different taste when used as a nutrient So far, I have not really found a compelling reason to use it, but I have only done it once so far. My Tenth Blog here has a link to the study that established the 30 gram per liter target. http://www.gotmead.com/forum/entry.php/129-Tenth-Blog-Other-useful-technical-references

supertruus
10-09-2015, 07:47 AM
If you have seen a large woman with a very, very colorful trench coat, that was me.

The pollen story is really interesting. Thank you for that. I have added that to my already long do list. Well at least that keeps me brewing (and tasting) for a long time.

supertruus
10-14-2015, 02:29 PM
Today I made stoofpeertjes and the remains, the juice and a couple of pears, are now cooling and waiting (with some pecto) for the yeast starter. I made the stoofpeertjes not with suggar as usual, but I caramelized 450 grams of honey and boiled that with 1.5 kg stoofpeertjes and 2 cinnamon sticks and 0.5 liters of very sweet red currant raspberry wine for two hours. This tasted really great. Never had it with caramelized honey before. But after reading about brochets on this site I was curious of how it would taste. I thought, why not try it with stoofpeertjes. Turned out to be a very tastfull idea.

Well any way, I tossed the remains into a fermentation bucket. Caramelized another 450 grams of honey added some water and poured that into the bucket as well. Now I have about 2.5 liters of must with an SG 1.085. Aiming for 10% alcohol as I am not a big fan of high %.
Next week I will put stoofpeertjes on the menu again so I will have a total of 5 liters fermenting. Any ways it smells amazing. I hope it turns out as I hope it will.

Thanks GntlKnight1 for the initial idea of stoofpeertjes mead.

GntlKnigt1
10-14-2015, 02:41 PM
Cool! The batch I made with leftover liquid turned out well. Hope yours does too.

Griebel
04-29-2016, 09:46 AM
There is a new player in town, Flevohoning. A small apiary from Almere which sells honey and various other honeyrelated things. Their prices are all over the map, some cheaper and some way more pricey than their colleagues from De 3 Bijen or De Werkbij. They also sell some Honey Powerrrrrrfoods, blends with spices, propolis and various other foodstuffs.
They also sell the Ambrosia honey wines AND two kinds of their own produce. A "show mead" and a cyser (I asked, they chuck in slices of apple during fermentation). The show mead is made with lindehoning (Tilia/basswood/linden/lime tree) and unidentified herbs, the cyser with slices of apple, a unidentified fruit honey and unidentified herbs. They both are 13% and I bought the show mead for fl. 9,- at my local saturday market. It is sold as a "Batavierendrank" (The Batavians, Roman era).

The show mead is DEFINITLY a dessert mead, FG 1.36? (Hydrometer in the red, around 36). It has some particulates floating in the bottle. The spices are noticeable, can't identify them, the booze is less hot tasting then the Ambrosia.

http://i66.tinypic.com/icmh6f.jpg

GntlKnigt1
04-29-2016, 09:52 AM
Nice update! Do they have a Web site?

Sent from an Android being tortured by Vogon poetry reading, some of which just leaked out here.

Griebel
04-29-2016, 10:33 AM
http://www.flevohoning.nl

Be wary, since my tasting I have to keep swatting at foaming at the mouth toothfairies.

My source was a marketstall selling all kinds of luxury foodstuffs. Pat, Greek and Italian olive oil, marmalade, Spanish cured hams etcetera.

Apparently people were coming back for the meads. The salesman said the cyser was "less sweet and more refreshing".

If I can escape the toothfairies and feel bold I might buy the cyser in a few weeks.

GntlKnigt1
04-29-2016, 10:48 AM
All that at a market stall in Almere? Sounds yummy !!! Although the butcher I use quit the Emmeloord market, and is now in Dronigen (sp?). Am doing some great ribs on new Pit Barrel Cooker. http://www.pitbarrelcooker.com/videos/ Nice meads to go with it.... A Taste of Summer maybe, which is my mint/lime mead.

P.S. - The 2 year old Blackberry mead won out.

Griebel
04-29-2016, 11:00 AM
Sorry, I bought this at a marketstall in Leiden.

For great sausages try http://www.brandtenlevie.nl. I haven't touched other dried sausages since, and their fresh sausages aren't half bad either. Their site has a map showing nearby shops and restaurants.

I am still finding my way in meadmaking. I have done a BOMM, cyser BOMM and a herbal BOMM and am working on a JAOM and a JAO with raspberries. I am thinking of backsweetening a couple of BOMM bottles for SWMBO while waiting for the JAOM.

Griebel
04-29-2016, 11:28 AM
I must say that meadmaking is addictive. Whenever I get stressed I put together a new one or order new ingredients. It is like a slow version of high school science class, with less explosions.
My brother in law recently brought me a bottle of Fleischmann's after a business trip. And I ordered 71b, 1118 and Red Star Cote des Blancs together with cubes of Hungarian Oak to try recipes from Schramm's and Piatz's books.

GntlKnigt1
04-29-2016, 11:51 AM
Yes, it is addictive. Called M.E.A.D. for Mazerotic Encephalopathic Affective Disorder....have to keep fermenting honey!! Did your BOMM get too dry? Did you use 1388 as specified??

Griebel
04-29-2016, 01:44 PM
1388 it was, it went straight to 1,01. Unless I really screwed up the conversion I did everything by the book. I must say it is quite a chore to do the conversion, Loveofrose uses several types of measuring units in different recipes.

I noticed two recipes that got published after the Gotmead radio broadcasts. The BOMM and the JAOM got a makeover via a WordPress tool. You can switch between US and "the rest of the world" units and also scale it up and down. I wish Loveofrose would do the same for all of his recipes.

The backsweetening is for SWMBO who likes it a bit sweeter. I will drink everything but things like Radler and Mort Subite. Too sweet for me.

GntlKnigt1
06-10-2016, 01:17 PM
Another meadery in the Netherlands !!! Spread the word !! I haven't tried their products yet, so if anyone has, please post .

http://heathenmead.com/en/

GntlKnigt1
08-02-2016, 03:00 AM
Maybe some of you native Dutch folks can explain this. I've encountered a perception here that folks think that wine in bottles that have an indentation in the base is better than bottles that have a flat base. Any ideas on where this perception/myth came from ?

Swordnut
08-02-2016, 08:22 AM
The indentation in the bottom is to collect lees still dropping from the wine as it matures. This helps it collect there and stay there and not mix while pouring wine from the bottle. Especially with sparkling wine and champagne which (in the old days) were made with a bottle re-fermentation this was important since the second fermentation would cause additional lees to build up. This is why champagne bottles nowadays still have a deeper indentation than for example red wine bottles.

The indentation is called a 'soul' by the way. The soul is often also dotted so its surface area is increased and the lees has more surface to attach too.

GntlKnigt1
08-17-2016, 02:02 AM
Interesting.. and makes sense. Not sure it is the indication of quality that some think it to be, but certainly is a practical application. I think Fatbloke uses cut soda bottles for the same reason to get the lees out of the last dribbles of his batches.

Swordnut
08-17-2016, 05:16 AM
Interesting.. and makes sense. Not sure it is the indication of quality that some think it to be, but certainly is a practical application. I think Fatbloke uses cut soda bottles for the same reason to get the lees out of the last dribbles of his batches.

Traditionally it would have been an indicator (one of) since glass was quite expensive back in the day. Blown glass with an indentation against the standard flow pattern was very expensive. I'm sure some con-men tried to get a reasonably expensive bottle and fill it with cheap wine to sell but as a rule people wouldn't waste a lot of money buying expensive bottles if their cheap wine was sold for a cheap price anyway.

zpeckler
08-17-2016, 10:05 AM
In winemaking it's called a "punt." From "The Wine Bible, 2nd ed" by Karen MacNeil:

"The punt was a way of preventing the jagged pontil mark--the point left over after a glass bottle was blown and shaped--from scratching the surface of a table. By pushing the pontil up into the interior of the bottle, a punt wa formed and the table was saved... With Champagne bottles, however, the punt has an even greater purpose. During secondary fermentation, which ultimately gives Champagne its bubbles, six atmospheres of pressure are built up inside the glass wall of the bottle. The Champagne bottle's prominent punt allows for a more even distribution of pressure inside a bottle, preventing the disastrous explosions that were a common and serious problem for early Champagne makers."

GntlKnigt1
05-04-2017, 02:48 AM
Saw this web site, and the meadery also has a presence on Facebook. I have not (yet) seen their product in retail stores in the Netherlands.

http://www.mallingmjod.dk/page6/index.html

GntlKnigt1
02-08-2018, 02:23 PM
I have just sent a letter to European manager of Lallemand inquiring about availability of Fermaid nutrients and yeast, and also asking about the difference between Fermaid E and Fermaid K. Will post his reply here if/when I get one.

Stasis
02-09-2018, 10:23 AM
I have just sent a letter to European manager of Lallemand inquiring about availability of Fermaid nutrients and yeast, and also asking about the difference between Fermaid E and Fermaid K. Will post his reply here if/when I get one.

I went that route before I settled with baldinger. They connected me with a bulk supplier and when I shot that supplier an email about 1kg or 2.5kg packs the guy told me they're 2.5kgs and asked how many boxes (which contain several packs) I will need. I was ashamed to tell him I only really wanted a single 1kg pack and never replied. Hope you have better results Gntlknigt1

GntlKnigt1
02-09-2018, 10:36 AM
Am not familiar with Baldinger. I usually look to shops in Almere, one in Brussels and Amazon Germany and sometimes Amazon UK. One shop in Portugal has some of It in 2.5 kg packages. Perhaps if enough people ask, someone will make it more widely available in smaller quantities. Certainly doesn't hurt to ask again, and again, and again

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GntlKnigt1
02-10-2018, 09:08 AM
May have hit jackpot here.... a place in Sweden that ships to EU countries. Not from the reply from the Lallemand rep

https://shop.humle.se/en/yeast/mead-yest/

Stasis
02-10-2018, 05:59 PM
Except it costs almost double to buy 750g (~Eur80) rather than 1kg (~Eur41.35) from Baldinger. It's still worth paying the taxes for buying from a non Eu country. And I only pay the taxes if I buy something very heavy, not by just buying 1kg of Fermaid O. Plus the Fermaid from the Swedish site is a repack. I'd rather buy a factory sealed pack if possible
https://www.baldinger.biz/shop/fermaid-o-hefenaehrstoff-1-kg/

GntlKnigt1
02-10-2018, 10:32 PM
You're right !!!!(I think). The confusion is that the bag says 2.5 kg, but the tag in the window says CHF 47.90 pro kg, which would be much cheaper. You have purchased 1 kg from them? How much was it? Are you saying there were additional taxes on it ?

Stasis
02-11-2018, 04:27 AM
You're right !!!!(I think). The confusion is that the bag says 2.5 kg, but the tag in the window says CHF 47.90 pro kg, which would be much cheaper. You have purchased 1 kg from them? How much was it? Are you saying there were additional taxes on it ?

They use the same image for 1kg, 2.5kg and their 10kg boxes. But if you go into the 1kg item and choose just 1kg you should be shipped a bag of just 1kg. I actually bought 2.5kgs a while back but I had asked about the 1kg pack. Buying 2.5kgs makes it cheaper per kg. You might be taxed additionally for buying something within the EU from a non-EU country. In my case I would have to pay 18% VAT but if I were to pay the tax I would still not go above the price from the Swedish shop. I might also not get charged any taxes if I keep the weight and size of the package low. I was not taxed anything at all when I bought 2.5kgs Fermaid O and 1kg of GoFerm Protect. Check with your country's customs and regulations before buying so you know how best to go about buying from there ;)

GntlKnigt1
02-11-2018, 04:48 AM
VAT here is 21% (would be about 10 euros), plus I once got hit with a 13 euro fee for them intercepting a commercial shipment, so that adds 23 euros, plus whatever it costs to actually ship it. If all that happens, costs could be close to the same... I've also had at least one or two personal shipments from family with VAT charged on the estimated value of the contents. In short, they watch things pretty closely here.

Stasis
02-11-2018, 10:21 AM
Don't understand the commercial shipment part. Basically if you're shipped something from a shop you get a 13 euro fee? 21% should be just less than Eur9 but I'm not sure if they count shipping with that either. If shipping is also taxed it would probably be more than Eur10... Btw wouldn't you have to pay for shipping from Sweden too? Granted, it should be cheaper from Sweden (you never know though).
Something else to remember is that from Sweden you're getting 750g rather than 1kg. If you were to calculate the cost of getting the stuff from Sweden it would be closer to 1053SEK (~Eur106 according to google) per kg and it's still a repack. Are there ways to keep your customs low by keeping size and weight low like I can do here in Malta? Ideally we could find a "wholesaler" (not sure exactly what Baldinger is) like Baldinger but within the EU.
P.s I edited this post 4 times and keep remembering stuff. This thread is heading towards the nutrients and europe thread http://www.gotmead.com/forum/showthread.php/7838-Of-nutrients-and-Europe

GntlKnigt1
02-12-2018, 06:09 AM
Yeah... am not married to Sweden but Fermaid stuff is so darn tough to get except on my trips back to USA. Commercial shipment means aanything that is not in a plain brown paper qrapper. Stuff that inciates it is from a retailer gets hit..... plus the 13 euros fee.

Yeahl... I remember that other thread where we specifically talked about nutrient availability in Europe.... this one was/is for "issues unique to Netherlands" so I will conclude by saying.... I wish brouwmarkt.nl carried Fermaid stuff. LOL

GMYanick
02-12-2018, 07:04 AM
Fermaid O is pretty easy to get your hands on though. On the FB group for European Mead makers there is a german guy that sells it. ( and no VAT on it)

GntlKnigt1
02-12-2018, 10:02 AM
Must have missed that post....will look again. You don't recall his name by chance, do you?

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GMYanick
02-12-2018, 03:56 PM
Florian Laufenstein if I am not mistaken.


Must have missed that post....will look again. You don't recall his name by chance, do you?

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