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Thread: The Netherlands/Dutch Connection

  1. #121
    Join Date
    Apr 2015
    Location
    Leiden, the Netherlands
    Posts
    36

    Default

    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.

  2. #122
    Join Date
    Apr 2015
    Location
    Leiden, the Netherlands
    Posts
    36

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    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.
    Last edited by Griebel; 04-29-2016 at 11:42 AM.

  3. #123
    Join Date
    Mar 2004
    Location
    Emmeloord, Netherlands formerly Chicago area
    Posts
    2,465

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    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??
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  4. #124
    Join Date
    Apr 2015
    Location
    Leiden, the Netherlands
    Posts
    36

    Default

    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.
    Last edited by Griebel; 04-29-2016 at 02:08 PM.

  5. #125
    Join Date
    Mar 2004
    Location
    Emmeloord, Netherlands formerly Chicago area
    Posts
    2,465

    Default Heathen Mead in the Netherlands

    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/
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  6. #126
    Join Date
    Mar 2004
    Location
    Emmeloord, Netherlands formerly Chicago area
    Posts
    2,465

    Default Does bottle shape (bottom) matter?

    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 ?
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  7. #127

    Default

    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.
    Sec.: Nefu 1/1 Meth. (2016)

  8. #128
    Join Date
    Mar 2004
    Location
    Emmeloord, Netherlands formerly Chicago area
    Posts
    2,465

    Default

    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.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  9. #129

    Default

    Quote Originally Posted by GntlKnigt1 View Post
    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.
    Sec.: Nefu 1/1 Meth. (2016)

  10. #130
    Join Date
    Mar 2014
    Location
    Newark, De
    Posts
    519

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    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."

  11. #131
    Join Date
    Mar 2004
    Location
    Emmeloord, Netherlands formerly Chicago area
    Posts
    2,465

    Default Danish commercial Meadmaker

    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
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

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