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Thread: Mad Mead Science

  1. #1
    Join Date
    May 2006
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    Corrales, NM
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    Default Mad Mead Science

    Mad mead science.

    I suspect even the most warped of you haven't thought, what happens if I try to wash my mead. Well I was on an 80 mile Bicycle ride and I did.

    Two glasses each with 8 ounces of Dry Mulberry Mead



    Add 1/4 cup milk to one of them. The acidity in the mead will make it coagulate. I originally thought I would add some lemon juice to start the coagulation, but I didn't have to.

    And 10 minutes later you get this



    1 Hr Later



    As you can see the one with the milk is starting to clear nicely

    The Next morning. I should have wiped the condensation off before the picture, but oh well.


    After Racking


    And here is what I lost.



    The results

    Besides the obvious color changes

    The "Washed" mead lost a bit of flavor, but also a bit of the astringency. Unfortunately I used a mead that I actually liked pretty well. I'm going to wait until I have a very young mead with some off flavors, or one that doesn't come out to my liking and try it again.

    Here are comments from a couple of well qualified people in our club. I didn't tell them what I had done, or what the differences were until after they had written their notes. This was a Dry (Finished below 1.000) mulberry mead.


    #1 Rich color, Good Pomegranate notes in flavor - Dry finish - Sweet in the middle. Very good mead
    #2 Pale Peach color with same Peach Flavor. Sweeter finish than the first. Not bad, but not as good as the first.

    #1 Considerable Cherry fruit flavor. Reserved acidity mild honey sweetness to balance fruit. Good well balanced mead
    #2 Simi low honey flavor and sweetness. Cherry fruit flavor rather muted, balanced towards the honey.

    Overall in questioning members of the club I'd say about 1 in 3 or 1 in 4 preferred the washed, most preferred the original.


    Just thought some of you might find it fun.


    Cheers
    Jay
    Last edited by JayH; 07-31-2015 at 08:57 PM. Reason: Just had to figure out how to imbed pictures first :)

  2. #2

    Default

    Hmmmmm. Ideas abound...


    Better brewing through science!

    See my brewing site at www.denardbrewing.com

    See my Current Mead Making Techniques article here:
    http://www.homebrewtalk.com/current-...echniques.html
    Better brewing through science!

  3. #3
    Join Date
    Feb 2008
    Location
    UK - South Coast.
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    Default

    It sounds/looks like one cleared with egg whites i.e. some loss of colour along with tannins and maybe neutralisation of some of the acid.........

    Likely you'd need a centrifuge made from an old washing machine to compact the debris down to reduce racking/clearing losses........
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  4. #4

    Default

    You have just fined you mead with with the milk protein casein, you can buy the purified casein for fining at winemaking shops, you would loose less mead using the powder. I think sparkaloid would do better, less loss of flavor and color. Cassien is primarily used to reduce tannins in wines which may be why you lost so much color. Further experiments with adding milk is kind of like trying to reinvent something that is already in practice and using something that is much less effective than other products that are available, in other words the science has already been done and you are like 300 years behind WVMJ

  5. #5
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    May 2006
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    Corrales, NM
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    I know all that, I just thought that it was kind of neat how it all worked I have (or rather had) 20 gallons of the Mulberry mead, so potentially losing 8 ounces didn't really bother me to much.

  6. #6

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    Yes it is very cool how it works, now what I have always wondered is how they figured out fish gall bladders made a good fining reagent, why would anyone even try it? WVMJ

  7. #7
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    What's really amazing is that smuggling Fish Gall Bladders has become a problem here in California.

    There is one variety of fish off the California coast that is so prized for it's gall bladder in China that they have hunted it to extinction in Asia and it has now been caught till it is considered an endangered species here in California. One bladder can bring $10,000 in the Chinese market.

    All that to make soup.


    Cheers
    Jay

  8. #8
    Join Date
    Oct 2012
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    Miami Beach, FL
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    Default

    Quote Originally Posted by JayH View Post
    What's really amazing is that smuggling Fish Gall Bladders has become a problem here in California.

    There is one variety of fish off the California coast that is so prized for it's gall bladder in China that they have hunted it to extinction in Asia and it has now been caught till it is considered an endangered species here in California. One bladder can bring $10,000 in the Chinese market.

    All that to make soup.


    Cheers
    Jay
    "And what fish was that exactly?", He asked as he got in his boat.


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

  9. #9
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    May 2006
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    Corrales, NM
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    totoaba macdonaldi

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