i believe that in the next few weeks ill be brewing about five 5 gallon batches of close but slightly different meads. i think im going to do all of them with just cinnamon sticks, but with different yeasts and boil/not-boil. i will keep you firmly in mind during the procedures. its interesting, the meads you got were boiled meads. but ive been just barely starting to play with non-boiled meads, which supposedly will have more character. (gods, i wish i could afford to buy 100 pounds of florida orange blossom honey) ive also learned about pH control of the meads while fermenting, and OH MY GOD does it make a difference. 3.7pH is the sweet spot for the yeast. and if you get it within a few points of that, the stuff ferments in 2 or 4 weeks instead of 3-4 months. its amazing. i mean, ive got one 5 gallon batch i havent fucked with for months thats now about 16%, and dry as a bone at less gravity than water. that one im going to have to ADD 4 pounds of honey to, and potassium sorbate to kill the yeast, so it comes out right tasting. mead still needs time to age, as you have found, (like wine) but the production process is almost as fast as beer now with the playing with pH. and ive also learned about the difference between pH and acidity. acidity is what gives you more "body" in the mouth, and its an absolute thing, as in the absolute quantity of acid in the mix. so, body in the mouth is a matter of upping the quantity of acid in the mead, while adding bases to balance it into the 3.7pH area. its getting more complex by the month for me. lol -- dave hillstrom mhm15x4 zrbj <This space for rent.>
In article <rtlhr35o9bnks52hm9i7k3agjs4140hv80@4ax.com>, dave hillstrom says... > i believe that in the next few weeks ill be brewing about five 5 > gallon batches of close but slightly different meads. i think im > going to do all of them with just cinnamon sticks, but with different > yeasts and boil/not-boil. i will keep you firmly in mind during the > procedures. > > its interesting, the meads you got were boiled meads. but ive been > just barely starting to play with non-boiled meads, which supposedly > will have more character. (gods, i wish i could afford to buy 100 > pounds of florida orange blossom honey) ive also learned about pH > control of the meads while fermenting, and OH MY GOD does it make a > difference. 3.7pH is the sweet spot for the yeast. and if you get it > within a few points of that, the stuff ferments in 2 or 4 weeks > instead of 3-4 months. its amazing. i mean, ive got one 5 gallon > batch i havent fucked with for months thats now about 16%, and dry as > a bone at less gravity than water. that one im going to have to ADD 4 > pounds of honey to, and potassium sorbate to kill the yeast, so it > comes out right tasting. mead still needs time to age, as you have > found, (like wine) but the production process is almost as fast as > beer now with the playing with pH. and ive also learned about the > difference between pH and acidity. acidity is what gives you more > "body" in the mouth, and its an absolute thing, as in the absolute > quantity of acid in the mix. so, body in the mouth is a matter of > upping the quantity of acid in the mead, while adding bases to balance > it into the 3.7pH area. its getting more complex by the month for me. > lol I never thought that making mead could be so geeky. While paying attention to the little details in undoubtedly a good idea, don't loose track that the most important ingredient is a to put bit of your soul, your essential 'Daevness', into each bottle. In addition, in today's multicultural climate, you want to ensure that your bees are paid a living wage. And you should get to know each of them by name, not just the shift leaders. *grin* -- "Tis an ill wind that blows no minds" ....PK
On Mon, 18 Feb 2008 07:56:28 -0800, PsychoChicken wrote: > In article <rtlhr35o9bnks52hm9i7k3agjs4140hv80@4ax.com>, dave > hillstrom says... > >> i believe that in the next few weeks ill be brewing about five 5 >> gallon batches of close but slightly different meads. i think im >> going to do all of them with just cinnamon sticks, but with different >> yeasts and boil/not-boil. i will keep you firmly in mind during the >> procedures. >> >> its interesting, the meads you got were boiled meads. but ive been >> just barely starting to play with non-boiled meads, which supposedly >> will have more character. (gods, i wish i could afford to buy 100 >> pounds of florida orange blossom honey) ive also learned about pH >> control of the meads while fermenting, and OH MY GOD does it make a >> difference. 3.7pH is the sweet spot for the yeast. and if you get it >> within a few points of that, the stuff ferments in 2 or 4 weeks >> instead of 3-4 months. its amazing. i mean, ive got one 5 gallon >> batch i havent fucked with for months thats now about 16%, and dry as >> a bone at less gravity than water. that one im going to have to ADD 4 >> pounds of honey to, and potassium sorbate to kill the yeast, so it >> comes out right tasting. mead still needs time to age, as you have >> found, (like wine) but the production process is almost as fast as >> beer now with the playing with pH. and ive also learned about the >> difference between pH and acidity. acidity is what gives you more >> "body" in the mouth, and its an absolute thing, as in the absolute >> quantity of acid in the mix. so, body in the mouth is a matter of >> upping the quantity of acid in the mead, while adding bases to balance >> it into the 3.7pH area. its getting more complex by the month for me. >> lol > > I never thought that making mead could be so geeky. > > While paying attention to the little details in undoubtedly a > good idea, don't loose track that the most important ingredient > is a to put bit of your soul, your essential 'Daevness', into > each bottle. My stomach thought about flipping when I read that. -- tinmimus99@hotmail.com smeeter 11 or maybe 12 mp 10 mhm 29x13 This is a feature, not a bug. < The fetchmail FAQ
In article <ddOdnUCJZPQjeyTanZ2dnUVZ_t7inZ2d@giganews.com>, mimus says... > On Mon, 18 Feb 2008 07:56:28 -0800, PsychoChicken wrote: > > > In article <rtlhr35o9bnks52hm9i7k3agjs4140hv80@4ax.com>, dave > > hillstrom says... > > > >> i believe that in the next few weeks ill be brewing about five 5 > >> gallon batches of close but slightly different meads. i think im > >> going to do all of them with just cinnamon sticks, but with different > >> yeasts and boil/not-boil. i will keep you firmly in mind during the > >> procedures. > >> > >> its interesting, the meads you got were boiled meads. but ive been > >> just barely starting to play with non-boiled meads, which supposedly > >> will have more character. (gods, i wish i could afford to buy 100 > >> pounds of florida orange blossom honey) ive also learned about pH > >> control of the meads while fermenting, and OH MY GOD does it make a > >> difference. 3.7pH is the sweet spot for the yeast. and if you get it > >> within a few points of that, the stuff ferments in 2 or 4 weeks > >> instead of 3-4 months. its amazing. i mean, ive got one 5 gallon > >> batch i havent fucked with for months thats now about 16%, and dry as > >> a bone at less gravity than water. that one im going to have to ADD 4 > >> pounds of honey to, and potassium sorbate to kill the yeast, so it > >> comes out right tasting. mead still needs time to age, as you have > >> found, (like wine) but the production process is almost as fast as > >> beer now with the playing with pH. and ive also learned about the > >> difference between pH and acidity. acidity is what gives you more > >> "body" in the mouth, and its an absolute thing, as in the absolute > >> quantity of acid in the mix. so, body in the mouth is a matter of > >> upping the quantity of acid in the mead, while adding bases to balance > >> it into the 3.7pH area. its getting more complex by the month for me. > >> lol > > > > I never thought that making mead could be so geeky. > > > > While paying attention to the little details in undoubtedly a > > good idea, don't loose track that the most important ingredient > > is a to put bit of your soul, your essential 'Daevness', into > > each bottle. > > My stomach thought about flipping when I read that. Imagine what it would do if you tried to *drink* some -- "Tis an ill wind that blows no minds" ....PK
On Mon, 18 Feb 2008 17:56:57 -0800, PsychoChicken <bawkbawkbawkbawk@heseverywhereheseverywhere.com> wrote: >In article <ddOdnUCJZPQjeyTanZ2dnUVZ_t7inZ2d@giganews.com>, >mimus says... > >> On Mon, 18 Feb 2008 07:56:28 -0800, PsychoChicken wrote: >> >> > In article <rtlhr35o9bnks52hm9i7k3agjs4140hv80@4ax.com>, dave >> > hillstrom says... >> > >> >> i believe that in the next few weeks ill be brewing about five 5 >> >> gallon batches of close but slightly different meads. i think im >> >> going to do all of them with just cinnamon sticks, but with different >> >> yeasts and boil/not-boil. i will keep you firmly in mind during the >> >> procedures. >> >> >> >> its interesting, the meads you got were boiled meads. but ive been >> >> just barely starting to play with non-boiled meads, which supposedly >> >> will have more character. (gods, i wish i could afford to buy 100 >> >> pounds of florida orange blossom honey) ive also learned about pH >> >> control of the meads while fermenting, and OH MY GOD does it make a >> >> difference. 3.7pH is the sweet spot for the yeast. and if you get it >> >> within a few points of that, the stuff ferments in 2 or 4 weeks >> >> instead of 3-4 months. its amazing. i mean, ive got one 5 gallon >> >> batch i havent fucked with for months thats now about 16%, and dry as >> >> a bone at less gravity than water. that one im going to have to ADD 4 >> >> pounds of honey to, and potassium sorbate to kill the yeast, so it >> >> comes out right tasting. mead still needs time to age, as you have >> >> found, (like wine) but the production process is almost as fast as >> >> beer now with the playing with pH. and ive also learned about the >> >> difference between pH and acidity. acidity is what gives you more >> >> "body" in the mouth, and its an absolute thing, as in the absolute >> >> quantity of acid in the mix. so, body in the mouth is a matter of >> >> upping the quantity of acid in the mead, while adding bases to balance >> >> it into the 3.7pH area. its getting more complex by the month for me. >> >> lol >> > >> > I never thought that making mead could be so geeky. >> > >> > While paying attention to the little details in undoubtedly a >> > good idea, don't loose track that the most important ingredient >> > is a to put bit of your soul, your essential 'Daevness', into >> > each bottle. >> >> My stomach thought about flipping when I read that. > >Imagine what it would do if you tried to *drink* some i have so little soul left after corporate america got done with me... -- dave hillstrom mhm15x4 zrbj <This space for rent.>
In article <3pekr3lu0j5sns24dud4ujlln1na9q3qh0@4ax.com>, dave hillstrom says... > On Mon, 18 Feb 2008 17:56:57 -0800, PsychoChicken > <bawkbawkbawkbawk@heseverywhereheseverywhere.com> wrote: > > >In article <ddOdnUCJZPQjeyTanZ2dnUVZ_t7inZ2d@giganews.com>, > >mimus says... > > > >> On Mon, 18 Feb 2008 07:56:28 -0800, PsychoChicken wrote: > >> > >> > In article <rtlhr35o9bnks52hm9i7k3agjs4140hv80@4ax.com>, dave > >> > hillstrom says... > >> > > >> >> i believe that in the next few weeks ill be brewing about five 5 > >> >> gallon batches of close but slightly different meads. i think im > >> >> going to do all of them with just cinnamon sticks, but with different > >> >> yeasts and boil/not-boil. i will keep you firmly in mind during the > >> >> procedures. > >> >> > >> >> its interesting, the meads you got were boiled meads. but ive been > >> >> just barely starting to play with non-boiled meads, which supposedly > >> >> will have more character. (gods, i wish i could afford to buy 100 > >> >> pounds of florida orange blossom honey) ive also learned about pH > >> >> control of the meads while fermenting, and OH MY GOD does it make a > >> >> difference. 3.7pH is the sweet spot for the yeast. and if you get it > >> >> within a few points of that, the stuff ferments in 2 or 4 weeks > >> >> instead of 3-4 months. its amazing. i mean, ive got one 5 gallon > >> >> batch i havent fucked with for months thats now about 16%, and dry as > >> >> a bone at less gravity than water. that one im going to have to ADD 4 > >> >> pounds of honey to, and potassium sorbate to kill the yeast, so it > >> >> comes out right tasting. mead still needs time to age, as you have > >> >> found, (like wine) but the production process is almost as fast as > >> >> beer now with the playing with pH. and ive also learned about the > >> >> difference between pH and acidity. acidity is what gives you more > >> >> "body" in the mouth, and its an absolute thing, as in the absolute > >> >> quantity of acid in the mix. so, body in the mouth is a matter of > >> >> upping the quantity of acid in the mead, while adding bases to balance > >> >> it into the 3.7pH area. its getting more complex by the month for me. > >> >> lol > >> > > >> > I never thought that making mead could be so geeky. > >> > > >> > While paying attention to the little details in undoubtedly a > >> > good idea, don't loose track that the most important ingredient > >> > is a to put bit of your soul, your essential 'Daevness', into > >> > each bottle. > >> > >> My stomach thought about flipping when I read that. > > > >Imagine what it would do if you tried to *drink* some > > i have so little soul left after corporate america got done with me... I can't say I have a lot of patience with The Suits. My favorite t-shirt these days has a pic of a Jolly Roger wearing a necktie. That's about what I think of The Suits. -- "Tis an ill wind that blows no minds" ....PK
