HOMEBREW Digest #5328 Sun 04 May 2008

 

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


***************************************************************
       THIS YEAR'S HOME BREW DIGEST BROUGHT TO YOU BY: 

                     Your Business Name Here
    Visit http://hbd.org "Sponsor the HBD"  to find out how!
			 
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPOSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a bsuiness expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.
***************************************************************


Contents:
  Peer review of Aeration Methods (Fred L Johnson)
  Re: Forgot to record the starting SG ("Ronald La Borde")
  Re: Forgot to record the starting SG (stencil)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*           The HBD Logo Store is now open!             *
*            http://www.hbd.org/store.html              *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*  Suppport this service: http://hbd.org/donate.shtml   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   Beer is our obsession and we're late for therapy!   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
  "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
  ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
  the digest as we cannot reach you. We will not correct your address
  for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright 
  HBD.ORG. Individual postings are copyright by their authors. ASK 
  before reproducing and you'll rarely have trouble. Digest content 
  cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to 
req@hbd.org or read the HBD FAQ at http://hbd.org.

JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
                  and Spencer Thomas



----------------------------------------------------------------------


Date: Sat, 3 May 2008 07:02:35 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Peer review of Aeration Methods

Fellow brewers:

I failed to mention in my recent post of the Aeration Methods  
manuscript that I welcome your critical review of these studies. I  
suppose I have already proven why peer review is so important, since  
the first sentence of the abstract is grammatically incorrect and  
escaped my notice until I read it again this morning. There are  
probably many other such errors and omissions that would improve the  
paper.

Please help me improve this manuscript by sending or posting your  
comments.

Sincerely,

Fred L Johnson
Apex, North Carolina, USA



Return to table of contents


Date: Sat, 3 May 2008 14:54:34 -0500
From: "Ronald La Borde" <pivoron at cox.net>
Subject: Re: Forgot to record the starting SG

> From: stencil <etcs.ret at verizon.net>
>
> To be frank, I never yet made a mead by measuring out the
> whole charge of honey, but have always started with about
> 1/3 the calculated amount (using 42 as the starting
> estimate) and then fed it further aliquots at intervals of 2
> - 3 weeks until the SG starts to rebound above 1.001.

I'd like to try this myself, but I have a question about the honey used to
feed the fermentation.
Do you heat the honey to pasteurize, and do you add water at that time?
What is the procedure?
I have not figured a way to accomplish this, or is it just possible to just
add the honey straight?

Ronald J. La Borde -- Metairie, LA
New Orleans is the suburb of Metairie, LA
New Orleans is the New Atlantis




Return to table of contents


Date: Sat, 03 May 2008 16:43:56 -0400
From: stencil <etcs.ret at verizon.net>
Subject: Re: Forgot to record the starting SG

On Sat, 03 May 2008 14:54:34 -0500, Ronald La Borde wrote:


>> and then fed it further aliquots at intervals of 2
>> - 3 weeks until the SG starts to rebound above 1.001.

>[ ... ]
>
>I'd like to try this myself, but I have a question about the honey used to
>feed the fermentation.

For the starting must I mix tapwater, honey, yeast
energizer, and one Campden tablet per gallon.  This sits in
the fermenter 48 hours.  In the meantime I rehydrate a
packet of yeast, then add it to a regular (beer) starter.
When the must has stood for a day or two I pitch the
starter.  I usually ferment at around 70F.

For the second and subsequent charges I just dump the honey
into a sanitized pitcher to weigh it, then chuck it into the
raw mead, along with as much hot tapwater as is needed to
rinse the pitcher - say two or three quarts.  Several
stirrings over 24 hours ensure aeration and good solution of
the honey.  My sense is that the existing yeast population,
along with the alcohol-rich environment, pretty much
discourages any competitor organisms.

gds, stencil



Return to table of contents

---