HOMEBREW Digest #5769 Tue 21 December 2010

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  Kegging mead ("Mike Maag")
  Re: Four Roses Eggnog Recipe (Jeff Renner)
  Kegging Mead (Chuck Petersen)
  RE:  kegging a mead ("David Houseman")
  Smoking Grain? ("Captain Jim")

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---------------------------------------------------------------------- Date: Tue, 21 Dec 2010 05:45:01 -0600 From: "Mike Maag" <mikemaag at comcast.net> Subject: Kegging mead Loren wonders about kegging mead. I have kegged several meads with excellent results. Sparkling ginger mead is very good. All were force carbonated....might take too long to carbonate with priming sugar due to high alcohol. Cheers! Mike Maag, Shenandoah Valley, VA Return to table of contents
Date: Tue, 21 Dec 2010 10:25:08 -0500 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: Four Roses Eggnog Recipe Pat Babcock wrote: > Over the years, Jeff Renner has been kind enough to provide us with > his > father's Christmas eggnog recipe, citing its origin as a Four Roses > bourbon advertisement. Thanks for posting this, Pat. I was thinking yesterday that I ought to do it. I am on the mailing list for Four Roses and their annual Christmas card has that recipe in it this year. I was surprised to see that it calls for twice the amount of bourbon that my dad's does. Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Tue, 21 Dec 2010 08:09:53 -0800 From: Chuck Petersen <hopman at opusnet.com> Subject: Kegging Mead Loren Blom asked about kegging meads. The only difficulty I have had with kegging meads is if you have something that is aromatic the aroma tends to get less over time. The flavor and everything else is there but aroma suffers. I have a Black berry mead that had a wonderful black berry in the summer aroma that is still in the bottled mead but is slowly going away in the kegged mead. I guess if you drank it quickly it wouldn't matter but five gallons of 9% mead takes me a bit to get through. Chuck Petersen Deer Island, Oregon Return to table of contents
Date: Tue, 21 Dec 2010 19:38:38 -0500 From: "David Houseman" <david.houseman at verizon.net> Subject: RE: kegging a mead I've kegged a mead for long term ageing prior to bottling. The only negative (if it even is) thing was that to seal the keg you do use CO2 so the mead became somewhat carbonated. Otherwise I'd flushed the keg of O2 with CO2 so it was just like aging in a carboy. I've had other mead makers' meads served from a keg and it tasted fine. David Houseman Return to table of contents
Date: Tue, 21 Dec 2010 22:17:00 -0500 From: "Captain Jim" <jim at captainjimsauces.com> Subject: Smoking Grain? Has anyone had experience with smoking grains? I'll be using a cold smoking method and plan to use apple wood, but I'm not sure how long to apply smoke. These will be specialty grains just to add smoky flavor. Any ideas? Thanks, Jim BBQ Locally / Hot Sauce Globally <http://www.captainjimsauces.com/> Return to table of contents
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