Craft Forum / Winemaking / Brewing / Meadmaking / May 2005

I have been looking into Sweet Sorghum Syrup as ingredient in a
mead.  If it weren't true, it would be funny but every sorghum
producer with whom I have spoken wants between $20 and $30 a
gallon for the stuff when I can buy honey for less.

I also keep an hydroponic garden and I am constantly testing
ph levels.  My water is 5.5.
Is it worthwhile to check the ph of must?
If so, what would be a diserable ph and what corrective

We started a batch of mead and one of metheglin last year (about 14
months ago).  Each perked along fine, then the mead stalled.  We
followed what we thought was a standard procedure for restarting a
"stalled mead" and left the metheglin alone.

I want to add a pleasent full aroma to my next maple mead.  My
mistress thinks cinnamon or ginger might be good.  I would like
to hear from meadmakers who have used spices, et al.
Dick

As I live and learn, honey is the only product not subject to
deterioration over time.  I just put all my Maple Syrup in the
freezer.  Sources of sweet sorghum syrup appear to be
non- existent in Maryland so on my excursion to May Madness in

I have never seen sorghum syrup, but someone offered to sell
a gallon from his 2004 crop for $10.
Has anyone made a sorghum mead?  Does aging hurt the product?
Dick

In spite of being warned that it will taste like crap unless
it's distilled, I went ahead and started a three gallon batch
with 3 lbs of molasses and K1-1116. The OG was 1.04.  Now the
must is fermenting away.  I did this because I must teach

On Tuesday, May 17th, the NYCHG will be holding its fifth annual mead
meeting.  Our guest speaker will be Paul Holm, president and head
meadist of the Long Island meadery.  As in the past, mead makers from
all around gathered here to exchange meads, recipes and just plain

I was assured by a man I had never met before this morning
that yeast will dies between 44° and 49° centigrade.  Since
I am not completely metric challanged, I figured he meant
110° and 120° F (I'm drinking New Castle Brown Ale so I can't

I had a batch of mead that I filtered first and then I added my sulphite and
sorbate, then I sweetened to taste.  The problem is, I think the sorbate
left behind little particles.  There weren't a lot, but enough that it was
very noticeable for a filtered product.  I did everything ...

NE1 ever ferment Molasses and honey together? Or how bout just straight Molasses? I was wondering if the laxative quality that was in my grand mothers molasses cookies would exsist in fermented molasses as well? thansk for the help
Adam

Quick question on campden tablets. When I crush a tab in a bowl with a
spoon, then add it to my must/mead/wine, the white powder never seems
to dissolve. I've tried pre-dissolving with a little vodka with no real
success. The powder seems to just float on the surface. Any

Is there anyone in Orange County, California, interested in organizing
a mead guild? I envision a group of enthusiastic mead hobbyist sharing
recipes, advise, and of course mead 3 to 4 times a year. Also, I am
interested in entering a bottle or two in the local county fairs, and

How cold is cold?  I have a small frig downstairs and I should be
able to get it to 40°F.  I'll take all the additives out and turn
it all the way down leave a therometer in it.  I'll know in the
morning.

So to stop fermentation I use potassium sulfate.  Why do I then
need to use sulfite?  Is it Potassium Metasulfite?
Dick