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Old 09-05-2011, 11:42 PM   #31
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^well said... I like this in particular:

"7: Nutrients exist for a reason. If you don't use them, you'll have problems. Sure, ancient people didn't use them, but they also ate rancid meat for dinner and life expectancy was in the mid-30's."

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Old 09-06-2011, 06:25 PM   #32
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sorry to double post... but I still need to say a big THANKS!!!! to hightest...

I also thought this seemed like a pretty good intro resource:http://www.utahpagans.org/MeadLecture.htm

sorry if it's been posted... I haven't read the whole thread yet!

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Old 12-19-2011, 09:56 PM   #33
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I had my first real taste of mead this last weekend - Oh the wasted years!

What I had was the Hidden Legends Dark Honey Mead. On first taste, it wasn't bad, but I wasn't that impressed. On the third glass, I decided I REALLY like this stuff. It definitely has to go on my brew/vint list now. It was not what I expected, but it was quite tasty.

Interesting that the recipes page contains pyments, cysers, and other melomels, but I was about to give up on finding a non-fruited mead recipe and just freelance it. I'm glad to have found this thread now, and the recipes at the beginning. Thank you. It'll be a while before I free up a carboy, but this is going on the list.

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Old 12-20-2011, 02:41 PM   #34
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Quote:
Originally Posted by SteveHoward View Post
I had my first real taste of mead this last weekend - Oh the wasted years!

What I had was the Hidden Legends Dark Honey Mead. On first taste, it wasn't bad, but I wasn't that impressed. On the third glass, I decided I REALLY like this stuff. It definitely has to go on my brew/vint list now. It was not what I expected, but it was quite tasty.

Interesting that the recipes page contains pyments, cysers, and other melomels, but I was about to give up on finding a non-fruited mead recipe and just freelance it. I'm glad to have found this thread now, and the recipes at the beginning. Thank you. It'll be a while before I free up a carboy, but this is going on the list.
I just recently tried Hidden Legends pure honey mead myself. It was really fantastic. I emailed them to get some pointers. The son, Joe Shultz, seems like a nice guy, but he didn't have any information for me directly and sent my request to his father, Ken Shultz, who is the brewer but I never did get a reply back from him. I have some friends who own a winery though so I know how busy the brewers can get...
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Old 02-27-2012, 05:27 PM   #35
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I'm thinking of giving mead a shot, but I've honestly never tried any. Is there a commerical version generally available that I could sample to get a taste for it? I would hate to spend a year waiting on a product I hate.

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Old 02-28-2012, 03:47 PM   #36
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Virginia has several vineyards that produce a mead, and the Blacksnake Meadery is SW VA.

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Old 07-07-2012, 03:00 PM   #37
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None of the links are working for me. Bummer.

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Old 12-07-2012, 11:38 AM   #38
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So what is the optimum temperature to ferment mead at?

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Old 12-07-2012, 01:19 PM   #39
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Quote:
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So what is the optimum temperature to ferment mead at?
The recommended temp as per yeast manufacturers instructions. Check for a PDF on the manufacturers website if it isn't written on the pack.
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Old 12-08-2012, 11:19 AM   #40
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Ok. So for beer a lot of people recommend fermenting on the low
End I assume the same for mead?

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