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Old 01-15-2011, 07:32 PM   #1
jw93ls
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Jan 2011
Forest City, NC, NC
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I recently got into brewing after a few failed Mr. Beer attempts, and after recently getting some old wine making equipment including 3 glass carboys from my grandfather. He gave me a book American Wines and Wine-Making that he used as a guidebook when he brewed. My grandfather has always made wine but while looking through the book I found 2 pieces of paper with what are said to be quite old mead recipes, typed on them. He's always kept bees and always has quarts of honey around, but I don't think he's ever tried his hand at mead. One of the recipes is for a 1 gallon batch that I think I may try soon. I think they were a neat find and thought I'd share them with everyone!


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Old 01-15-2011, 07:37 PM   #2
AZ_IPA
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That's an awesome find!

I love the "yeast, 1/2 cake, spread on bit of toast, floating"

If you do try this - please post the results! I'm not sure about the whole "simmering with the egg whites" part.

I'm sure it'll be "authentic" but I prefer the refined mead making style myself.

 
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Old 01-15-2011, 07:44 PM   #3
jw93ls
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Jan 2011
Forest City, NC, NC
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I'm pretty sure the egg is for clarifying but needless to say I may leave that ingredient out and just pitch some good modern-day yeast.

 
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Old 01-15-2011, 07:47 PM   #4
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Quote:
Originally Posted by jw93ls View Post
I'm pretty sure the egg is for clarifying but needless to say I may leave that ingredient out and just pitch some good modern-day yeast.
Yeah, I've read that they used egg-whites in the past for clarifying...

Hell, I may try this, complete with bread raft for the yeast (I'm assuming "butter" side down )

 
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Old 01-15-2011, 11:57 PM   #5
fatbloke
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Dec 2006
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the recipes that include cloves, well those I'd reduce down considerably.

On the basis of what Joe Matiolli says in the JAO recipe about too much clove. they are surprisingly potent little critters and it's easy to use too much and end up with something undrinkable.

Otherwise, interesting to read, and no I wouldn't include the egg whites etc, I'd just use more modern ingredients where I can.....
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Old 01-16-2011, 12:43 AM   #6
B_ChiZ
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Nov 2009
Los Angeles, California
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Quote:
Originally Posted by jw93ls View Post
I'm pretty sure the egg is for clarifying but needless to say I may leave that ingredient out and just pitch some good modern-day yeast.
No no no! You've gotta follow that recipe to a 'T'. Or else it wont come out the way it was intended!!!!!

 
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Old 01-16-2011, 04:00 PM   #7
fatbloke
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Quote:
Originally Posted by B_ChiZ View Post
No no no! You've gotta follow that recipe to a 'T'. Or else it wont come out the way it was intended!!!!!
No of course it won't, but if you read some of the recipe detail, things like "yeast cake" is rare as rocking horse sh1t. So obviously, you're not gonna get what was originally intended by the recipe are you.

There's no reason why you won't get something close though. It depends on analysis of the recipe i.e. why was the egg white in there in the first place ? I can't think of any other reason than clearing - like when some recipes include "Irish Moss" or bentonite. They're only there to assist with the clearing, they don't do anything else so there should be little reason why they couldn't be omitted initially and the clearing carried out by different method.

The biggest difference would be to do with the yeast anyway, so if you can't get the identical strain (which is unlikely as none of recipe state which one was actually used originally) you're not gonna get the same are you.

It's the same with JAO. The Fleischmans stuff isn't available here so I can only use the nearest equivalent - plus, as Joe comes from the US, his measurements would be in US gallons, whereas seeing "gallon", I'd automatically make a batch to 1 imp gallon, which is likely to be less sweet as there's about 3/4's of a litre difference. It still makes a good brew though, so there's probably little to worry over.....

Just my 2 cents

regards

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Old 01-09-2014, 07:02 AM   #8
Bladesmith
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Jan 2014
Johannesburg, Gauteng
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Eggwhite was used to clarify, same as we use bentonite in wine. You can use either. They merely serve to mop up particles that are kept in suspension be static and do not affect flavor.

 
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Old 01-10-2014, 08:28 AM   #9
Urkelbot
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Jul 2013
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What is the purpose of floating the yeasts cake on the toast?

 
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Old 01-10-2014, 06:23 PM   #10
skadalajara
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Quote:
Originally Posted by Urkelbot View Post
What is the purpose of floating the yeasts cake on the toast?
I can only speculate, but i suspect it was for nutrients. Or a way to rehydrate the yeast.

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