Schramm's Mead

[Naegerbomb]

Naegerbomb is the % fruit based on weight, volume, sugar, or something else? I think you kind of touched on this with all the TTB talk, but I'm still a bit confused.

Your stuff is amazing by the way, keep up the great work.

Hey thank you for the compliments, we really appreciate them. The percentages on the label are by volume --- for mead producers that use real fruit (there are very few) it puts us at a disadvantage in terms of educating our consumers, because every meadmaker in the world discusses mead in terms of percentage of fermentable sugars contributing to alcohol production (e.g. mead by definition is the alcoholic beverage produced by fermentation of honey, whereby 51% or more of fermentables by weight comes from honey, and other ingredients can be malt, fruit, etc etc).

Since we use real (whole) fruit, and not syrups/flavorings/concentrates, our labels can give the false impression that our meads aren't meads by the definition that actual meadmakers use. In our fermenters, a lot of the space is taken up by fruit (by volume) -- since fruit is mostly water, it also does not contribute significantly to overall alcohol production -- all of our meads have honey as the VAST majority of their fermentables content by weight (I'd say ~95% of fermentables from honey, just a "shooting from the hip" number). I'm really sorry that we're in this situation of having to analyze this in detail, but thats the TTB for you --- their definitions and labeling requirements for honey wines don't make any sense and are misleading to consumers, especially for meads like ours and meads produced outside of the country and imported (these don't have to adhere to many TTB requirements - odd, I know). That is something we are actively trying to change behind the scenes, but this petition has some excellent background information.


The simple answer is that our meads are meads by the definition that every modern meadmaker uses. Our TTB really needs to make true guidelines for mead --- not "honey wine".

 

[Naegerbomb]

Additionally, is black Agnes going to be released this year? I've heard that it is not and that it will be in spring.

Black Agnes will be released sometime in March, most likely. With our new tanks, we're capable of making about twice the volume as we did this time last year -- I'm anticipating 2,500+ bottles total this release, with most of our retailers across Michigan receiving an allotted amount as well.

 

[golden1]

Black Agnes will be released sometime in March, most likely. With our new tanks, we're capable of making about twice the volume as we did this time last year -- I'm anticipating 2,500+ bottles total this release, with most of our retailers across Michigan receiving an allotted amount as well.

Great news!

 

[golden1]

Hey thank you for the compliments, we really appreciate them. The percentages on the label are by volume --- for mead producers that use real fruit (there are very few) it puts us at a disadvantage in terms of educating our consumers, because every meadmaker in the world discusses mead in terms of percentage of fermentable sugars contributing to alcohol production (e.g. mead by definition is the alcoholic beverage produced by fermentation of honey, whereby 51% or more of fermentables by weight comes from honey, and other ingredients can be malt, fruit, etc etc).

Since we use real (whole) fruit, and not syrups/flavorings/concentrates, our labels can give the false impression that our meads aren't meads by the definition that actual meadmakers use. In our fermenters, a lot of the space is taken up by fruit (by volume) -- since fruit is mostly water, it also does not contribute significantly to overall alcohol production -- all of our meads have honey as the VAST majority of their fermentables content by weight (I'd say ~95% of fermentables from honey, just a "shooting from the hip" number). I'm really sorry that we're in this situation of having to analyze this in detail, but thats the TTB for you --- their definitions and labeling requirements for honey wines don't make any sense and are misleading to consumers, especially for meads like ours and meads produced outside of the country and imported (these don't have to adhere to many TTB requirements - odd, I know). That is something we are actively trying to change behind the scenes, but this petition has some excellent background information.


The simple answer is that our meads are meads by the definition that every modern meadmaker uses. Our TTB really needs to make true guidelines for mead --- not "honey wine".

Thanks for the clarification.

 

[Michigan1]

with most of our retailers across Michigan receiving an allotted amount as well.

Yeeeeesssssssss!!!!!!!!!!!



James, how is Schramm's mead made exactly? Is it really just honey, fruit, yeast? Is there water added? What honeys go into what meads? Do you use wildflower honey for some but not others? Can you shoot some numbers at me like brix, residual sugars, pH, etc?

 

[cosmicevan]

i think i may have experienced my first "corked" bottle and was curious about this condition. i had a bottle of the 2nd batch of the statement the other day and when i opened it (with a rabbit corkscrew that i've used for many schramms and wines in the past) the cork was a touch crumbly and some bits got into the wine and my glass on the initial pour. i fished out the bits that were big enough to fish out, but upon sniff and taste there was a very subtle corkiness in the background. the mead was still immensely enjoyable and i saved a few ounces in the bottle that i fridged (used a plastic rabbit wine stopper in the bottle) and then enjoyed a few days later after letting the pour sit for about 1.5/2 hours and the corkiness was still subtley noticeable on those final few ounces.

i'm not a huge wine drinker and have never encountered anything quite like this before but have acquired a taste for schramms and have prepared myself in case the walking dead actually happens. so:

1. what brings on this condition?
2. does it get worse over time? in my case it seemed fairly light, although present, it did not ruin the beverage. cant it get better over time?
3. is there anything i can do about storage and/or shipping (the bottle did not freeze, but was shipped in the colder temps) to prevent this condition in other bottles?

educate me!

 

[stupac2]

Black Agnes will be released sometime in March, most likely. With our new tanks, we're capable of making about twice the volume as we did this time last year -- I'm anticipating 2,500+ bottles total this release, with most of our retailers across Michigan receiving an allotted amount as well.

Is the club getting some too? I want like 12 bottles.

 

[Michigan1]

1. what brings on this condition?

Usually a chemical compound present in the cork known as TCA or TCB. Tainted corks can affect a wine by contact and doesn't necessarily have to be in little bits in the wine (tasting the actual cork).

2. does it get worse over time?

Usually, yes. In traditionally wine taint, it will not breathe off or disappear with time.

3. is there anything i can do about storage and/or shipping (the bottle did not freeze, but was shipped in the colder temps) to prevent this condition in other bottles?

Not really. If it truly is TCA taint, there's not anything you can do about it.



However, I don't think that this is actually the case with your bottle of Statement. Cork taint is usually described as resembling a moldy newspaper, wet dog, damp cloth, or damp basement. Along with these offensive aromas, the natural/native aroma of the wine is greatly diminished. Also, the flavor of the wine would often change. I find that corked wines usually lose a lot of their fruit character and display overblown acid levels on the palate.

 

[cosmicevan]

Usually a chemical compound present in the cork known as TCA or TCB. Tainted corks can affect a wine by contact and doesn't necessarily have to be in little bits in the wine (tasting the actual cork).

Usually, yes. In traditionally wine taint, it will not breathe off or disappear with time.

Not really. If it truly is TCA taint, there's not anything you can do about it.



However, I don't think that this is actually the case with your bottle of Statement. Cork taint is usually described as resembling a moldy newspaper, wet dog, damp cloth, or damp basement. Along with these offensive aromas, the natural/native aroma of the wine is greatly diminished. Also, the flavor of the wine would often change. I find that corked wines usually lose a lot of their fruit character and display overblown acid levels on the palate.

good info, thanks!

 

[bathroomlaughter]

i want so much black agnes, so badly

 

[blacknyellow20]

Naegerbomb Have you tried this one yet?

 

[Jb123]

Naegerbomb Have you tried this one yet?

ISO that.

 

[blacknyellow20]

ISO that.

I'll probably bring this with me when I come up to get my HoD. You are welcome to come sample as well.

 

[Jb123]

I'll probably bring this with me when I come up to get my HoD. You are welcome to come sample as well.

I'll be there the 13th. A google search came up with nothing but other ba honey which is still cool. Too bad it's too $$$ to make mead with unless you **** gold coins...

 

[Michigan1]

I'll be there the 13th. A google search came up with nothing but other ba honey which is still cool. Too bad it's too $$$ to make mead with unless you **** gold coins...

Why not just make the mead with regular honey and then Bourbon Barrel it? I don't see the point of adding this step to one of the ingredients. I can't imagine it would impart more or better flavors.

 

[Jb123]

Why not just make the mead with regular honey and then Bourbon Barrel it? I don't see the point of adding this step to one of the ingredients. I can't imagine it would impart more or better flavors.

Not sure. The novelty most likely for me. But your point makes sense.

 

[Naegerbomb]

Naegerbomb Have you tried this one yet?

Not yet, no.

 

[lb304854]

Thanks for the pastries on Saturday. The mead was okay too.

 

[HeadytheElder]

What is considered proper glassware for mead?

 

[mixed_master7]

What is considered proper glassware for mead?

Flower vase that holds more than 22oz.

(Schramms has branded snifters.)

 

[Michigan1]

What is considered proper glassware for mead?

Dat Riedel Sommelier Sauternes glass!

 

[mixed_master7]

Dat Riedel Sommelier Sauternes glass!

Sexy.

 

[Naegerbomb]

What is considered proper glassware for mead?

I like a nice red wine glass of around 22 ounces for a pour of around 5 ounces of mead. To break with the cognoscenti and sophisticates among us, I prefer a glass that can be cleaned well in the dishwasher, as opposed to the sheer-rim glasses (although I do really like my Riedels and my Spiegelaus). I hate cleaning glassware at home, and I'd rather have a really clean glass and be able to relax than drink mead in a super expensive glass and be doing a lot of hand washing.

 

[Michigan1]

I like a nice red wine glass of around 22 ounces for a pour of around 5 ounces of mead. To break with the cognoscenti and sophisticates among us, I prefer a glass that can be cleaned well in the dishwasher, as opposed to the sheer-rim glasses (although I do really like my Riedels and my Spiegelaus). I hate cleaning glassware at home, and I'd rather have a really clean glass and be able to relax than drink mead in a super expensive glass and be doing a lot of hand washing.

ALL Riedel glasses can go through the dishwasher. FACT!

 

[Jb123]

I like a nice red wine glass of around 22 ounces for a pour of around 5 ounces of mead. To break with the cognoscenti and sophisticates among us, I prefer a glass that can be cleaned well in the dishwasher, as opposed to the sheer-rim glasses (although I do really like my Riedels and my Spiegelaus). I hate cleaning glassware at home, and I'd rather have a really clean glass and be able to relax than drink mead in a super expensive glass and be doing a lot of hand washing.

100% this. I've gotten away from hand washing much of my glassware as it's annoying. Those wine glasses mentioned are just too much for....a glass.

 

[Naegerbomb]

ALL Riedel glasses can go through the dishwasher. FACT!

That's what I heard ... but I dunnooooooo

 

[Michigan1]

That's what I heard ... but I dunnooooooo

I run all my sommelier series glasses through the dishwasher at home and then steam polish them afterwards to make them all pretty. It's the tool for my job. The artist has a paintbrush; the carpenter, a hammer; the musician, a piano; the chef, a knife; and the wine guy, a fine wine glass.

I'm drunk, but it's all true

 

[Michigan1]

100% this. I've gotten away from hand washing much of my glassware as it's annoying. Those wine glasses mentioned are just too much for....a glass.

It's more than a glass. It's a tool!!!





inb4 "you're a tool"

 

[Jb123]

It's more than a glass. It's a tool!!!





inb4 "you're a tool"

I agree with ya. I have a glass issue that I'm trying to convince myself out of! Leave me be!!!!! my gf will hurt you.

 

[Naegerbomb]

I run all my sommelier series glasses through the dishwasher at home and then steam polish them afterwards to make them all pretty. It's the tool for my job. The artist has a paintbrush; the carpenter, a hammer; the musician, a piano; the chef, a knife; and the wine guy, a fine wine glass.

I'm drunk, but it's all true

Ok, so now you're involving a tea kettle, too? I put my Libbey 22 ounce glass in the dishwasher, normal cycle, sani rinse, no dry (because I like to stay eco-friendly, my dude).