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Thread: Paw paw mead

  1. #21
    Join Date
    May 2013
    Location
    Shreveport, Louisiana, USA
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    2,545

    Default Re: Paw paw mead

    Quote Originally Posted by Tenbears View Post
    How old were the whips? did you see my post about the shade for the first 3 years?
    They are about 33" tall. Maybe two years old? I did see your post. Right now they are in a large garden pot with our herbs so that I can keep my options open.
    David Matlock

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  3. #22
    Join Date
    Jan 2015
    Location
    Penobscot County, ME, USA
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    Default Re: Paw paw mead

    If you want to be successful, study successful people and do what they do.
    Zone 4a/b

  4. #23
    Join Date
    Apr 2006
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    Pepperell, MA.
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    6,102

    Default Re: Paw paw mead

    Quote Originally Posted by BadBeeKeeper View Post
    Nice link. Thanks!
    "My wife always wanted girls. Just not thousands and thousands of them......"

  5. #24
    Join Date
    May 2012
    Location
    Knox, Pa. USA
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    5,400

    Default Re: Paw paw mead

    Double post

  6. #25
    Join Date
    May 2012
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    Knox, Pa. USA
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    Default Re: Paw paw mead

    Quote Originally Posted by Ravenseye View Post
    Thanks. That first mead I made with all the berries has been racked twice and is quite cloudy. For giggles, I ran a 1/2 cup through a coffee filter and it gummed up right away with the sediment having a jelly like consistency. I can certainly wait but maybe I'll try the enzyme as I get closer to bottling.
    If it is pectin causing the haze you will wait a long time for it to clear. Could be years! pectin neither evaporates or settles, I would say that if the solids are Jellylike I would say there is a strong possibility it is pectin.

  7. #26
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    Jan 2015
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    Penobscot County, ME, USA
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    Default Re: Paw paw mead

    Quote Originally Posted by Ravenseye View Post
    Nice link. Thanks!
    I typically use Irish Moss:

    https://www.homebrewersassociation.o...th-irish-moss/

    But then, I also heat the must and "skim the scum" as in a very old recipe from the middle ages or so...not necessarily recommended for a pure mead but I tend to make fruited/spiced meads, which is going to cover the flavor of the honey somewhat anyway. Someone going for a pure mead with nothing but honey, particularly with a varietal honey, may want to avoid any process such as heating that might compromise the flavor.

    Don't use Irish Moss if you aren't boiling.
    If you want to be successful, study successful people and do what they do.
    Zone 4a/b

  8. #27
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    Apr 2006
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    Pepperell, MA.
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    6,102

    Default Re: Paw paw mead

    Quote Originally Posted by BadBeeKeeper View Post
    Don't use Irish Moss if you aren't boiling.
    Why?
    "My wife always wanted girls. Just not thousands and thousands of them......"

  9. #28
    Join Date
    Jan 2015
    Location
    Penobscot County, ME, USA
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    Default Re: Paw paw mead

    Quote Originally Posted by Ravenseye View Post
    Why?
    It has a negative electrostatic charge, the idea is to have it bind with the positively charged proteins in the kettle to form the 'hot break' and take them out of suspension before they ever reach the fermenter.

    I'm not sure if it would do anything cold...but then, I've never actually experimented with using it that way...
    If you want to be successful, study successful people and do what they do.
    Zone 4a/b

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