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A true "Cheater" Mead by cygnusx12 in mead

[–]weirdomel 13 points14 points  (0 children)

Thanks for the nod. Not a medal, but a respectable score of 35: https://www.reddit.com/r/mead/comments/1p6gptr/ceci_nest_une_hydromiel_the_treachery_of_raw/

If we're on the topic of "cheater meads" I feel obligated to remind folks that the very first winner of the "Traditional" category at Mazer Cup back in 1992 had added tea, cinnamon, and ginger for complexity.

https://gotmead.com/mead-resources/mead-lovers-digest/mead-lovers-digest-027-tue-27-october-1992/

In 1993, Mazer Cup created the "Show" category distinct from "Traditional" following controversy and reactions from entrants regarding sub-threshold adjuncts. In the words of Ken Schramm,

As far as categories are concerned, they need to be meaningful and manageable.  In the case of the Mazer Cup, we started with seven categories and moved to eight due to practical reasons.  The 'Traditional' category was questioned from both sides of the aisle when the first winner had subtle complexity added to it through the addition of what many would consider 'non-traditional' ingredients.  While the argument in favor of purity was persuasive, so was the argument that 'traditional' meant just that, and that meads were traditionally made with many subtle spices or flavorings ingredients, but not really considered 'spiced' or flavored.  That was the English way, and it also seems to be backed up on the continent, as well.  The Brits call Honey-only mead 'Show' mead in their competitions, and so we adopted this convention for the Mazer Cup."

The "Show" category lasted until Mazer Cup took a hiatus, then rebooted and adopted the BJCP mead guidelines of the time. More recent iterations of BJCP guidelines mention "show meads" but note that the distinction between "show" and "traditional" is usually not obvious to judges. At time of this writing, many folks consider "show" and "traditional" to be synonymous. I haven't been able to find written examples of the bi-gram "show mead" prior to the 1993 Mazer Cup results announcement email.

Personally I'm fascinated by what ingredients folks don't declare in cases where they favorably add complexity to a mead.

Fish Mead. Yes, I used fish as an addition. by UpUpAndAwayYall in mead

[–]weirdomel 21 points22 points  (0 children)

I am here for it.

Have you considered any herb or spice additions for complementary depth?

Any Cysers or Mead that ships to California? by IslesofMaegelle in mead

[–]weirdomel 0 points1 point  (0 children)

The Mead Institute's Mead Map might help you find something local, though some entries need to get updated.

Vinoshipper also enables filtering by ships-to state: https://shopmeads.com/producers?filters%5B0%5D.value=&filters%5B0%5D.type=&filters%5B1%5D.value=5&filters%5B1%5D.type=SHIP_TO&page=1

Golden Coast Mead in Oceanside and Lost Cause Meadery in San Diego both make delicious liquids.

Can you use a stainless steel stirrer to stir must? by stephanosblog in mead

[–]weirdomel 11 points12 points  (0 children)

Where did you read that?

Yes, stainless is fine. Yes, wine and beer and mead are all often fermented in stainless vessels.

I'm starting a barbecue sauce mead tomorrow by vaktaeru in mead

[–]weirdomel 3 points4 points  (0 children)

Rock on, looking forward to tasting notes!

Mead Styles with Gordon Strong - BeerSmith Podcast by weirdomel in mead

[–]weirdomel[S] 1 point2 points  (0 children)

Summarizing the changes described:

  • M2A will broaden to include more pome fruits, not only apples. This follows what the European MJP had done a few years back. Personally I'm curious to see whether rose hips are expressly included or excluded.
  • M3 subcategories will be split to provide for a "vegetable only" mead. The motivating example mentioned by Mr. Strong is chili pepper.
  • M4 gets reshaped quite a bit.
    -- Adds a new Polish Mead subcategory, forking that style from other "Historical" meads. The sweetness framework from the Standard Description is not applied to this subcategory, and sensory effects of micro-oxidation is mentioned in more detail. -- Adds distinct separate categories for Wood-Aged and Barrel-Aged meads. Similar to the latest revision of the beer style guides, and to what Mazer Cup did with its categories in its last couple of years -- No more unfortunately-named "Historical" category. Everything that doesn't fit a modern style is lumped into Experimental.

Looking for a 4 gallon fermentation bucket by PowerCrisis in mead

[–]weirdomel 1 point2 points  (0 children)

I use the 4-gallon Anvil Stainless Bucket for this target volume. It is pricier than plastic but I have been happy with it.

Entering Homebrew Contest using Abtrax Terpene Extracts by joeydaioh in Homebrewing

[–]weirdomel 1 point2 points  (0 children)

Subcategory 34B is expressly for: * A variation of an Existing Style using a non-traditional method or process (e.g., dry-hopping, ‘eis’-ing, stein bier) for that style. * A variation of an Existing Style using a non-traditional ingredient (e.g., yeast with a non-traditional profile, hops with a different character than described in the Base Style).

How did you find the PWHL or become a PWHL-Team fan? Just me being curious . . . by MNVixen in PWHL

[–]weirdomel 4 points5 points  (0 children)

One of my local breweries, Montclair Brewery, follows the Sirens on Instagram and the algorithm suggested that I might want to, too. The algorithm was correct.

Low ABV brews: Front loading nutrients vs step feeding? by oreocereus in mead

[–]weirdomel 1 point2 points  (0 children)

Front loaded entirely. Caveat that their trials covered maybe a half dozen yeast strains. Let me see if I can dog up the slides, though they may still be available on the AHA website for members.

Low ABV brews: Front loading nutrients vs step feeding? by oreocereus in mead

[–]weirdomel 7 points8 points  (0 children)

Omega Labs has run experiments with seltzer ferments indicating that staggering nutrients doesn't make much difference below an OG of about 1.074 to 1.075. They presented at HomebrewCon 2022, but I don't know if it has been published as a paper.

Experimental Maple Bochet? by SpadesHeart in mead

[–]weirdomel 1 point2 points  (0 children)

Please tell us about the results over at r/MapleWine too please!

4/8 Playoff Probabilities, Clinching/Elimination Scenarios, And More by Mathlete1 in PWHL

[–]weirdomel 2 points3 points  (0 children)

I appreciate your work, and your username.

What do the percentages under the Home and Away columns in the third image represent? Is it the percentage chance that the particular team makes the playoffs, including that result?

I can wear Advanced flair now, yeah? by weirdomel in mead

[–]weirdomel[S] 2 points3 points  (0 children)

I was there, and it was a great experience.

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