The original resource on authentic Honey Wine - THE Reinheitsgebot of MEAD!

Wednesday, December 29, 2010

Meads for sale!

The new super store located at, 23596 Clara Lane, Hillsboro Oregon 97124 - currently has 8 different Meads and their variants for sale, with over 17 more coming in a week or two, and more to come in weeks after that. They also have about 200 different craft beers as well, with more on the way. In addition, you can buy kegs of craft beer as well. is the ultimate fermentation supply store (the largest in stock supply of specialty grain on the west coast if not the country); one stop shoping for all things Mead, beer, and wine - and it is conveniently located right off of U.S. highway 26 with lots of parking.



Tuesday, December 28, 2010

Mead Class!

I just wanted to give an advance notice that I will be teaching a Mead class (beginning to advance) at the new, - super fermentation store (Portland Oregon metro area). I will be giving details of the time in the near future. We will be covering some secrets that I haven't even posted on The class will end with a Mead tasting.

So stay tuned my friends!


Tuesday, December 14, 2010

Water and Mead - H2O, CaSo4, NaCl, MsS04, CaCl, NaHC03, CaCo3

 © 2010 Douglas Remington

Hard water should generally be avoided to make Mead with, especially water with high sulphate content. Many people boil their municipal water to remove chlorine compounds, however a boil will create an endothermic reaction to mineral ions in water and precipitate out some of the minerals. This may be good or bad, depending on the structure of your starting water. If using municipal water, the lab analysis are provided to you free through your water department. Some municipalities use well water in certain times of the year and non-well water for the rest of the year. Water content will vary throughout the seasons so it's best to check the content quarterly.

Calcium and Magnesium are the principle ions in consideration of TH. We are addressing calcium here.

You need a minimum of 50ppm of calcium for yeast health. 50ppm of calcium or higher also aids in natural yeast flocculation, clarification, and stability of ph buffering value during fermentation.

Water below 100ppm could be considered soft, with 150pp of total hardness is considered semi soft. For Mead making we want to avoid water above 150ppm TH to prevent a permanent to semi-permanent harshness to the finished product. I prefer my Mead water to be between 50 - 100ppm TH.

Also to be considered (and perhaps beyond the interest and capabilities of the home Mead maker) is the mineral content of the honey type itself, which can have a wide degree of variance.

Here in the Portland Oregon area we have the softest water in the world. Our water is softer than famous brewing cities in Czechoslovakia and Poland. Portland water is as close as it gets to distilled as provided by nature. This is ideal. It is very easy to add desired mineral value, but very expensive to take it out. This is just one of the reasons why Portland Oregon is the brewing capital of the world today.

To add calcium to your Mead, I recommend via calcium chloride. In small amounts it helps create a round and perceived sweet mouth feel to your Mead. Gypsum (calcium sulphate) can add a harshness because of the sulphates. So we should avoid this type of calcium addition. Calcium carbonate (chalk) is helpful in managing temporary ph drift in fermentation, however it is largely a temporary hardness and much of it precipitates out in a short amount of time.

If you are starting out with distilled or Portland water, .75 grams per gallon of calcium chloride is a good start for great Mead making (I would avoid exceeding 1 gram per gallon).

I will address other minerals for Mead in a future blog, however calcium is of the imediate interest here.

Na zdravĂ­!


Saturday, November 6, 2010

Mead Bottle shop to open.

Mead drinkers rejoice!

A Mead bottle shop is opening in the Portland Oregon Area (Hillsboro) at a very convenient location on U.S. highway 26 sometime later this month of November. Unlike like mass produced "Meads" that you can find at some grocery stores and some beer bottle shops, this shop will have GOOD hand selected Meads from around the world. The goal is to have the largest selection of quality Meads in the United States. Please stay tuned and I will provide more details as the official opening date approaches.



Friday, April 23, 2010

A quick word about Sulphites.

Fear not this odd-sounding word. There are few things in this world that are more misunderstood than this element that is used in wine making. Those who believe sulphite is bad or that they are allergic to it, please read on. It is currently in vogue to label your Mead or wine “without added sulphites.” Labeling a Mead or wine with, 'no added sulphites' is simply a marketing gimmick to mislead the uneducated into buying a "purer" product.

Most alcohol-controlling agencies will not allow a professional winery or Meadery to label their product "sulphite-free." Why? Because there is no such thing, there cannot be such a thing, for yeast produce sulphites on their own on an average of 6-10 parts per million (ppm) and sometimes as high as 80ppm. Wineries are aware of which yeast produce these higher levels of sulphites, and will avoid them if they intend to undergo a malo-lactic fermentation, for the higher sulphite content will inhibit this desired effect from occurring in that wine. Many wineries add sulphites from 20-50ppm at bottling time, which much of later vanishes. If you get headaches from wine, especially red wines you are most likely experiencing a histamine reaction (grape skins). If you were truly allergic to sulphites you’d probably end up in a hospital or die if you ate produce from the supermarket.

This is an excerpt from Our Philosophy page, please visit that for more on this.


Wednesday, April 21, 2010

Web update

Just did some web updating to the site. I converted weights of nutrients and what not on THE WAY page to volumes, to make it easier for those who don't have small accurate scales.



Monday, April 19, 2010

Mead Lecture

I will be speaking about Mead at Fanno Creek Brew Pub Monday, April 19 - 7pm