Subject: Digest for the period 5/24/2005 - 5/25/2005
Date: Wed, 25 May 2005 01:03:24 -0400

Table of contents
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  1. Mead Madness 
  2. Maple Syrup, Sweet Sorghum Syrup, and Molasses 


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From: MeadGuild`at`aol.com  Date: Mon, 23 May 2005 03:11:35 EDT
Subject: Mead Madness 


I drove from Baltimore to New Bern in the Promised Land of North Carolina for 
Mead Madness.  There were only 25 entries, but the judging was excellent.  I 
did most of the tallying and read or scaned all of the evaluations.  I was 
impressed by how detailed the evaluations were.  I knew the defects in the mead I 
entered and they spelled them out in more detail than I could and gave me 
excellent advice on improvements.

Afterwards there was a North Carolina barbecue with mead and beer.  I did 
something I never did before - I helped a jarhead (that's a Marine for those 
unfamiliar).  He had a keg of excellent stout that he needed emptied because he 
was relocating in a few weeks.

The competition was held at the LHBS of Dick Weiss and the Chapter put up out 
of towners in the homes of members.  It was typical North Carolina 
hospitality.

Dick

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From: MeadGuild`at`aol.com  Date: Mon, 23 May 2005 03:16:03 EDT
Subject: Maple Syrup, Sweet Sorghum Syrup, and Molasses 


My reading of Category 26c (Other Meads) is that the flavor
of the honey must show through. =20

Someone suggested to me that fermented Maple Syrup would
be an Acer Mead.  But if there is no honey, is it a mead at all? =20
And is that answer also correct for Sweet Sorghum Syrup and
Molasses?

On the presumption that the answer is "no", where would these
three fit in the schema of beer, mead, and wine (other than being 
additives)?

Dick

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