Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

BJCP Mead Judge Exam > BJCP Mead Study Guide > Flashcards

BJCP Mead Study Guide Flashcards

1
Q

What is Mead?

A

A beverage made from fermented honey and water

Mead has been associated with various cultures and is considered the drink of the gods in some folklore.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

When did mead production likely begin?

A

Around 8000 BC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the basic ingredients of mead?

A

Honey, water, and yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

How can the sweetness of mead be adjusted?

A

By changing the amount of honey or the type of yeast used

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are Melomel and Metheglin?

A

Melomel is mead with fruit; Metheglin is mead with spices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is honey primarily composed of?

A

Glucose (38%) and fructose (30%)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the average pH range of honey?

A

3.4 to 6.1, with an average of 3.9

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the natural properties of honey?

A

Antimicrobial properties and long shelf life

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Why is honey not recommended for young children?

A

It may contain dormant bacterial endospores that can create toxins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is beekeeping?

A

The maintenance of honey bee colonies for honey and beeswax collection and crop pollination

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the role of yeast in the fermentation process?

A

Yeast convert simple sugars into ethanol and carbon dioxide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What distinguishes mead from other alcoholic beverages?

A

Mead is fermented from honey, while others come from different sources like grapes or grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the prepared honey solution ready for fermentation called?

A

Must

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

True or False: Mead is often incorrectly referred to as honey wine.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What type of fermentation process do yeast carry out?

A

Anaerobic respiration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is an apiary?

A

A location where bees are kept

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the primary energy source for bees during scarce food conditions?

A

Honey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Fill in the blank: The major acid present in honey is _______.

A

Gluconic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is the typical water content of honey?

A

About 17%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What process is used to produce distilled spirits?

A

Distillation of fermented sugar sources

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is the main difference between mead and wine?

A

Mead is fermented honey; wine is fermented grape juice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is an apiarist?

A

A beekeeper

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are the basic ingredients commonly used in making mead?

A

Honey, water, and yeast

Additional ingredients can include fruits, spices, and herbs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Why are adjustments made to mead after fermentation?

A

To achieve a pleasant final balance based on taste

Adjustments can include sweetness, acidity, and tannin.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What is the impact of adding acids prior to fermentation?

A

It can negatively impact fermentation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

How can pH be adjusted before fermentation?

A

Using potassium carbonate or potassium hydroxide.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What should be checked as fermentation is finishing?

A

Final gravity and alcohol level.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What can be done if the alcohol level seems low after fermentation?

A

Add more honey to extend fermentation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is an alternative method to increase alcohol concentration in mead?

A

Ice the mead to freeze out water.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What is the most common adjustment made to mead?

A

Sweetness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What is back-sweetening?

A

Adding sugar solution to increase sweetness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What type of honey is preferred for back-sweetening mead?

A

The same type of honey used in the mead.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What can happen if raw honey is added directly to mead?

A

It can be difficult to incorporate fully.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What is a method to help incorporate raw honey into mead?

A

Blend with water before adding to mead.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What are the potential downsides of adding a large amount of unfermented honey?

A

It can give a raw, unfinished flavor and increase haze.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What should be done if a mead is too sweet?

A

Consider pitching a yeast strain with higher alcohol tolerance.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

How can acidity and tannin be adjusted in mead?

A

By adding acids and tannins after sweetness is balanced.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

What is flabby mead?

A

Mead that is sweet but lacks balancing acidity.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What should be done before adding additional fruit to a melomel?

A

Consider stabilization.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

How can spice balance be increased in a metheglin?

A

By adding spices directly or making a spice tea.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What acids can be used to adjust final acidity in mead?

A
  • Citric acid
  • Malic acid
  • Tartaric acid
  • Acid blend
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

How is an acid blend typically prepared for mead adjustment?

A

Dissolve 1 tsp of acid blend in 1/4 cup water.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

What should be done if acidity is judged to be high enough but sweetness seems unsupported?

A

Add some tannin.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What are the typical sources of tannin for mead?

A
  • Grape tannin
  • Strong brewed tea
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

What can be done if there is too much acidity in mead?

A

Add sweetness or use additives like calcium carbonate.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

What is malo-lactic fermentation (MLF) used for in mead?

A

To convert malic acid to lactic acid, raising the pH.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

What should be evaluated after making adjustments to mead?

A

Clarity.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

What can be done if adjustments introduce haze to mead?

A

Repeat the clarification process or allow additional time.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

What is a recommended approach if unsure about adjustments to make?

A

Take a measured sample and experiment with adjustments.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

What did most meadmakers historically believe about aging mead?

A

Meads had to be aged for a significant length of time to be drinkable.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

What factors can influence how soon mead is ready to drink?

A
  • Fermentation health
  • Alcohol strength
  • Ingredients
  • Honey variety
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

What are the typical effects of aging on mead?

A
  • Reduces esters
  • Reduces bitterness
  • Reduces alcohol sharpness
  • Enhances clarity
  • Smooths and melds flavors
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

True or False: Well-aged mead can develop a layered quality and complex character.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

What role do tannins play in mead aging?

A

They stabilize mead and increase its ability to age.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

What is the main challenge associated with aging mead?

A

Oxidation, unless proper handling and packaging procedures are followed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

Fill in the blank: Traditional crown-type bottle caps are probably the least effective for _______.

A

long-term storage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

What factors can degrade mead during storage?

A
  • Heat
  • Light
  • Mechanical agitation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

What are the visual effects of oxidation on mead?

A
  • Colors become duller and darker
  • Clarity loses brilliance
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

What flavors can oxidation cause in mead?

A
  • Fresh fruit flavors to taste like dried fruit
  • Stale taste
  • Bitterness increase
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

What are some aromas associated with oxidation?

A
  • Paper
  • Wet cardboard
  • Almond/nutty
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

True or False: All oxidation in mead is detrimental.

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

What is the difference between bulk aging and bottle aging?

A
  • Bulk aging: aging in anything other than the final bottle
  • Bottle aging: transferring finished mead to a bottle after fermentation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

What is a significant advantage of bottle aging?

A

Provides the best protection against oxidation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

List some advantages of bulk aging.

A
  • Allows mead to mature and change as a full batch
  • Better clarification
  • Consistency from bottle to bottle
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

What is blending in the context of mead?

A

Mixing mead with another beverage to create consistency, correct flaws, or create a new concept.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

What is one common scenario for blending mead?

A

Blending a sweet mead with a dry or acidic mead to create a balanced mead.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

What can blending help achieve with overly sweet mead?

A

It can be used to back-sweeten other meads.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

What is a potential benefit of blending different batches of the same mead?

A

It can create a more complex character.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

Fill in the blank: Blending mead with other beverages can create _______.

A

braggots, pyments, cysers, melomels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

What is a recommended approach to successfully blend mead?

A

Understand the profile of the meads, taste them, and record their characteristics.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

What should be done when blending mead in small increments?

A

Taste after each change and iterate until satisfied.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

What is the primary challenge in achieving balance in mead?

A

It relies on good perceptions of individual components and a clear vision of the finished product.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

Define balance in the context of mead.

A

The interaction and harmony between two or more of the mead’s constituents.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

What components contribute to the balance of an enjoyable tasting experience in mead?

A
  • Aroma (bouquet)
  • Flavor (taste, honey flavor)
  • Structure (tannin, acid, alcohol)
  • Residual sweetness
  • Mouthfeel (body, carbonation)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

True or False: In a balanced mead, individual components overshadow one another.

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

What is the simplest form of balance in mead?

A

The balance between sweetness and acidity.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
77
Q

What does a mead with good acid-sugar balance taste like?

A

Neither too sweet nor too acidic.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
Q

What is the result of a mead having too much sugar for its acid?

A

It will taste cloying, sugary, and flabby.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
79
Q

What are the common descriptors of mead components?

A
  • Sweetness
  • Alcohol strength
  • Carbonation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
80
Q

What does sweetness refer to in mead?

A

The amount of residual sugar in the mead.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
81
Q

How is acidity perceived in mead?

A

As a perception of acids or low pH, sometimes described as tartness or sourness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
82
Q

Where do tannins in mead come from?

A
  • Fruits
  • Spices
  • Tea
  • Chemical additives (e.g., grape tannin)
  • Oak-aging
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
83
Q

What is the role of alcohol in mead?

A

It is a fermentation by-product that adds flavor, aroma, and mouthfeel.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
84
Q

What is honey flavor in mead influenced by?

A
  • Honey variety selection
  • Amount of honey used
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
85
Q

Fill in the blank: Carbonation refers to the amount of dissolved _______ in solution.

A

carbon dioxide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
86
Q

What does body refer to in the context of mead?

A

The viscosity of mead perceived as a sensation of weight or thickness on the tongue.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
87
Q

What is the most important balance in mead?

A

The balance between sweetness, acidity, and tannin.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
88
Q

How can high sweetness affect the perception of mead?

A

It can make the mead seem cloying and soft.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
89
Q

What happens if there is too much acidity for the alcohol in mead?

A

The mead will seem harsh, thin, and astringent.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
90
Q

True or False: Higher carbonation can help balance higher body in mead.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
91
Q

What effect does serving temperature have on mead balance?

A

Low serving temperatures can make tannins more apparent.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
92
Q

What is a dry mead defined as?

A

One with no higher than a barely noticeable sweetness level.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
93
Q

What effect does too little acid and astringency have on mead?

A

Causes the mead to taste overly soft, heavy, and flabby

The spirity quality of the alcohol plays too much of a role in these scenarios.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
94
Q

How does mead tolerate acidity in relation to alcohol content?

A

Mead tolerates acidity better when the alcohol content is higher

Higher alcohol levels can balance lower acidity levels.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
95
Q

What is the effect of a considerable amount of tannin when acidity is low?

A

More acceptable if acidity is low and alcohol is high

This balance allows for a more favorable flavor profile.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
96
Q

How does serving temperature affect beer?

A

A cold serving temperature suppresses malt and makes the beer seem more bitter

This is due to the flavors being muted at lower temperatures.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
97
Q

What happens to tannins in mead at low serving temperatures?

A

Tannins seem much more apparent while suppressing honey flavors

Lower temperatures also make mead seem a bit less acidic.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
98
Q

What effect do higher serving temperatures have on mead?

A

Makes alcohol more apparent

This can influence the overall balance of flavors in the mead.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
99
Q

True or False: Lower serving temperatures enhance honey flavors in mead.

A

False

Low temperatures suppress honey flavors.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
100
Q

Fill in the blank: Mead can taste overly soft and flabby if there is too little _______ and _______.

A

acid, astringency

This imbalance affects the overall flavor profile of the mead.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
101
Q

What are braggots?

A

Meads made with malt

Braggots are a hybrid beverage combining elements of both mead and beer.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
102
Q

What is the primary ingredient that braggots must always contain?

A

Malt

Malt is essential for the production of braggots, contributing to their unique flavors and characteristics.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
103
Q

What may braggots also contain besides malt?

A

Hops

Hops can enhance the flavor and aroma of braggots, similar to their use in beer.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
104
Q

What is the effect of malt on mead?

A

Affects appearance, flavor, aroma, and mouthfeel

Malt plays a crucial role in determining the overall sensory profile of the braggot.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
105
Q

What must malted barley undergo before fermentation?

A

Conversion to sugar

This process is essential for fermentation to occur, allowing yeast to produce alcohol.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
106
Q

What method do brewers typically use to convert starches to sugars?

A

Mashing

Mashing involves mixing crushed grain with water at controlled temperatures.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
107
Q

What is a common alternative to mashing for meadmakers making braggots?

A

Prepared malt extract

Malt extract is a convenient option that contains concentrated converted malt sugars.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
108
Q

What does kilning do to malt?

A

Provides finished color and flavor profile

Kilning involves heating malt at controlled temperatures to develop its characteristics.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
109
Q

What flavor characteristics might paler malts have?

A

Lighter, more neutral malty flavor with bready and biscuity overtones

The flavor profile of malt varies with its color and type.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
110
Q

What flavors may amber malts contribute?

A

Caramelly, nutty, or toasty flavors

Amber malts add complexity to the flavor profile of braggots.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
111
Q

What flavors might darker malts impart?

A

Chocolate, coffee, roasty, or burnt flavors

Dark malts can significantly influence the taste of the final product.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
112
Q

What is one of the contributions of malt to a mead?

A

Provides proteins that maintain a head if carbonated

This characteristic is important for the sensory experience of the beverage.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
113
Q

What are hops?

A

Flowering cones of the hop plant (humulus lupus)

Hops are used in brewing for their flavor, aroma, and bitterness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
114
Q

What compound in hops contributes to bitterness?

A

Alpha acids

These acids must be boiled to become soluble and extract bitterness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
115
Q

What happens during a longer boil of hops?

A

Greater bitterness extraction, but loss of volatile aromatics

Timing of hop additions is crucial for balancing bitterness and aroma.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
116
Q

When are hops used for bittering typically added?

A

Earlier in the boil

This timing helps maximize bitterness extraction.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
117
Q

What types of flavors and aromas can hops provide?

A

Citrusy, spicy, earthy, woody, minty, piney, floral, or grassy

Different hop varieties impart distinct characteristics to the braggot.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
118
Q

What are the two methods for producing braggots?

A
  1. Fermenting the malt along with the honey
  2. Fermenting beer and mead separately and then blending

Each method has its own advantages and considerations for the brewing process.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
119
Q

What is an advantage of fermenting the malt along with the honey?

A

Provides additional nutrients for the yeast and reduces the time needed to get a fully blended product.

This method allows for a quicker fermentation process.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
120
Q

What allows for better tuning and tweaking of flavors in braggots?

A

Fermenting beer and mead separately.

This method allows for adjustments in ratios until the desired flavor is reached.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
121
Q

Why is the balance between honey/mead and beer critical in braggots?

A

It affects the overall impression, with judges looking for a beer-based mead rather than a beer with honey character.

The balance should lean towards mead character.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
122
Q

What continuum is used to describe the relationship between beer and honey in braggots?

A

Beer → Honey Beer → Braggot → Mead.

This continuum illustrates the increasing percentage of honey to beer.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
123
Q

What resource is recommended for brewing beer?

A

BJCP Study Guide for the Beer Exam and John Palmer’s How to Brew online resource.

These resources provide excellent information for aspiring brewers.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
124
Q

How do most braggots differ from typical beers in terms of bitterness?

A

Most braggots have less bitterness than a typical beer.

Beer recipes may need to be adjusted accordingly.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
125
Q

What should be substituted in a braggot recipe?

A

Malt-based sugars for some of the fermentables.

This adjustment helps in formulating the flavor profile of the braggot.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
126
Q

What is the recommended first attempt for making a braggot?

A

Try an unhopped braggot.

This allows for a clearer understanding of how malt and honey flavors blend.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
127
Q

What should the overall impression of a braggot be?

A

That of a mead, not of a beer.

The malt character should be recognizable but not dominant.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
128
Q

What is the process for making a braggot using malt extract?

A

Boil the extract for 15 minutes, mix with honey, and ferment as typical for mead.

This is a straightforward method for beginners.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
129
Q

Which type of yeast is more typical for making braggots?

A

Ale yeast or mead/wine yeast, with ale yeast being more typical.

The choice of yeast can affect the final flavor profile.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
130
Q

What is a common ratio of malt to honey in most braggots?

A

Between 25% and 50% malt, with the remainder being honey.

This ratio can be varied based on personal taste preferences.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
131
Q

What is melomel?

A

A mead comprised of honey and fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
132
Q

What are the two traditional varieties of melomels?

A
  • Cyser (mead with apple cider)
  • Pyment (mead with wine grapes)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
133
Q

Why is honey selection less crucial in melomels?

A

Varietal honey character is often overshadowed by the strong fruit character

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
134
Q

Which honeys can add complexity to melomels with less assertive fruits?

A
  • Orange blossom honey
  • Tupelo honey
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
135
Q

What is the recommended amount of fruit for making sweeter meads?

A

3 to 4 pounds of fruit per gallon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
136
Q

What are common fruits used in melomels?

A
  • Berries (strawberries, raspberries, blackberries, blueberries, currants)
  • Stone fruits (cherries, plums, peaches, apricots)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
137
Q

What should be done to fruit before adding it to the fermentation process?

A

Clean, freeze, and remove stems and leaves

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
138
Q

What is the purpose of adjusting the pH of the must?

A

To ensure healthy fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
139
Q

What is the recommended pH level for the must before fermentation?

A

4.0

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
140
Q

True or False: The CO2 buildup under the cap during fermentation is beneficial for yeast.

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
141
Q

What is cap management in mead-making?

A

The process of managing the layer of fruit that floats during fermentation to reduce flavor loss and yeast stress

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
142
Q

What is the recommended fermentation time for mead with an original specific gravity up to 1.145?

A

Three to four weeks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
143
Q

What is the function of ‘punching down’ the cap during fermentation?

A
  • Releases toxic CO2
  • Redistributes yeast
  • Prevents temperature buildup
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
144
Q

What is a common method for adding fruit in the fermentation process?

A

Adding fruit to the primary fermentation before fermentation starts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
145
Q

What should be done to the honey before mixing it into the mead must?

A

Submerge the honey containers in hot water to loosen it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
146
Q

How should a meadmaker handle excess sweetness in mead?

A

Taste and blend samples to achieve desired sweetness level

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
147
Q

What is the effect of using fruit concentrates in mead-making?

A

Results in good mead but lacking in real fruit character

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
148
Q

What is the role of potassium carbonate in mead-making?

A

To adjust pH and provide potassium for yeast health

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
149
Q

Fill in the blank: The recommended amount of fruit for dryer meads is _______.

A

1 to 1.5 pounds per gallon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
150
Q

What happens if the fermentation must is not properly managed?

A

It can lead to stuck fermentation and off-flavors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
151
Q

What is the purpose of using staggered nutrient additions in fermentation?

A

To promote healthy yeast growth and fermentation activity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
152
Q

What is the advantage of adding fruit to secondary fermentation?

A

Preserves fruit character and aroma

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
153
Q

What is the primary fermentation temperature range for mead?

A

65 to 70 °F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
154
Q

What should a meadmaker do if the pH of the must is too low?

A

Adjust it upwards before fermentation or dilute with water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
155
Q

What is the purpose of using a good quality calibrated pH meter?

A

To accurately measure the pH of the must

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
156
Q

What is the specific gravity difference used for in mead-making?

A

To determine how much honey is needed to sweeten the entire batch.

Specific gravity readings help in assessing the fermentation process and sweetness levels in mead.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
157
Q

How many gravity points does one pound of honey raise one gallon of mead?

A

Approximately 34 gravity points.

This is a standard measurement used in mead-making to estimate sweetness adjustments.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
158
Q

How many gravity points will one pound of honey raise a 5-gallon batch of mead?

A

About 6 to 7 points.

This calculation helps in scaling the sweetness adjustment for larger batches.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
159
Q

What should you use to dilute honey before adding it to the mead?

A

1 cup of boiled water per pound of honey.

Diluting honey helps in easier mixing and ensures even distribution in the batch.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
160
Q

What is the caution advised when sweetening mead?

A

To avoid over-sweetening the batch.

Over-sweetening can complicate the fermentation and final taste of the mead.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
161
Q

What should you do if the mead is not clear after a month or two?

A

Transfer again and use a two-stage clarifier such as Super-Kleer.

This helps improve the clarity of the mead by removing suspended particles.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
162
Q

What can be used to filter mead and remove debris?

A

Plastic filters with filter pads.

These filters help in achieving a sparkling clear mead by trapping fruit debris and insect parts.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
163
Q

What will clog a filter quickly when filtering mead?

A

Pectin.

Pectin is a natural substance found in fruits that can hinder the filtering process.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
164
Q

What can be used to help remove pectin from mead?

A

Pectic enzyme.

Pectic enzyme breaks down pectin, making filtration easier.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
165
Q

What should you ensure before bottling mead?

A

That there is no fermentation and the mead is clear.

This prevents issues such as over-carbonation or spoilage in bottled mead.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
166
Q

What is the easier method for carbonating sparkling mead?

A

Kegging and force carbonating.

This method provides better control over carbonation levels compared to bottle-conditioning.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
167
Q

True or False: Bottle-conditioning sweet mead is straightforward.

A

False.

Bottle-conditioning can lead to issues like exploding bottles if not done carefully.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
168
Q

What are the four main groups of Historical and Experimental meads?

A
  • Historical or indigenous meads
  • Combination of two or more mead styles
  • Meads using additional fermentables
  • Meads with post-processing techniques

These categories encompass a wide variety of ingredients and techniques used in mead-making.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
169
Q

What are historical or indigenous meads characterized by?

A

Varied ingredients and techniques, commonly including Polish-style meads and Ethiopian Tej

Polish-style meads are typically very sweet and often intentionally oxidized, while Ethiopian Tej is less common in homebrew competitions.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
170
Q

What is a common feature of meads that combine two or more mead styles?

A

Inclusion of both fruit and spices

The fruit is fermented with the other fermentables, and spices are added post-fermentation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
171
Q

How are variations of a base style of mead typically made?

A

By adding an extra ingredient either during primary fermentation or after fermentation

Fermentable ingredients are added during primary fermentation, while flavoring ingredients are added afterward.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
172
Q

What is the process of icing in mead-making?

A

Concentration of mead by freezing and removing frozen water crystals

This technique is similar to creating an eisbock and is applied post-fermentation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
173
Q

What is oak-aging in mead-making?

A

A technique typically applied to mead after fermentation

Oak-aging can enhance the flavor profile of the mead and is covered in detail in section 9.1.

174
Q

True or False: Fortified meads are blended with liqueurs before fermentation is complete.

A

False

Fortified meads are usually blended once fermentation is complete and the mead has conditioned.

175
Q

Fill in the blank: Historical and Experimental meads can feature any ingredient or _______.

A

[technique]

This flexibility allows for a wide range of creative mead-making possibilities.

176
Q

What should be considered when applying creative techniques in mead-making?

A

Judgment and experimentation

These elements are crucial to determine the best application of various techniques.

177
Q

What is the primary focus of mead judging compared to mead drinking?

A

Judging involves evaluating perceptions against idealized standards rather than just enjoying the mead.

178
Q

What is the main skill required for judging mead?

A

The ability to explain preferences and compare meads against one another or idealized standards.

179
Q

What are the key components considered in the evaluation of mead?

A
  • Aroma
  • Appearance
  • Flavor
  • Mouthfeel
  • Overall impression
180
Q

Define evaluation in the context of mead judging.

A

A systematic assessment or determination of merit against a set of standards.

181
Q

How should a mead judge assess aromatics?

A

By swirling the glass, inhaling deeply, and considering various sniffing techniques.

182
Q

What is the difference between aroma and bouquet in wine tasting?

A

Aroma refers to the smell of raw ingredients, while bouquet encompasses the complete smell of the wine.

183
Q

What should be noted about the honey character when assessing mead aromatics?

A
  • Intensity
  • Sweetness
  • Varietal character
  • Specific aromatics
184
Q

What fermentation characteristics should be assessed in mead?

A
  • Yeast-derived aromatics
  • Alcohol presence
  • Fermentation faults
185
Q

What role do special ingredients play in assessing mead?

A

Their presence should be noticeable and balanced with other ingredients.

186
Q

What does the purity of mead refer to during appearance assessment?

A

The appropriate color for its age, showing no oxidation or water edge.

187
Q

What are the descriptors used for assessing mead clarity?

A
  • Brilliant
  • Bright
  • Clear
  • Dull
  • Hazy
  • Cloudy
188
Q

What does assessing legs in mead indicate?

A

It gives insight into body, alcohol level, and sweetness.

189
Q

What are the characteristics to assess when judging mead flavor?

A
  • Honey character
  • Sweetness
  • Alcohol
  • Acidity
  • Other ingredients
190
Q

What is a common misconception about taste mapping on the tongue?

A

The idea that different parts of the tongue are responsible for specific tastes has been debunked.

191
Q

What techniques can be used to assess the flavor of mead?

A
  • Swishing in the mouth
  • Aerating by breathing over it
  • Focusing on aftertaste
192
Q

What is the purpose of using the Wine Aroma Wheel in mead judging?

A

To help describe impressions of mead aromatics with commonly found wine descriptors.

193
Q

Fill in the blank: The method of evaluating mead closely follows the sequence used when filling out a _______.

A

[scoresheet]

194
Q

True or False: Assessing the appearance of mead is less important than assessing its flavor.

A

False

195
Q

What should be noted about carbonation in mead?

A

The type (still, petillant, sparkling), bubble size, and head persistence.

196
Q

What is the first task when tasting mead?

A

Characterizing the honey flavors and sweetness

This includes identifying the distinctness of honey flavor and its intensity.

197
Q

What descriptors can be used for the level of sweetness in mead?

A
  • Bone dry
  • Dry
  • Off-dry
  • Slightly sweet
  • Moderately sweet
  • Moderately-high sweet
  • Sweet (or high sweetness)
  • Very sweet
  • Cloyingly sweet

Sweetness is a measure of residual sugar, not to be confused with fruitiness.

198
Q

How can acidity in mead be described?

A
  • Flat or flabby
  • Pleasant
  • Tart
  • Sour/acidic

Acidity balances sweetness and can affect mouthfeel.

199
Q

What are the potential sensations associated with tannin in mead?

A
  • Low to high tannin levels
  • Astringency
  • Puckering

Tannin can impact the overall balance and mouthfeel of mead.

200
Q

How does alcohol affect the tasting experience of mead?

A
  • Warming mouthfeel
  • Potential bitterness in higher levels

Alcohol can be felt more than tasted in quality meads.

201
Q

What should be noted about special ingredients in mead?

A

They should be identifiable, balanced, and harmonious with other flavors

Special ingredients can include fruit, spice, and malt, among others.

202
Q

What does the aftertaste of mead refer to?

A

The flavor impression remaining after swallowing the mead

This includes the duration and quality of the aftertaste.

203
Q

What aspects of mouthfeel should be considered when tasting mead?

A
  • Body
  • Carbonation
  • Alcohol warmth

Mouthfeel includes tactile sensations and textures experienced while tasting.

204
Q

What are the characteristics of body in mead?

A
  • Light/thin
  • Medium
  • Heavy/full

Body influences the perception of viscosity and weight on the tongue.

205
Q

What are the carbonation levels that can be found in mead?

A
  • Still
  • Petillant
  • Sparkling

Carbonation affects mouthfeel and overall experience of the mead.

206
Q

What should judges consider when assessing the balance of mead?

A
  • Strength
  • Sweetness
  • Carbonation
  • Special ingredients

Balance relates to how well individual components complement each other.

207
Q

What is the purpose of a mead judging scoresheet?

A

To record perceptions and provide feedback to the meadmaker

Judges assign numerical scores and rankings during competitions.

208
Q

What are the initial steps before judging a flight of meads?

A

Review style guidelines and the list of meads to be judged

Discuss judging order and serving temperature with other judges.

209
Q

What should a judge do during the bottle inspection of mead?

A

Look for fill level, bacterial rings, and sediment level

This helps in diagnosing potential issues with the mead.

210
Q

How should a judge approach the tasting of mead?

A
  • Inhale aromas
  • Write initial impressions
  • Assess honey character and balance

Consistency in evaluation methods is key.

211
Q

What does mouthfeel describe in the context of tasting?

A

Non-flavor sensations such as textures and tactile feelings

Includes sensations like warmth, roughness, and coating.

212
Q

What should you do after pouring a sample of mead?

A

Quickly inhale the aromas using long, deep sniffs or short, shallow sniffs.

Consistency in sniffing technique is important for accurate judging.

213
Q

What factors should be noted when assessing the aroma of mead?

A
  • Honey character
  • Fermentation character
  • Presence of other ingredients
  • Overall balance, harmony, and pleasantness

Be specific and quantify the strength of each perception.

214
Q

When judging the appearance of mead, what aspects should be commented on?

A
  • Color (e.g., water-white, pale straw, deep golden)
  • Clarity (e.g., cloudy, clear, brilliant)
  • Carbonation level

Relate these aspects to style expectations.

215
Q

What should you consider when tasting mead?

A
  • Initial taste impression
  • Finish and aftertaste
  • Presence of required style characteristics
  • Balance from start to finish

Specificity is key; note any faults present.

216
Q

What elements should be assessed regarding the mouthfeel of mead?

A
  • Body
  • Carbonation
  • Alcohol
  • Astringency
  • Other sensations

Ensure these attributes align with the style.

217
Q

What is the purpose of the Overall Impression section in mead judging?

A

To provide a general impression of how the mead fits the intended styles and to note any flaws.

Objective comments are essential.

218
Q

What should judges avoid during the judging process?

A

Negative comments; focus on positive attributes even if the mead is subpar.

Diplomacy is a valuable skill for a mead judge.

219
Q

What is the importance of the BJCP Scoresheet?

A

It helps in scoring meads and calibrating scores with other judges.

High-quality scoresheets reflect accurate and helpful evaluations.

220
Q

What are the three approaches to scoring meads?

A
  • Deducting points from a perfect score of 50
  • Adding points to a score starting from zero
  • Adjusting from a neutral midpoint score

Each method has its own advantages and challenges.

221
Q

What should judges do if they notice discrepancies in scores?

A

Perform an overall scoring sanity check and compare against the Scoring Guide.

Adjust scores or descriptions to align with the Scoring Guide.

222
Q

What is the unofficial minimum score many judges use for meads?

A

A practical minimum of 19 for all but the most flawed examples.

Judges might go below this for severely infected or undrinkable meads.

223
Q

How should judges handle differences in scoring with partners?

A

Strive for common understanding of the mead and style, discussing perceptions and potential faults.

Use the Style Guidelines as a reference during discussions.

224
Q

What is a common scoring cap for clearly out-of-style meads?

A

A score capped at 30 for out-of-style meads with technical faults.

This helps quickly categorize meads with major issues.

225
Q

What indicates a higher variance in scores among judges?

A

Greater dispersion in scores implies a larger disagreement about the mead’s value.

Lower variance suggests a more consistent evaluation.

226
Q

What should judges do if they fundamentally disagree on a consensus score?

A

Discuss the basis for their differences and seek to narrow down the reasons for disagreement.

Understanding each other’s perceptions is crucial for consensus.

227
Q

What should judges do if they disagree on the presence of a fault in mead judging?

A

They may ask for another opinion from a highly regarded judge or organizer

This should be a last resort and should not happen frequently.

228
Q

What should judges do if they cannot reach a consensus on a score?

A

Agree to disagree and average the scores

This helps acknowledge the disagreement while providing a score.

229
Q

What is a common bias among judges when evaluating mead?

A

Most people prefer sweet meads to dry, carbonated to still, and sack strength to hydromel

Judges must be aware of their own preferences to avoid bias.

230
Q

How should judges handle discrepancies in sweetness or carbonation levels?

A

Judges should give the entrant the benefit of the doubt and take perceptions with a grain of salt

Deductions should be made if the entry is significantly off the mark.

231
Q

What are the point deductions for inaccurate carbonation or sweetness levels?

A
  • -3 points for two levels off
  • -1 point for one level off

Examples include sweet entered as dry or sparkling entered as still.

232
Q

What is the primary consideration regarding drinkability in mead judging?

A

Ensure that the mead is readily drinkable

Lighter, drier meads should be delicate and quaffable, while sweet meads are heavier.

233
Q

What should each honey varietal in mead reflect?

A

Its monofloral description, with variations due to region and climatic conditions

Sweeter meads will have more varietal character due to the amount of honey used.

234
Q

What are adjuncts in mead, and how should judges approach them?

A

Adjuncts are additional ingredients that should enhance the mead’s character

Judges should inquire about the adjuncts present and their contributions.

235
Q

What are the three components to consider for balance in mead?

A
  • Sweetness
  • Acidity
  • Tannin

Balance varies by the type of mead, with sweeter meads needing more acid.

236
Q

What should judges ensure about the finish of every mead?

A

There should be a crispness to the finish to avoid a flabby taste

No mead should have a ‘raw’ or unfermented honey flavor.

237
Q

True or False: Judges should disregard their own preferences when evaluating mead.

A

True

Understanding personal bias is crucial for fair judging.

238
Q

Fill in the blank: The mead should not simply be a cloyingly sweet _______.

A

[honey cocktail]

239
Q

What should judges do if a score has been changed significantly after discussion?

A

Adjust the comments on the scoresheet to match the new score

Consistency between score and comments helps avoid confusion for entrants.

240
Q

What is the role of a judge in the context of differing perceptions?

A

Judges should keep an open mind and consider other views

This helps in recognizing characteristics that may have been missed.

241
Q

What should be noted if judges have differing perceptions during judging?

A

Note the differences on the scoresheet for the entrant’s understanding

This transparency helps entrants understand the subjective nature of judging.

242
Q

What is the importance of adjusting comments on a scoresheet?

A

It ensures clarity and consistency between the score and the comments

This avoids confusion for the entrants regarding their evaluation.

243
Q

What is the basic process for making traditional mead?

A

Mixing water, honey, and yeast following best practices for consistency and quality.

244
Q

What are the main ingredients for making a five-gallon semi-sweet traditional mead?

A
  • 18 lbs wildflower honey
  • 4.5 tsp GO-FERM
  • 1 tsp Fermaid-K
  • 2 tsp DAP
  • 6g K2CO3 or 150ppm KOH
  • 2 packets (10g) Lalvin Narbonne 71B-1122 dry yeast
  • 3.5 gallons spring water
  • 1 packet Super-Kleer K.C. (optional)
  • 3g Sorbistat-K (optional)
245
Q

What should you do with fruit before adding it to mead?

A

Wash, chop, and freeze the fruit ahead of time; thaw before using.

246
Q

What is the purpose of warming honey before combining it with other ingredients?

A

To make it easier to mix with water and other ingredients.

247
Q

What is the recommended fermentation temperature for traditional mead?

A

65-70 °F.

248
Q

What is the first step in rehydrating yeast for mead making?

A

Dissolve GO-FERM in 1 pint of 110 °F spring water.

249
Q

Fill in the blank: After 24 hours from pitching, add _______ tsp of the Fermaid-K/DAP mixture to the must.

A

3.5

250
Q

How long does fermentation typically take for traditional mead?

A

1-2 weeks.

251
Q

What is the purpose of adding potassium sorbate (Sorbistat-K) during the mead-making process?

A

To stabilize the mead.

252
Q

What is a method to clarify mead if it is not brilliantly clear?

A

Use 1 package of Super-Kleer K.C. following package instructions.

253
Q

What is Gordon Strong’s Tupelo Mead recipe notable for?

A

Winner of four best-of-show medals.

254
Q

What is the specific gravity (OG and FG) for Susan Ruud’s Mint Blossom Mead?

A

OG 1.135, FG 1.046 at bottling.

255
Q

True or False: Fermaid-K and DAP are both nutrients used in the fermentation process.

A

True.

256
Q

What should you do if you wish to carbonate your mead?

A

Keg and force carbonate.

257
Q

What is the first step in the finishing and stabilizing process of mead?

A

Transfer to a smaller carboy that can just hold the amount of mead.

258
Q

What additional ingredients might be added during the finishing process if making a Metheglin?

A

Herbs or spices.

259
Q

Fill in the blank: To sweeten mead, mix in a _______ solution.

A

honey

260
Q

What is the purpose of oxygenating the must?

A

To promote healthy fermentation.

261
Q

What type of yeast is used in Gordon Strong’s Tupelo Mead recipe?

A

VL-3C Sauternes yeast.

262
Q

How long should mead be aged until it clears or until 2-6 months passes?

A

Age until the mead clears, or until 2-6 months passes.

263
Q

What is the recommended method for clarifying mead?

A

Using Sparkolloid.

264
Q

What is the basic method of preparing mead considered to be?

A

Best practices for modern meadmaking

This method is recommended by many experts, though not the only way to make mead.

265
Q

What are the possible treatments for must preparation?

A
  • Boiling
  • Sulfiting
  • Pasteurization
  • Sterile filtering
  • No-boil

Each method has its own advantages and disadvantages.

266
Q

What is a major advantage of boiling the must?

A

Proteins and impurities are coagulated and removed, resulting in more rapid clarification.

267
Q

What is a major disadvantage of boiling the must?

A

Volatile aromatic compounds are driven off, resulting in a less interesting mead.

268
Q

What is the role of potassium metabisulfate in mead preparation?

A

It stuns wild yeasts and microorganisms, allowing pitched yeast to out-compete them.

269
Q

What is the temperature range for pasteurization during must preparation?

A

140 to 160 °F.

270
Q

What are the advantages of sterile filtration in mead making?

A
  • Removes proteins
  • Removes micro-organisms

However, it can lead to loss of flavor and aroma.

271
Q

What is the no-boil approach in mead preparation?

A

Mixing heated honey and water, then immediately pitching yeast.

272
Q

What is a disadvantage of the no-boil method?

A

Proteins are not removed, requiring post-fermentation clarification.

273
Q

What is the recommended method for yeast preparation?

A

Rehydration with added micronutrients.

274
Q

What is the potential issue with pitching dry yeast directly into the must?

A

It can reduce yeast viability and contribute to weak or stuck fermentations.

275
Q

What is the optimal water hardness for rehydrating dry yeast?

A

250-500 ppm.

276
Q

What temperature should dry yeast be rehydrated at?

A

99-105 °F.

277
Q

What is staggered nutrient addition (SNA)?

A

Adding nutrients over several days instead of all at once.

278
Q

What are the benefits of staggered nutrient additions?

A
  • Promotes yeast health
  • Ensures fast, clean fermentation
  • Reduces aging time

This technique allows for just-in-time nutrient delivery.

279
Q

What is the recommended nutrient addition schedule for a five-gallon batch?

A
  • 3A teaspoon immediately after pitching yeast
  • 3A teaspoon 24 hours after fermentation begins
  • 3A teaspoon 48 hours after fermentation begins
  • 3A teaspoon after 30% of sugar is depleted.
280
Q

What is the main choice in managing fermentation?

A

Fermentation temperature.

281
Q

What are the recommended fermentation temperature ranges for wine yeast?

A

55 °F to 90 °F.

282
Q

What is the consequence of high fermentation temperatures?

A

Production of fusel alcohols and off-flavors.

283
Q

What is step feeding in high-gravity fermentation?

A

Incrementally feeding yeast as honey sugars become depleted.

284
Q

What is the common method for producing sweeter meads?

A

Ferment to completion and then back-sweeten with honey.

285
Q

What is a technique for managing fermentation to stop at desired sugar levels?

A

Crash-cooling the yeast or starving them of nutrients.

286
Q

What can potassium metabisulfite and potassium sorbate do during fermentation?

A

They can sometimes stop the yeast, though this is unreliable.

287
Q

What is the general impact of healthy fermentations on mead quality?

A

Produces less undesirable compounds and cleans up fermentation by-products.

288
Q

True or False: Aging meads is required to make them initially drinkable.

A

False.

289
Q

What is the desired outcome of fermentation techniques in mead-making?

A

Achieving the desired honey sweetness after fermentation has completed

Techniques that focus on minimizing stress during fermentation lead to cleaner and more predictable sweetness levels.

290
Q

What is the effect of stressful fermentation on flavor?

A

More likely to produce off-flavors that may or may not age out

Healthy fermentations produce fewer undesirable compounds.

291
Q

What is a characteristic of healthy fermentations?

A

Produce less undesirable compounds and clean up fermentation by-products more thoroughly

This results in a better overall flavor profile.

292
Q

Is aging meads a requirement for them to be drinkable?

A

No, it is not required to make the meads initially drinkable

While aging can lead to desirable results, healthy fermentation can produce drinkable meads at a younger age.

293
Q

What is a benefit of healthy fermentation in mead-making?

A

A mead that is ready to drink at a younger age and continues to age and improve over time

This allows for more flexibility in consumption and enjoyment.

294
Q

What is the main flavor component of any Traditional Mead?

A

Honey

Honey should be carefully selected based on varietal characteristics and processing.

295
Q

What are the four primary ingredients in Traditional Mead?

A
  • Honey
  • Water
  • Yeast
  • Optional additives
296
Q

What should be considered when selecting honey for mead making?

A

Varietal character, freshness, and processing level

Good honey is crucial for quality mead.

297
Q

What is a good source of water for mead making?

A

Clean, good-tasting water free of chlorine and bacteria

Bottled spring water is recommended if tap water is hard.

298
Q

What type of yeast is most commonly used in mead making?

A

Wine yeast strains

Ale yeast may be used for braggots but typically lacks alcohol tolerance.

299
Q

Name two major suppliers of liquid yeast for homebrewers.

A
  • White Labs
  • Wyeast
300
Q

What is the purpose of GO-FERM in mead making?

A

To improve yeast viability during rehydration

GO-FERM provides necessary micronutrients to yeast.

301
Q

What is the recommended dosage of GO-FERM for rehydrating yeast?

A

1.25 grams of GO-FERM per gram of yeast

302
Q

What is Diammonium Phosphate (DAP) used for in mead making?

A

To provide nitrogen necessary for yeast growth

DAP should not be added during yeast rehydration.

303
Q

What is Fermaid-K known for?

A

Providing nitrogen, key vitamins, and nutrients for yeast

Recommended to be added in two stages during fermentation.

304
Q

True or False: Acid Blend should be added before fermentation.

A

False

Acid Blend is used to adjust acidity after fermentation.

305
Q

What is the role of Grape Tannin in mead making?

A

To provide structure and balance to mead

At low levels, it enhances the mead; at high levels, it adds astringency.

306
Q

What is the purpose of Pectic Enzyme in mead making?

A

To reduce pectin haze and increase fruit extraction

It is often used in melomel recipes.

307
Q

What does Potassium Sorbate do in mead making?

A

Inhibits mold and yeast growth

It is used after fermentation to prevent restarting fermentation.

308
Q

What is Potassium Metabisulfite commonly known as?

A

Campden tablets

It is used to kill wild yeasts and stabilize mead.

309
Q

Fill in the blank: Good honey makes _______.

A

[good mead]

310
Q

What should be avoided when using DAP as a yeast nutrient?

A

Products containing urea

Urea can lead to off-flavors and is a precursor to a carcinogen.

311
Q

What is the recommended practice for storing honey?

A

Store honey cold to reduce enzymatic action

This helps prevent degradation and color changes.

312
Q

What is the significance of understanding the production process of mead?

A

It helps diagnose potential flaws in the final product

Experience in making mead is crucial for a thorough understanding.

313
Q

What can happen if the fermentation lacks sufficient nutrients?

A

The fermentation may be sluggish and produce off-flavors

Darker honeys contain more nutrients than lighter ones.

314
Q

What is the purpose of oaking in mead-making?

A

Imparts structure, complexity, additional sensory elements, and new flavors.

315
Q

What are the main aroma and flavor characteristics imparted by oak?

A

Vanilla, spice, sweet, spicy, woody.

316
Q

What are cis-oak lactones and trans-oak lactones?

A
  • Cis-oak lactones: coconut floral aroma
  • Trans-oak lactones: woody, earthy, chocolaty aroma.
317
Q

What compounds contribute wood sugars and body to mead?

A

Furfural and 5-methylfurfural.

318
Q

How does the toasting temperature affect oak character?

A

Higher temperatures create more simple sugars, caramelized flavors, and smoky aromas.

319
Q

What flavor does vanillin provide in mead?

A

Vanilla-like flavor.

320
Q

What are eugenol and isoeugenol related to?

A

Raw oak (eugenol) and degradation of lignin by heat (isoeugenol).

321
Q

What flavors do guaiacol and 4-methylguaiacol impart?

A

Smoky, charred character.

322
Q

What role do cellulose and hemicellulose play in oak?

A
  • Cellulose: structural integrity
  • Hemicellulose: contributes vanillin and wood sugars.
323
Q

What percentage of tannins are found in American and French oak?

A
  • American oak: 1%
  • French oak: 8%.
324
Q

What are the four main oak species used for aging?

A
  • American white oak (Quercus alba)
  • European oak (Q. robur)
  • European oak (Q. petraea)
  • European oak (Q. sessilis).
325
Q

What is a common oak product used by home meadmakers?

A

Oak chips, cubes, dominoes, and staves.

326
Q

How does American oak compare to European oak in terms of flavor?

A

Imparts more vanilla, woody, sugary, and toasty character.

327
Q

What is the flavor extraction speed of Hungarian oak?

A

Imparts flavor slower than American or French oak.

328
Q

What is the characteristic of French oak in mead-making?

A

Most expensive, high tannin level, quick flavor extraction.

329
Q

What are the common toast levels for oak products?

A
  • Light toast
  • Medium toast
  • Medium plus toast
  • Heavy toast.
330
Q

What does a medium toast level add to mead?

A

Warm, sweet character with strong vanilla overtones.

331
Q

What is the risk of using heavy toast oak in mead?

A

Can quickly overpower the mead’s flavors.

332
Q

What is a common practice when adding oak to mead?

A

Layering oak additions in phases for complexity.

333
Q

What are some forms of oak used in mead production?

A
  • Chips
  • Cubes
  • Strips
  • Spirals
  • Stave segments.
334
Q

What key factors influence oak character in mead?

A
  • Surface area of oak in contact with mead
  • Total contact time.
335
Q

When is it common to add oak to mead?

A

Typically after fermentation.

336
Q

What are the potential effects of oak on mead color?

A

Adds amber tones, especially with higher toast levels and longer contact time.

337
Q

How do tannins affect the mouthfeel of mead?

A

Contribute a fuller mouthfeel and drier finish.

338
Q

True or False: Tannins can make a mead seem drier than it is.

A

True.

339
Q

Fill in the blank: Tannins add _______ to mead and can help it store longer.

A

structure.

340
Q

What does the BJCP Spiced Mead Category include?

A

Meads made with a combination of spices and fruit, as well as mead made from spice, herb, or vegetables or a combination of them.

341
Q

What is a metheglin?

A

A mead made with honey and spices.

342
Q

Why are metheglins easier to make than melomels?

A

Spices don’t add any fermentables.

343
Q

What is a significant challenge when making metheglin?

A

Achieving a pleasant balance with spices due to their greater intensity.

344
Q

How should the final spicing level in metheglin be determined?

A

By taste.

345
Q

What factors can vary greatly when using spices in mead?

A

Age, freshness, and condition of spices.

346
Q

What happens if too much spice is added to mead?

A

The mead will have to be aged longer or blended with another mead.

347
Q

What is the first common method for adding spices to mead?

A

Steeping spices in the boil.

348
Q

What is a drawback of adding spices in the primary fermenter?

A

Highest opportunity for introducing infections.

349
Q

What is the most common traditional method for incorporating spices into mead?

A

Adding spices in the secondary after fermentation.

350
Q

What is a potential drawback of adding spices in the secondary?

A

Flavor extraction occurs over an extended period and some spices require heat.

351
Q

Describe the process of making a spice tea.

A

Pour 1 pint boiling water over spices, steep for 3 to 10 minutes, strain, cool, and blend.

352
Q

What is a downside of making a spice tea?

A

It introduces some water into the mead and can drive off some aromatics.

353
Q

What is a spice tincture?

A

A method using neutral alcohol to extract flavors from spices.

354
Q

What is a risk associated with using spices in mead?

A

Poor sanitary practices and potential for exposure and contamination.

355
Q

What additional ingredients can be used in metheglins beyond traditional herbs and spices?

A

Flowers, rose petals, chocolate, coffee, nuts, and chile peppers.

356
Q

What should be understood about the added ingredients in metheglin making?

A

Whether flavors are water-soluble or alcohol-soluble.

357
Q

How should added ingredients be managed in metheglins?

A

Consider how they are separated from the final mead.

358
Q

Fill in the blank: Metheglins can include ________ in the recipe.

A

[flowers, rose petals, chocolate, coffee, nuts, chile peppers]

359
Q

What does stabilization mean in the context of mead?

A

Attempting to keep the character and composition of a mead stable over time

360
Q

What are the primary factors that cause changes in mead over time?

A

Continued fermentation and age-related changes

361
Q

How can oxygen affect mead stability?

A

Keeping oxygen out of contact with the mead enhances stability

362
Q

What can contribute to a lack of stability and shelf-life in mead?

A

Haze-causing particles

363
Q

What is critically important in musts with considerable residual sugar?

A

Nutrient amounts must not exceed what will be consumed by the yeast during fermentation

364
Q

What is the best way to stop fermentation in mead?

A

Let fermentation finish naturally

365
Q

What is a common method used to stabilize mead?

A

Combination of potassium metabisulfite and potassium sorbate

366
Q

What is flash pasteurization?

A

A high temperature, short time method for heat pasteurization of beverages

367
Q

What temperature range is used in flash pasteurization?

A

160-165 °F for 15-30 seconds

368
Q

What is a drawback of using potassium metabisulfite?

A

Some people are allergic to sulfites

369
Q

What is the ‘do nothing’ alternative in mead stabilization?

A

Causing yeast to precipitate followed by cold storage and possibly rapid consumption

370
Q

What are clarifying agents used for in mead?

A

To remove haze from mead

371
Q

What can cause haze in mead?

A

Suspended yeast, protein particles, pectin haze, starch haze, polyphenols, or metallic contamination

372
Q

What is Super-Kleer K.C.?

A

A two-stage liquid clarifier containing kieselsol and chitosan

373
Q

What is the preferred form of Sparkolloid for mead clarification?

A

Hot mix form

374
Q

What is the role of bentonite in mead clarification?

A

It reacts with positively charged particles like proteins for protein removal and clarification

375
Q

What is the function of pectic enzyme in mead production?

A

Breaks down pectin to prevent pectin haze

376
Q

What is the recommended dosage of gelatin for a 5-gallon batch of mead?

A

1.5 tsp per 5-gallon batch

377
Q

True or False: Most meads will naturally clarify on their own given enough time and appropriate rackings.

A

True

378
Q

Fill in the blank: The most common method of stabilization for meadmakers, other than the ‘do nothing’ option, is to use a combination of _______.

A

[potassium metabisulfite and potassium sorbate]

379
Q

What is the typical size of filter used to remove most yeast from mead?

A

3 µm filter

380
Q

What can be a consequence of using tight filtration on mead?

A

Removal of color and flavor components

381
Q

What happens if fermentation is not complete before attempting clarification?

A

The mead will not clear

382
Q

What is a disadvantage of using sparkolloid?

A

Produces fine lees that settle slowly

383
Q

What is the typical preparation method for bentonite?

A

Mix with boiling water to create a slurry

384
Q

What is the effect of cooling the mead during clarification attempts?

A

May help in clearing the mead

385
Q

What is a common fault in mead characterized by a sharp sourness and vinegary aroma?

A

Acetic

Also known as volatile acidity in winemaking.

386
Q

What are the causes of acetic faults in mead?

A
  • Acetobacter infection in the presence of oxygen
  • Poor yeast health
  • Post-fermentation oxidation
  • Contaminated fruit additions
  • Poor sanitation

Acetic acid is often perceived as vinegar-like.

387
Q

Which fault in mead is associated with low pH and a tart, sour taste?

A

Acidic

This can result from acid additions, the acid level in honey, or use of high-acid fruit.

388
Q

What can cause an alcoholic fault in mead?

A
  • High fermentation temperature
  • Insufficient aging
  • Unhealthy fermentation
  • High starting gravity
  • Over-attenuation
  • Infection

It is characterized by hot, spicy aromas and a warming mouthfeel.

389
Q

What does a cardboard fault in mead indicate?

A

Oxidation

It presents as a stale, papery aroma and flavor.

390
Q

What are the controls to prevent oxidation in mead?

A
  • Avoid splashing during racking/bottling
  • Check seals on caps/kegs
  • Purge containers with CO2
  • Store mead cool
  • Consume mead while fresh

Post-fermentation exposure to oxygen is a major cause.

391
Q

What defines a chemical fault in mead?

A

Presence of chemicals above taste threshold levels

This can include flavors that are chemical, vitamin-like, or salty.

392
Q

What can cause a cloudy appearance in mead?

A
  • Yeast in suspension
  • Unfermented honey
  • Ineffective clarifiers
  • Pectin haze

Cloudiness is characterized by visible particles.

393
Q

What is cloying sweetness in mead?

A

Excessive sweetness unbalanced by acidity or tannin

It can create a heavy body and tongue-coating mouthfeel.

394
Q

What is the characteristic aroma associated with floral faults in mead?

A

Flower-like aromatics

This may include syrupy flavors and a lack of acidity.

395
Q

What can cause fruity faults in mead?

A
  • High fermentation temperature
  • Yeast strain
  • Weak fermentation
  • High gravity
  • Honey variety

Fruity faults are often perceived as estery.

396
Q

What is a harsh flavor in mead often associated with?

A

Excessive acids, alcohols, and/or tannins

It causes a rough, biting sensation.

397
Q

What defines a metallic fault in mead?

A

Presence of metallic ions, especially iron

This results in flavors of iron, copper, or coins.

398
Q

What causes moldy flavors in mead?

A
  • Oxidation
  • Mold growth
  • Stale ingredients
  • Poor cork sealing

Moldy faults present as musty, earthy aromas.

399
Q

What are phenolic faults characterized by?

A

Plastic, medicinal, or tar-like aromatics

These can arise from wild yeast infection or certain honey varieties.

400
Q

What is a sherry fault in mead?

A

Post-fermentation oxidation

It is characterized by nutty aromas and flavors.

401
Q

What causes solvent faults in mead?

A
  • High fermentation temperatures
  • Stressed fermentation
  • Acetobacter infection
  • Insufficient nutrients

This leads to hot burning sensations and nail polish remover-like aromas.

402
Q

What is a sulfury fault in mead?

A

Presence of hydrogen sulfide or sulfur dioxide

It is characterized by rotten egg or burning match aromas.

403
Q

What defines a sweet fault in mead?

A

Excessive sweetness associated with sugar or honey

Often results from high original gravity or incomplete fermentation.

404
Q

What are the causes of tannic faults in mead?

A
  • Excessive tannin extraction
  • Use of oak
  • Raw spices

Tannic faults lead to astringent and bitter sensations.

405
Q

What is a thin fault in mead?

A

Lacking in body and honey flavor impact

It results in a watery palate impression.

406
Q

What causes vegetal faults in mead?

A

Bacterial infection in the must

This can lead to aromas of cooked or rotten vegetables.

407
Q

What characterizes a waxy fault in mead?

A

Flavor of beeswax

This may arise from certain honey varieties or low-quality honey.

408
Q

What is a yeasty fault in mead?

A

Yeast-like character

This results in bready or sulfury aromas.

409
Q

What is a stuck fermentation in mead?

A

A fermentation that stops before completion

It is characterized by high specific gravity and a sweet taste.

410
Q

What can cause stuck fermentation?

A
  • Not enough viable yeast pitched
  • Incorrect pH maintenance
  • Poor nutrient availability

Proper yeast handling and environment are crucial for successful fermentation.

411
Q

What is a stuck fermentation?

A

A fermentation that fails to proceed or slows down significantly.

412
Q

What are some common causes of stuck fermentation?

A
  • Not enough viable yeast pitched
  • Incorrect pH range
  • Inadequate nutrients for yeast
  • Insufficient oxygen during yeast growth
  • Improper temperature range
  • Excess CO2
  • Poor mixing of the must
  • General yeast stress from high gravity fermentations
413
Q

How can insufficient yeast pitching affect fermentation?

A

It can lead to sluggish fermentation or complete failure.

414
Q

What pH level can negatively affect fermentation?

A

A pH below 3.2.

415
Q

Why is honey deficient in nutrients for yeast?

A

Honey lacks sufficient nitrogen and other micronutrients, vitamins, and minerals.

416
Q

What can happen if too much nutrient is added during fermentation?

A

It can over-stimulate yeast, leading to high fermentation temperatures that may kill off yeast and create off-flavors.

417
Q

What role does oxygen play in yeast growth?

A

Yeast require oxygen during their growth phase to ferment effectively.

418
Q

What temperature range is critical for yeast health during fermentation?

A

The temperature should not be too cold or too hot for the specific yeast strain.

419
Q

What can excessive CO2 levels do to yeast?

A

They can kill off yeast and reduce overall yeast viability.

420
Q

Why is proper mixing of the must important?

A

It prevents stratification and ensures a uniform fermentation environment.

421
Q

What is a potential effect of high gravity fermentations on yeast?

A

High osmotic pressure can stress yeast and lead to fermentation problems.

422
Q

What should be checked first when troubleshooting stuck fermentation?

A

The ambient fermentation temperature.

423
Q

What should be done if the pH of the must is too low?

A

Adjust upwards using calcium carbonate, potassium carbonate, or potassium hydroxide.

424
Q

What is the recommended starting amount of Fermaid-K for nutrient addition?

A

14 tsp.

425
Q

What should you do if the specific gravity is not below 50% sugar depletion?

A

Try adding oxygen.

426
Q

What is the first step when repitching fresh yeast?

A

Rehydrate the yeast using GO-FERM.

427
Q

What can cause fermentation to never start?

A

Possible causes include high gravity of mead, low pH, or presence of sanitizers or preservatives.

428
Q

What should be done for prolonged, slow fermentation?

A

Add nutrients and oxygen, then stir.

429
Q

Fill in the blank: Yeast requires _______ as well as nutrients during the growth phase.

A

oxygen

430
Q

True or False: Too much nutrient is always beneficial for yeast health.

A

False

BJCP Mead Judge Exam (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions