david doucette portfolio
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DAVID DOUCETTE603-616-9240 [email protected] DDGraphicDesign.com
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DAVID DOUCETTE603-616-9240 [email protected] DDGraphicDesign.com
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Angkor Wat!"#$%&#%'()*+",$-.(&*(*%$(*.(&/$(!"#$%&0,(1*,&(#12"$,,#3$(,#&$,
by A.C. Doyle
The astonishing temple complex of Angkor, built between 802 AD and 1200 AD, encompasses more than 155 square miles, and is almost overwhelming in its beauty and architectural harmony. Once, these temples stood at the center of a thriving metropolis
that housed 20,000 courtiers, administrators, soldiers, monks, and students. Writer A.C. Doyle follows in their footsteps, and offers this walk-through to prepare you for the spectacle that is Angkor Wat.
GRAND CIRCLE TRAVEL®
ANGKOR WAT & CAMBODIA 4 PAGE PUBLICATION
Table of ContentsPreface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 006About the Author & Introduction. . . . . . . . . . . . . . . . . . . . . . . 010 About the Author. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 011 Introduction to Mead . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 011 Styles of Mead . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 013
Starting Equipment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 016 Fermentation Vessels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 017 Bottling Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 019 Fermentation Management Tools . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 020 Other General Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 022
What to Know Going Into Your First Meads . . . . . . . . . . . . . . 025 The Basics & What to Expect . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 026 Honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 031 Sourcing Your Honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 033 Aging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 035
Brettanomyces & Bacteria Characteristics . . . . . . . . . . . . . . . 037 Fermentation Properties of Brettanomyces . . . . . . . . . . . . . . . . . . . . . . . . . . . 038 Fermentation Properties of Pediococcus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 041 Fermentation Properties of Lactobacillus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 044 Strains of Brettanomyces Lactobacillus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 045 Malolactic Fermentations in Mead . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 045
Fermentation Management in Sour Meads . . . . . . . . . . . . . . 047 Temperature Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 048 Nutrition & pH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 049 Using Maltodextrin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 050 Aeration. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 051 Headspace . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 052 Hydrometer Readings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 052
Yeast Selection in Meads . . . . . . . . . . . . . . . . . . . . . . . . . . . . 054 Fermenting with Beer or Wine Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 055 Fermenting with 100% Brettanomyces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 056 Fermenting with Brettanomyces & Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 056 Fermenting with Bacteria, Brettanomyces and Yeast . . . . . . . . . . . . . . . . . . . 057 Creating a House Blend . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 058 18Wild Mead
As you can see in the table 3A (above), each vessel material has its pros and cons. The table below (3B) will help you decide which type of vessel will work best for you.
Plastic Glass Stainless Steel
Pros
Most AffordableOxygen Can’t Permeate
Heavy Duty - Do Not Need Replacement
Lightest Material
Do Not Need Replacement
Oxygen Can’t Permeate
Less Hazzard If Dropped
Very Hard to Scratch
Optional In-vessel Temp Control
Cons
Oxygen Can Permeate[1] Fragile Most Expensive
Easy to Scratch (bacteria issues)
Can Be Dangerous If Dropped
Carboys Buckets Conical Shaped
Pros
Less Headspace / Surface Area.
Easy To CleanIdeal For Yeast Harvesting
Less Oxygen Exposure
Less Chance Of Jammed Airlock
One Vessel Batches (No Secondary)
Cons
Hard To CleanLarge Surface Area Leads To Higher Oxygen Exposure
Most Expensive
Active Fermentation Can Jam Airlock
Several Parts To Clean
Table 3A
Table 3B
33 Wild Mead
Sourcing Your HoneyNow that we’ve looked at honey characteristics, we can discuss how to get your hands on the highest-quality honey you can. Some of the best honey you can get will come from local beekeeping enthusiasts. If you have a friend or neighbor who keeps bees, tell them what you want to use it for and see if they’ll sell you some honey. If they do, make sure to bring some finished mead to share next time you go to buy some.
That said, a nearby hobbyist beekeeper can be hard to come by. The next best thing is finding a local apiary. These are mostly family-run or owned by farms. If you can find one within driving distance, you can go pick up fresh local honey and not pay for shipping or retail store markups. Another great thing about these is that they are usually large enough to sell in bulk quantities. You’ll at least be able to get five-gallon (60-pound) buckets of honey for just a few dollars a pound. This can save you a lot of money if you know you will be making many batches of mead.
Bees on a comb.
59 Wild Mead
Collect a few bottles containing live sour dregs and a commercial blend of yeast. Popular commercial blends include the following:[2][3][4][5][6][7]
Note: Not all yeast producers label which specific strains of brettanomyces or lacto they use. The information has been included where available.
Yeast Source Yeast & BacteriaWyeast Belgian Lambic (I) B, B, S, L, P
Wyeast Roeselare Blend (I) B, B, S, L, P
White Labs Belgian Sour I B, S, L, P
White Labs Berliner Weisse Blend S, L
White Labs Flemish Ale B, S, L, P
East Coast Yeast Bug Farm (II) B, S, L, P
East Coast Yeast Flemish Ale B, S, L, P
East Coast Yeast Berliner Blend S, L
East Coast Yeast Bug County (III) B, S, L, P
East Coast Yeast Oud Brune S, L
East Coast Yeast Dirty Dozen Brett Blend (IV) B
Omega Lacto Blend Lb, Lp
Omega Where Da Funk (V) Brett Trois
Omega Bit’O Funk S, Bb
Omega Bring on Da Funk (V) S, Bb, Bl, Brett Trois
Omega All the Bretts (IV) B
Omega C2C S, B
Bl - Brettanomyces Lambicus I - Contains a Sherry StrainBb - Brettanomyces Bruxellensis II - Blend Changes AnuallyLb - Lactobacillus Brevis III - 20 Combined Cultures of Wild Yeast, Brett, Pedio & LactoLp - Lactobacillus Plantarum IV - 12 Combined Cultures of Brettanomyces V - Brett Trois is No Longer a True Brettanomyces Strain
65 Wild Mead
Working With A Lacto StarterThe best way to sour a mead with just Lacto is to build a big starter of it, and pitch it into a mead must of a lower gravity. Remember, Lactobacillus can struggle in stressful environments, so making a must of just 1.035 or so to create lactic acid first and then increasing the gravity later by adding honey can help the process along. [1]
Monitor the pH until it reaches a little bit below your desired pH (.25 or so) as it will increase with the next step. Next, add honey to get the starting gravity you were originally targeting, and pitch a pH tolerant yeast strain such as EC-1118 or K1-V116.
This works because lacto converts sugar into lactic acid, so even if the bacteria dies out, it’s already produced a nice acidic environment for your final mead. Limiting the gravity also keeps the mead from being one-dimensional (too sour).
Building A Lacto Starter With L. plantarum TabletsLactobacillus plantarum is becoming increasingly popular for Berliner Weisses and other kettle soured beers. It’s easy to attain by purchasing the tablets from a vitamin shop. Now you can tell your significant other you’re brewing for a better intestinal balance.
With this method, I recommend making a mead closer to 1.050 - 1.060, as the starter will act as the gentle starting environment. Make a 500ml starter at 1.025 gravity (85°F). Add four tablets and let it stir 12-18 hours before pitching into your mead must. It’s pretty aggressive, so make sure to monitor your sugar and pH carefully.[2][3]
Adding Bacteria in SecondaryAnother way to add some bacteria or funkiness to your mead is to add your bugs into the secondary. Even a few gravity points will be enough to create some complexity, but you’ll want more residual sugar if you want more significant souring as well.
WILD MEADSOUR MEAD BREWING 148 PAGE BOOKSuccessfully Funded Copy Editing Costs with a Kickstarter Campaign
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