HDTenEightyP/NetNews huggingface dataset:
From: NE0153@LMSC5.IS.LMSC.LOCKHEED.COM
Subject: WHOLESALE SOURCE FOR GLASS STONES NEEDED
Organization: Lockheed Missiles & Space Company, Inc.
Date: Thu, 8 Oct 92 19:55:42 GMT

I am trying to start up a business making costume jewelry and need a wholesale
source for good quality glass stones and other jewelry supplies.  I am looking
for either a catalogue source or a source in the S.F. BAY Area.  Any help you
can provide will be greatly appreciated.  Please e-mail.  Thank you.






Newsgroups: rec.crafts.misc
From: walters@pa.dec.com (Lisa Doerfler)
Subject: gift basket questions
Keywords: baskets gifts
Organization: Digital Equipment Corporation
Date: Tue, 13 Oct 92 16:22:11 GMT

Can anyone tell me what are the legalities or illegalities of selling gift baskets which may contain alcholic beverages?  How do the florists and other basket sellers handle this?

Any help is greatly appreciated.

Regards,

Lisa

Newsgroups: rec.crafts.misc
From: LARRY@THEORY.PHYS.VIRGINIA.EDU (Larry Suddarth)
Subject: cabinetry
Organization: DEPT. OF PHYSICS, UNIVERSITY OF VIRGINIA
Date: Fri, 9 Oct 1992 20:53:27 GMT
X-News-Reader: VMS NEWS 1.23

Is anyone reading this group aware of a news group which is involved in the
techniques of cabinet making or installing counter tops?  I am in need of
info about trimming formica from the top of a backsplash.




Larry T. Suddarth			larry@virginia.edu
University of Virginia			
Physics Department			I alone am responsible for the contents
McCormick Road				of my postings and mailings.
Charlottesville, VA 22901
(804)924-6784

Newsgroups: rec.crafts.misc
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Subject: Looking for caning supplies
Organization: Stanford Univ. Earth Sciences
Distribution: usa
Date: Tue, 13 Oct 1992 21:01:02 GMT

I have two chairs that used to have woven bottoms but now have
plywood tacked over with fabric (ugh).  I would like to 
reweave the seats (I've done some of this before) but I don't 
know where to get supplies.  Do any of you know of a great place
to get flat reed for caning?  San Francisco Bay area (south bay)
would be best, or mail order if they are reliable and 
not too expensive.

Thanks.


Dawn

Newsgroups: rec.crafts.misc
From: sjf@cbnewsl.cb.att.com (susan.j.flaster)
Subject: Knitting: Shaker Stitch
Organization: AT&T Bell Laboratories
Date: Fri, 9 Oct 1992 11:48:32 GMT
Keywords: ripping out, picking up stitch problem


I am making a "shaker stitch" vest which calls for
K 1, K 1 in the stitch below, etc.

The stitch is easy and works up very nicely.  The
problem is ripping out or picking up a stitch.  I
have not figured out a way to duplicate the stitch
once it is off the needle.

Has anyone worked with this stitch and come up with
a solution?  Please email me the answer.

Sue Flaster
att!hogpb!sjf

-- 
Susan J. Flaster (Sue)                    att!homxc!sjf
Bell Laboratories, Whippany NJ
From: infante@acpub.duke.edu (Andrew  Infante)
Newsgroups: rec.crafts.misc
Subject: Re: cabinetry
Date: 14 Oct 92 20:03:43 GMT
Organization: Duke University; Durham, N.C.

Try rec.woodworking

andy
Organization: Stanford Linear Accelerator Center
Date: Monday, 12 Oct 1992 12:29:22 PST
From: <TOM@SLACVM.SLAC.STANFORD.EDU>
Newsgroups: rec.crafts.misc
Subject: Marketing a Product?

I have a Craft product which I would like to market.  How does one go
about doing this?
From: cretney@cbnewse.cb.att.com (joseph.e.cretney)
Newsgroups: rec.crafts.misc
Subject: Need ceramic mug suppliers
Keywords: Blank coffee mugs
Date: 7 Oct 92 19:51:34 GMT
Distribution: usa
Organization: AT&T NETWORK SYSTEMS - Network Software Center - Lisle, IL



HI

Does anyone know of sources which sell blank ceramic coffee mugs. 
I have checked everywhere I can think of with no luck.
I am playing with some ideas and need a low cost supplier.
Any help would be welcomed.

Thanks
Joe cretney
att!nwsca!cretney
From: kathy_buetow@QMS1.life.uiuc.edu (Kathy Buetow)
Newsgroups: rec.crafts.misc
Subject: Craft Supply Catalogs ?
Date: 13 Oct 92 20:22:56 GMT
Article-I.D.: physio10.kathy_buetow-131092152405
Followup-To: rec.crafts.misc
Organization: University of Illinois at Urbana

Hi All !

    I have a number of craft project that I have been working on as of
late and was wondering if there are wholesale supply catalogs for craft 
stuff. I know there has to be !!  I am mostly interested in Unfinished 
Wood Stuff, Paint and Jewelry Findings......but Heaven only knows what 
tomorrow's "brainstorms" will bring !!  Please send me the phone 
numbers and/or addresses of any catalogs that you think might come in 
handy !!

Thanks in advance !!

Kathy
--------------------------
Katwala Australian Cattle Dogs
Kathy_Buetow@QMS1.life.uiuc.edu
"Australian Cattle Dogs are not just a breed....they're a way of life !!!"
Newsgroups: rec.crafts.misc
From: frank@molbio.cbs.umn.edu (Frank Williams)
Subject: Re: cabinetry
Organization: U of MN Herbarium
Date: Mon, 12 Oct 1992 00:53:56 GMT

In article <1992Oct9.205327.5450@murdoch.acc.Virginia.EDU> LARRY@THEORY.PHYS.VIRGINIA.EDU (Larry Suddarth) writes:
>Is anyone reading this group aware of a news group which is involved in the
>techniques of cabinet making or installing counter tops?  I am in need of
>info about trimming formica from the top of a backsplash.
>

Larry:

There is a woodworking newsgroup.  I don't recall whether it is rec.
woodworking or alt.woodworking.  I no longer read it because it was
so heavy in tool and machinery reviews.  For general information on
kitchens and baths, you might check into "Making Kitchen Cabinets"
by Paul Levine.  It is available mail order from Taunton Press,
Newtown CT (800-888-8286).  It is a rather expensive if you buy the
accompanying video tape.  For flush joints on edges, I use a router
table with a tall, square fence.  However, there are many ways to skin
that cat, including careful belt sanding.  

Good luck!

Frank Williams
frank@molbio.cbs.umn.edu


Newsgroups: rec.crafts.misc
From: ameyer@cbnews.cb.att.com (Andreas Meyer)
Subject: Re: Marketing a Product?
Reply-To: ahm@hoqas2.att.com (Andreas Meyer)
Organization: AT&T Bell Laboratories, Holmdel NJ
Distribution: usa
Date: Tue, 13 Oct 1992 18:09:32 GMT

In rec.crafts.misc, <TOM@SLACVM.SLAC.STANFORD.EDU> writes:
> I have a Craft product which I would like to market.  How does one go
> about doing this?

I'm not sure if you're looking to sell an idea/product directly
to a manufacturer/distributor. This would be a tough way to go,
as it's quite difficult to get your "foot in the door", and once
in, you might not have as much control over the quality of the
product.

What normally seems to happen is that someone comes up with an idea
for an item, and starts turning out small runs in their basement or garage
and then selling them at weekend craft fairs, flea markets or swap meets.
An added advantage to this do-it-yourself approach is that you can
immediately get a feeling for how well your product will be received.

Good luck!
Andy
-- 
    ==--
  -====---    Andreas Meyer, N2FYE                     ahm@hoqas2.att.com
  --==----    AT&T Bell Laboratories, Holmdel NJ        ..!att!hoqas2!ahm
    ----
From: lsmith@equinox.unr.edu (Larry Smith)
Newsgroups: rec.crafts.misc
Subject: Supplies needed
Date: 9 Oct 92 07:50:14 GMT
Distribution: na
Organization: University of Nevada, Reno


 Hi,

	My wife and I make jewlery, and other craft items, and we
are looking for a good wholesale supply house. Here in Reno, the
craft supply business is non-existant, so a catalog house or something
would have to do.

                                                Larry

Newsgroups: rec.crafts.misc
From: margo@tbird6.prime.com (Margo Kosicki)
Subject: Re: Looking for caning supplies
Reply-To: margo@s35.prime.com
Organization: Prime Computer R&D
Distribution: usa
Date: Wed, 14 Oct 1992 12:30:37 GMT

In article <1992Oct13.210102.12536@morrow.stanford.edu>, dawn@pangea.Stanford.EDU (Dawn Burgess) writes:
|> I have two chairs that used to have woven bottoms but now have
|> plywood tacked over with fabric (ugh).  I would like to 
|> reweave the seats (I've done some of this before) but I don't 
|> know where to get supplies.  Do any of you know of a great place
|> to get flat reed for caning?  San Francisco Bay area (south bay)
|> would be best, or mail order if they are reliable and 
|> not too expensive.
|> 
|> Thanks.
|> 
|> 
|> Dawn
|> 

Hi Dawn,
	This place is on the east cost, but they do mail order.  I've ordered
from them a couple of times, and they were fast and reliable.  I don't know how
their prices compare so I can't help you in that respect.  

		H. H. Perkins Co.
		10 South Bradley Rd.
		Woodbridge, CT 06525
		(203)389-9501

I think they have an (800) number now, but I don't have that with me right now. 
If you're interested I can look for it tonight and post it tomorrow.

Margo

By the way, the few times that I have called, the person at the other end was
very pleasant and helpful.
From: sarisky@a.chem.upenn.edu (Mark J. Sarisky)
Newsgroups: rec.crafts.brewing
Subject: Great Am. Beer Fest
Date: 7 Oct 92 17:40:29 GMT
Organization: University of Pennsylvania

Just a tid bit for those interested;

STOUDT's has done it AGAIN!!!!!!!

The Stoudt Brewing Company of Adamstown, PA won more medals at the GABF than
any other brewery!!!!!!  4 total, with monster Anheuser-Busch coming in 2nd
with 3 (hard to belive they won any!)

Gold medals to the Oktoberfest Maerzen (Called Stoudt's FEST beer) and to the
Export Gold (a german lager).  Stoudt's Mai-Bock and Golden Lager picked up
silvers.  The Golden Lager is a contract brew that is availible around the 
east coast and is produced for Stoudt's by the Lion Brewery in Wilkes-Barre
PA (brewer of Stegmaier).  Dock Street Brewery here in Philadelphia got a 
silver for its cream ale.

If you are in PA, stop at the brewery.  It has a beer garden and steak house
attached to it and is easy to find.  Exit 21 of the Penna. Turnpike is 2 miles
from the brewery.  I've been there and it is tons of fun!

Mark Sarisky
sarisky@a.chem.upenn.edu

Newsgroups: rec.crafts.brewing
From: ulick@angelico.helios.nd.edu (Ulick Stafford)
Subject: Re: On the use of hydrometers
Organization: OUC, University of Notre Dame
Distribution: usa
Date: Thu, 15 Oct 1992 14:19:04 GMT

In article <1992Oct14.222721.2636@kpc.com> atl@kpc.com (Drew Lynch) writes:
>
>Screw the little plastic jar.  Sanitize the hygrometer and drop it in the beer.

The problems with this are that it can be tough to stop the hydrometer
riding on bubbles, can be tough to fish it back out of the carboy, impossible
to measure sg while spargeing, and one doesn't get a sample to sample to
see how the beer is.  (If your spelling above was not a typo please note
that hydrometer is quite different from hygrometer.  The latter measures
atmospheric humidity).


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ 'There was a  master come unto the earth, + Ulick Stafford, PP-ASEL       +
+    born in the holy land of Indiana,      + Dept of Chemical Engineering, +
+ in the mystical hills east of Fort Wayne'.+ Notre Dame, IN 46556          +
+      B'fhearr liom bheith ag eitilt.      +    ulick@bach.helios.nd.edu   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: gilpbf@cindas.ecn.purdue.edu (Brian F Gilp)
Newsgroups: rec.crafts.brewing
Subject: mailing beer and headaches
Date: 12 Oct 92 17:46:36 GMT
Organization: Purdue University Engineering Computer Network


Like always I wasn't following recent threads on how to ship beer
across state lines and about headaches and now I need information
about both so if someone could e-mail me any specifics that were
concluded I would appreciate it.

specifically I would like to mail between three and six bottles
from indiana to each colorado, illinois and ohio.

On headaches one of my friends upon tasting my beer got a viscious
headache about half way through the bottle.  This happened on each
of the three bottles he sampled(all same batch, but on different days
and at different locations). He also doesn't have a problem with
commercial beer, import or domestic good or swill.  No one else has
had a problem with my beer.  Could this be an alergic reaction to one
of the ingredients that might not be normal or at least more pronounced.

Thanks for any help, Brian

e-mail gilpbf@ecn.purdue.edu  or gilp@ecn.purdue.edu
From: kelly@spyro.cray.com (Matt Kelly)
Newsgroups: rec.crafts.brewing
Subject: Using Wyeast for more than 1 batch
Date: 8 Oct 92 20:31:30 GMT


Fellow brewers,

I have switched to Wyeast recently, and am very impressed with its
performance so far.  The one thing I do not like about Wyeast is
the PRICE!!

In the interest of saving some moola, I would like to use a packet
of Wyeast for more than 1 batch of brew.  

Would it be feasible to:

1. Start the Wyeast packet per instructions, pitch into a 1L starter
   wort.

2. When time comes to pitch the starter into a prepared wort, pitch
   only HALF of it.

3. Top up the remaining starter with 1/2 L of freshly-prepared sterile
   wort.

4. Let the new starter "work" overnight, then chuck it into the fridge
   so it will "keep" (go dormant).

5. Upon brewing the next batch, pull the starter out of the fridge a day
   or so beforehand to "wake it up", then pitch 1/2 of the starter,
   and repeat the process.

I have heard that re-using Wyeast for more thatn 3 batches can cause it
to be too attenuative, but getting 3 batches out of 1 Wyeast packet is
certainly better than *1* batch!!

Any comments welcome.

Thanks in advance,

Matt

==============================================================================
kelly@els.cray.com                   |
                                     | Semper ubi sub ubi.
Opinions expressed herein are just   |
that.  Mine, not Cray's.             | -Julius Caesar
                                     |
==============================================================================
From: ulick@stravinsky.helios.nd.edu (Ulick Stafford)
Newsgroups: rec.crafts.brewing
Subject: headaches
Date: 13 Oct 92 18:51:38 GMT
Article-I.D.: news.1992Oct13.185138.20924
Organization: OUC, University of Notre Dame

In article <1992Oct13.181325.28420@pslu1.psl.wisc.edu> gorski@pslu1.psl.wisc.edu (Tom Gorski) writes:
>
>OK, time for the next theory...could it be...the dreaded FUSEL ALCOHOL
>monster!?

Fusel alcohols are a murky area to me.  A batch that I had that got
worse was contaminated with fusel alcohols, I first thought, but in retrospect
overhopping with mysterious Northern Brewer hops may have been the fault, 
while the yeast kept chewing up all the body (Edme Dry).  But could they be
blamed for headaches?  I used to get headaches the morning after a few home
brews, but since moving to liquid yeasts and full mashing, the problem is
gone.

>Failing this, I wonder if this person isn't possibly having a
>psychosomatic reaction to your beer....the fiend!  :-)

I have one of these the following morning after drinking Bud.  Maybe it's
the rice (how could it possibly be the hops?  What hops (where do AH hide
the 7 varieties of hops that go into the `King of Beers`) ?)


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ :'( crying   :-& tongue tied   ;-) flirt  + Ulick Stafford, PP-ASEL       +
+ :-D laughing   B-| cool      5:-) Elvis   + Dept of Chemical Engineering, +
+ 3:-) cow      :=8) baboon   +-(:-) pope   + Notre Dame, IN 46556          +
+ =|:-)= Uncle Sam    ':-) shaved eyebrow   +    ulick@bach.helios.nd.edu   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Newsgroups: rec.crafts.brewing,alt.beer
From: ulick@angelico.helios.nd.edu (Ulick Stafford)
Subject: Re: Chicago Brewing Co. Tour
Organization: OUC, University of Notre Dame
Date: Tue, 13 Oct 1992 13:40:14 GMT

In article <1992Oct12.234830.25413@cbnewsc.cb.att.com> gayde@cbnewsc.cb.att.com (p.a.gayde) writes:
>From article <1992Oct12.151343.15956@news.nd.edu>, by ulick@chopin.helios.nd.edu (Ulick Stafford):
>> am I getting disoriented?).  I had a Baderbrau, brewed by a micro somewhere
>> in the suburbs, in a restaurant later, and while drinkable, I thought it was
>> not quite a pilsener.  All in all, an interesting day.
>     If Baderbrau is not a pilsener, then what do you consider a pilsener?
>
>Their choices: Budweiser Budvar and Pilsener Urquell.  You can't get more authentic than that!
>Baderbrau Pilsener is brewed in ABSOLUTE compliance with Germany's Reinheitsgebot using Saaz
>hops shipped directly from Czechoslovakia.

Perhaps it is a pilsener.  It's just not a hoppy one.  Pilsener Urquell is much
hoppier.  Perhaps, I should try it again, as it was not the first beer I had
that day.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ 'There was a  master come unto the earth, + Ulick Stafford, PP-ASEL       +
+    born in the holy land of Indiana,      + Dept of Chemical Engineering, +
+ in the mystical hills east of Fort Wayne'.+ Notre Dame, IN 46556          +
+      B'fhearr liom bheith ag eitilt.      +    ulick@bach.helios.nd.edu   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Newsgroups: rec.crafts.brewing
From: bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038)
Subject: Re: mailing beer and headaches
Originator: bickham@msc2.msc.cornell.edu
Organization: Cornell-Materials-Science-Center
Date: Mon, 12 Oct 1992 22:35:14 GMT

I tried mailing a headache to my sister, but the postal service
wouldn't permit it.  The beer went through just fine ;-)

Scott
From: cush@kq.msc.edu (R. Cushing Hamlen)
Newsgroups: rec.crafts.brewing
Subject: European 'gushers'
Date: 7 Oct 92 14:11:27 GMT
Reply-To: cush@msc.edu
Organization: Minnesota Supercomputer Center, Minneapolis, MN

My brew-partner and I recently made a batch using the Wyeast 'European' strain.
This primary fermented slowly, but steadily...we racked to secondary at about 1.016,
dry-hopped in secondary for about 2 1/2 weeks.  bottled at 1.012 with 1/2 cup corn
sugar. (OG=1.048).  The sg was steady at 1.012 for several days before we bottled.

The problem is that now all the bottles are gushers!  S.G. of the beer in the bottles
is 1.010.  Taste indicates no real evidence of infection.

Sooo, the question for those who have used the 'European' strain is: should we have
roused the yeast before bottling?  We knew the strain is slow to work, but did not
think 1.012 to be so high as to suspect a stuck fermentation.  I am kind of racking
by brains to figure out why this stuff is gushing...as it really does not taste infected...

-cush-
________________________________
usual disclaimers
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: Repost: GABF results
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Thu, 8 Oct 1992 23:30:47 GMT

In article 2073@techbook.com, gummitch@techbook.com (Jeff Frane) writes:
>As I recall from a conversation with Fred
>Eckhardt, who has served on the judging panels over several years, they
>are *required* to hand out a full array of awards, even if they don't
>feel the beers are really worthy of recognition.

Kind of sounds like the US elections...

---
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4

How can you be ignorant of something you didn't know in the first place?
                                                      - Choo

Newsgroups: rec.crafts.brewing
From: ulick@angelico.helios.nd.edu (Ulick Stafford)
Subject: Re: Finished at S.G.=1.033?
Organization: OUC, University of Notre Dame
Date: Fri, 9 Oct 1992 18:19:30 GMT

In article <1992Oct9.152934.1744@news.iastate.edu> rjhoffma@iastate.edu (Richard J. Hoffmann) writes:
>Hello experienced brewers:
>
>I started a batch of India Pale Ale last weekend, mostly following a
>recipe in TNCJOHB.  Basically, it goes as follows:  7lb dry light malt
>extract (brand is Laagerland), 1 lb crystal malt, 1/2 lb toasted pale malt
>(both cracked, brought to a boil, and then removed).  The intial S.G.
>was 1.055, more or less what I was led to expect.  The beer fermented
>vigorously for about 24 hours, then quit.  I racked it into a secondary
>fermenter night before last.  The S.G. was 1.033, much higher than I
>expected for the finished product.  I added another package of dry
>yeast, but there has been no further activity.  The beer tastes pretty
>good. 
a
It sounds like a stuck ferment.  Was the wort well aerated prior to pitching
the first yeast?  What brand of yeast was it?  Laaglander does ferment out
pretty well, so the gravity should get lower.  Was the repitched yeast
the same type as the first?  Maybe you should try a different brand.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ 'There was a  master come unto the earth, + Ulick Stafford, PP-ASEL       +
+    born in the holy land of Indiana,      + Dept of Chemical Engineering, +
+ in the mystical hills east of Fort Wayne'.+ Notre Dame, IN 46556          +
+      B'fhearr liom bheith ag eitilt.      +    ulick@bach.helios.nd.edu   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: hs@cbnewsm.cb.att.com (homayoon.sam)
Newsgroups: rec.crafts.brewing
Subject: Winemaking?
Keywords: wine, grape, vineyard
Date: 12 Oct 92 21:23:13 GMT
Article-I.D.: cbnewsm.1992Oct12.212313.25245
Distribution: na
Organization: AT&T

Is this the right news group for questions on winemaking? The "brewing" part of
the title of the news group seems to preclude winemaking but this is the closest
I have been able to get to ask my question(s).


I am going to ask my questions anyway:

1. How do you promote the wine yeasts and demote the vinegar yeasts?

2. What is the right temperature for the first fermentation?

3. How serious is the need for sulphur to avoid oxidation?

4. What is the right place to post these questions?

Thanks,

Homayoon Sam
AT&T Bell Labs

of the 
Newsgroups: rec.crafts.brewing,alt.beer
From: martini@heaven7.in-berlin.de (Martin P. Ibert)
Subject: Re: Chicago Brewing Co. Tour
Date: Wed, 14 Oct 1992 13:12:38 GMT
Organization: The Seventh Heaven, Berlin, Germany

gayde@cbnewsc.cb.att.com (p.a.gayde) writes:
> Ken Pavichevich (the owner) and Doug Babcook (brewmaster) toured Germany, Czechoslovakia and
> Austria 10 times, visiting over 100 breweries, before deciding on which beers to model
> Baderbrau Pilsener after.
> 
> Their choices: Budweiser Budvar and Pilsener Urquell.  You can't get more authentic than that!

Yes, you can! Budweiser Budvar is a very file beer, but it's not a Pilsener.
The one and only authentic Pilsener is Pilzn Prazdroj (sp?), aka Pilsener
Urquell (which is a German name).

> Ken has personally taken bottles of Baderbrau to the brewmaster at Budvar, who has confirmed
> its authenticity.

If the brewmaster at Budvar confirmed its authenticity, it must be a very good
beer indeed, but it can't be a pilsener.
-- 
___*___  Martin P. Ibert - Westendallee 100 d, D-1000 Berlin 19 - +4930-3056541
=======  E-mail to martini@{heaven7.{in-berlin.de|sub.org}|cloud9.in-berlin.de}
||| |||  ----------------------------------------------------------------------
||| |||  ------ Everybody wants to go to heaven, but nobody wants to die ------
Newsgroups: rec.crafts.brewing
From: puc@stars.gsfc.nasa.gov (Bernard Puc)
Subject: First Mead
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Wed, 14 Oct 1992 12:52:00 GMT

	I pitched Vierka mead yeast into one gallon of must this 
past Sunday afternoon.  As of Wednesday morning, there was still
no action.  Can anyone tell me how long it _usually_ takes for
mead yeasts to get going?  What can/should I do to get this mead
going on its way?  Any sage advice would be welcome.

Bernard