Made In...Maine

So, it appears that the Ellsworth Area Chamber of Commerce (EACC) is hosting what they are calling a Made in Maine Market. They’re touting this as an opportunity for the public to meet and purchase from over “45 top Maine Artisans from all over the State.” Sounds good, doesn’t it?

It turns out that Bangor Savings Bank is the lead sponsor for this event. I’m not sure what the lead sponsor is supposed to provide as there are no other sponsors listed, but according to them “As a Maine Bank, it is important that we support and lend exposure to Maine businesses. By shopping locally and supporting the Maine economy, we enable our exceptional Maine businesses to expand to other market opportunities,” commented Bangor Savings Bank Vice-President, Rose White.

Now the problem I have with all this is in their application. They want to charge a non-Chamber member $350 for an outside 10’ x 10’ booth for a 7-hour period. Now come on people, I pay less than that for an entire season’s worth (26 Days at 4 hours each) of markets. I pay about $2.88 an hour for an established market with a 10’ x 30’ booth that my customers will return to. The EACC wants to charge me $50.00 an hour for a one- time event. Why would I possibly want to do this? It’s not located in the center of town; it’s not located in a pleasant park on the river; it’s located at the Mill Mall on State Street.

Some people would argue that it’s good exposure for your product. They may be right. But if I had wanted exposure I could have gone to the New England Food Show down in Boston and paid $10 a square foot for a 3 day show. Someday I might; lots of people and lots of exposure. You get what you pay for…sometimes.

This “event” is being held on Saturday, June 19th. Three days after school ends for the summer. Why isn’t it being held in the middle of summer? At the height of tourist season. Say in the beginning of August when many of our out-of-state visitors will be here for vacation and able to provide an additional influx of outside capital for the local economy?

I don’t know. I see this as an attempt by the EACC to gouge small business owners throughout the state in a misguided effort to line their own coffers. $350 is a substantial amount of money for many entrepreneurs to shell out for a one day show; especially if you are selling low cost items such as candles, cards, or other smalls. Just what is Bangor Savings Bank providing? If an outside booth in a parking lot costs $350, just what is it that you're getting for your money? I haven’t seen any advertising for this. The Village Soup ran an article on April 5th but that and a Tweet is all that I’ve seen.

Okay. I’m done venting. I originally thought this might be a decent show to take part in but it appears that Downeast greed will win this one.

Dresden Blues

Today I’m giving you one of my recipes. Not just any recipe, but one of my (our) favorites. In 2008 this recipe took the Judges Award at the Common Ground Fair in Unity. In any given year we tend to buy anywhere from 100-150 lbs. of Maine blueberries from Wilkinson’s Blueberry farm here in Dresden. Makes it very convenient for mead making; they live on top of Blinn Hill and we are over on Gryffon Ridge. Most of these blue jewels go into making mead and beer but a few are saved for the occasional pie and pancake breakfast.

Dresden Blues Blueberry Mead

27 lbs. Maine Blueberries

22 lbs. Maine Honey

Pectic Enzyme (Optional) 1/10 Tsp. per lb. of Fruit

1 oz. Fresh Ginger ~ Peeled and Sliced

1/2 oz. Cassia Cinnamon Stick

Water to make 6 Gallons

2 Packages Cotes de Blanc Yeast

6 Gallon Carboy - With airlock

Freeze your berries; preferably a few days in advance. Then thaw the berries, and run them through a food mill, or juicer. Place your crushed berries and juice into your carboy. If you’re using glass…good luck. If you have one, place them in a nylon mesh brewing bag. (This will make it much easier to remove the seeds at racking time.)

I’ve never used camphor tablets to kill the inherent yeast that can be found on almost all fruit. The way I see it, it’s there for a reason and the yeast that I add is in such a large quantity by comparison that it will probably dominate. (Or maybe create some Uber-Yeast.)

In a large pot heat approximately 1/2 gallon of water to a temperature sufficient to dissolve honey. I never boil my water or honey. Add honey to the pot and stir to dissolve. Repeat as necessary until all the honey is dissolved. Pour the honey water into the carboy with blueberries. Add cold water to reach 6 gallons total. Add your pectic enzyme if you are using it. When your mixture is about 70 degrees F. rehydrate your yeast in 1/2 cup of lukewarm water. Take a hydrometer reading of your must and record it, adjusting for temperature. Add the ginger slices and the cinnamon.  Add the yeast to the carboy, stir vigorously, seal, and add an airlock. Place in a shaded area that will remain between 65 – 75 degrees F. Fermentation should begin within 24 hours.

Every other day open the carboy and “punch” down the fruit cap that will form. Failure to do this may result in a blocked airlock which may then lead to a Blueberry Krakatoa wherever you have placed your carboy. (I speak from experience with making Strawberry Beer.) Fermentation may last for several weeks. Once fermentation has ceased you must “rack” the liquid goodness off the blueberry and yeast corpses and into a clean carboy (preferably glass at this point) using a siphon. Try not to disturb the sediment at the bottom of the carboy. Take another hydrometer reading. Follow the formula for determining ABV in last month's post. Sample your mead.

Cap and add airlock, and place in a safe cool place away from light. Cellars are good choices. Forget about it. Every couple of months check the airlock and top off if necessary. As you approach the one year mark, sample your mead. Most meads only improve with age.

Notes: I use a Staggered Nutrient Addition with many of my Meads. This means that I use a Blend of 66% Yeast Nutrient to 33% Yeast Energizer at various times throughout the fermentation process. General guidelines for a 6 gallon batch are:

3/4 tsp of the Blend just before pitching yeast

3/4 tsp of the Blend 24 hours after fermentation started

3/4 tsp of the Blend 48 hours after fermentation started

3/4 tsp of the Blend after about 30% of the total expected sugars have been consumed by the yeast (Use your ABV formula).

You can find endless discussions regarding Nutrient Additions on the internets.  Feel free to contact me with any questions.

Rick