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Old 09-18-2012, 04:38 AM   #21
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Whoa, I go away for 3 or so weeks and everyone wants to know what's going on haha.

I still haven't made any mead yet. My friend lives in another state so it may be a while before I can get access to the honey. But I promise, once I get the honey I will take lots of pictures and post them here. Actually we were just chatting about meeting up in about 2 weeks so maybe that will be the time? Stay tuned.
TVM for the update.


Haha! You've no idea of the curiosity this has caused me.

Insomniac got a **** load of "older" honey some months ago, off eBay. He kindly sold me about 100lb or so. Some of it would be as old as 20 years, but 50? damn! that's piqued the curiosity/nosey grey matter........


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Old 09-27-2012, 08:50 PM   #22
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I would really love to see how this goes as well. Last year I got about 20 lbs of an old honey that had been sitting in buckets in an old mormons basement for an undetermined number of years. The number i was told was 15 years but judging by the looks of the honey it had to have been alot longer, as it was almost like a molassas, but was definitely honey. It was also assumed to be a local low desert/mesquite.

I put half of it in a 3 gallon carboy with water and yeast and nothing else just to see what would happen and it turned out great! Very dark, like the prune melomel I had made, with a beautifully balanced aftertaste.

I think I'm gonna try a bottle every 6 months just to see how it ages.

It looks cloudy but it's not! I put a flashlight up to it and it's clear as can be, just extremely dark.



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Old 10-02-2012, 05:20 PM   #23
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OK, so here's an update. My friend and I are going to go to his family's house in December (once the school semester is completed and we actually have time to do stuff) to load up my van with as many of the thousands of jars of honey that we can. Then we are going to make some mead.

The question now is which recipes should we use?

I want to use a standard mead recipe to just get the essence of the honey, but we would also like to try some with other flavors.

Any suggestions? We've got some time to think it over. Also, I've never made mead, but I've done lots and lots of beer and a few wines. I'm open to anything. Thoughts?

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Old 10-03-2012, 01:49 AM   #24
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Make a "show mead" 3# of honey per final gallon (15# in a 5gallon batch) and split it up using fruits and spices... Keeping 3 gal MINIMUM pure!

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Old 10-03-2012, 04:25 AM   #25
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Make a "show mead" 3# of honey per final gallon (15# in a 5gallon batch) and split it up using fruits and spices... Keeping 3 gal MINIMUM pure!
Nah, bollocks to that, we'd be waiting forever for updates.

The OP should get enough of a steer with a traditional. Maybe a sack as well at the same time
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Old 10-03-2012, 04:34 AM   #26
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They have found honey that were in the pyramids and are thousands of years old that is still 100% fine . Go for it honey has a indefinite shelf life. Cockroaches and honey those are earths true survivors.

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Old 10-29-2012, 01:02 AM   #27
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They have found honey that were in the pyramids and are thousands of years old that is still 100% fine . Go for it honey has a indefinite shelf life. Cockroaches and honey those are earths true survivors.
Mummy mead


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