sillyserpents

Recipes 

sillyserpents

Recipes 

Rossnaree

Recipes 

Well, a quick search for buckwheat will yield more than a few results; in particular, and I write this knowing that you stated that you love the taste of buckwheat honey, you will not find many (if any) fans of buckwheat mead. WAY strong flavor. A very little bit goes a long way.

I know that I'll only add a couple of ounces if at all, and only if the recipe calls for it. But, that's just me!

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Some knowledge will never be shared, not from a desire to conceal it, but because it is so common to the individual that it is assumed to be already known.

Primary: Chardonel
Secondary: Apfelwein, Chambourcin, Blackstone Pond American Ale, King of the North, Concord, 2nd wine from pulp of both
Bottled: Bavarian Hefeweizen, Dortmunder, King of the North (2010), Apfelwein (2010), Lesser Wilderness Mead (2010), King of the North (2nd wine - 2010)

KCWortHog

Recipes 

I made a traditional semi-sweet buckwheat mead last spring and it turned out wonderfully. Here's my recipe:

1 gallon batch
- 3.5 lbs buckwheat honey
- 3.25 qts filtered water
- 2g Lalvin 71B-1122 yeast

I did staggered nutrient additions and didn't do a secondary fermentation. I let it ferment out fully but didn't take a FG reading. I put it into 2-liter bottles in early August.

I've blended it with Classic Rauchbier (20% honey, 80% beer) to get a braggot, and it's wonderful. Well-balanced and complex.

Have fun!

Fletch78

Recipes 

Joe's Grape Mead (pyment)


Search it! I've made it, it's awesome. Although, I didn't have the buckwheat honey, just left it out.

It's relatively quick, it's sweet, and it has buckwheat honey.

Good luck!

Edit... here you go. This is a reproduction of the recipe from gotmead.com... but I assume it's the same.

http://www.homebrewtalk.com/f80/joes-quick-grape-mead-57190/

sillyserpents

Recipes 

sweet ty yall for the help im going to do one soon im still reading up on how to make mead = im a nerd

Fletch78

Recipes 

Mead is like anything else, it can be as simple or as complicated as you want to make it. Most newbs (myself included) tend to make the mistake of shooting for the stars on their first attempt, and end up frustrated because it didn't turn out like they wanted, or ended up being more work/equipment than they bargained for. If you just make a traditional mead with honey, yeast, water, and nutrient, control the temp, don't aim for ABV over 12%, it's really hard to screw it up and won't take too long to age.... perhaps 6 months or even sooner. Get a case of Grolsch from your local walmart to bottle it in. Read the stickies here and gotmead.com. Some of the posters around here and there have actually written the books and won the competitions and commercially make it for a living... many have been doing it for decades. Listen to what they say. Good luck!