You might want to pick up a copy of The Compleat Meadmaker by Ken Schramm, it's the most useful book on the subject of mead making I've read so far & really does help to answer questions new mead makers may not even think to ask. I saw a show on either the History Channel, or the Discovery Chanel that mention George Washington's molasses beer, also that he made whiskey; I think it's pretty cool that the father of my country was also a brewer/distiller. Regards, GF.
GF, I've actually read quite a bit about the folks in history that have made homebrew etc. I am sure people in my church would frown upon my making any of this. The Pilgrims had their own brewery. Martin Luther's wife was responsible for the homebrew and when he was away he missed his wife and his homebrew. The church was responsible for hops basically. They had to have standards. Many of our founding Fathers spoke highly of potables.
By the way, I just checked my mead(?) and it is still fizzing. Lots of fermentables I guess. It's been over 48 hours and it is still going to town.
I am considering doing a honey/pomegranate wine. I have a Pomegranate bush/tree and curiousity.
One week later and still fizzing. Cool stuff.
My Vienna Lager (Mr. Beer) has foam on top so everthing is right with the world. I tried our sample of High Country Canadian Ale and it's turning out ok. It's a little raw still and needs conditioning but it will be good.
I put it in a gallon apple juice jug(clear) with a stopper and a bubbler(after 3 weeks).
I tasted it and it did taste highly of alcohol and quite tart(dry?). Rocket fuel?
How long should I keep it in the gallon jug? Will it mellow or will it always be that dry because of the yeast I used? Should I add honey when I bottle it?
If so how much?
Wow, what a hobby(obsession) this brewing is. We don't really do alot of drinking. We have an occasional glass of wine or Bailey's. I pick up some O'douls (amber) sometimes, to drink with pizza. Mr. beer changed it all. You can say what you want about the product but we have enjoyed making beer and we have enjoyed imbibing the finished product. I have made four batches with one more in the fermentor(wheat beer). It's been alot of fun and we think it's been a real good drink. I usually share about half the batch with friends and they have enjoyed it. I will be giving away 4 bottles (22oz.) this next week of our "Canadian Draft" whatever that is. All I know is, it tastes pretty good. By the way, 2 gallons is plenty for us. I don't expect to make 5 gals.
We still don't drink alot but what we do drink, we enjoy.
Anyway I know I'm rambling but I just wanted to say, what a fun hobby this is. I know my first Mead was pretty lame but I'm still going to make a legit one like JAOM, or is it JOAM? I got a different type of yeast from Beer, Beer and More Beer (Riverside,Ca.) and I am going to go to one of the local honey stands in the area and do a two gallon batch in a three gallon plastic carboy/water jug.Winco sells them for 10 bucks. Also I've been reading about Blue Ribbon Malt from prohibition days and I want to try that. Also I might try George Washington's molasses beer if I can find a recipe. I know that the sugar in molasses is different from malt extract so you can't replace it lb. for lb. I also want to try a straight honey,water and yeast mead. Just Like God intended. Thanks for bearing with me.Steve
"Obsession" is the correct word! I made my first batch of wine from a kit around the first of the year, then decided to take off the training wheels and make a batch of mead. I am now on my fifth batch of mead....with enough honey and finally an empty primary waiting to create my sixth batch!~
I am very interested to know how this first batch of yours turns out... reading the ingredients in your title (less the lime) caught my attention. Please let us know how it turns out!
mead requires a LOT of patience. beer does too, but the better meads I've made have all aged a couple of years before they tasted truly amazing.
What I'm thinking about doing with this first mead is bottle it in a month or so and hide it in the cupboard for 1/2 year or more before I even try it. Of course I'll try a little when I bottle it. I do have an airlock on the secondary. Does this stuff ever go bad just sitting in the secondary? How long is too long to keep it in there? With the molasses in it, I'm not sure it will ever be clear. It's very dark.
It will eventually clear, even though it's going to be dark. I've got a couple of cysers with molasses aging at the moment, they're dark, but crystal clear; they cast a very red light on the wall when I shine a flashlight through them. I'd wait till it at least clears before bottling, otherwise you'll get sediment in your bottles. BTW, I've been bulk aging those cysers for about a year now. Regards, GF.
+1 to bulk aging. I would leave it in bulk for that next 6 months to year at least. Molasses will clear but always benifits from plenty of time to mellow and bulk aging is probly the best way to age and keep your batch consistent.
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