Originally Posted by matt1776
Hello all. I've homebrewed numerous beers and a couple ciders. I'm thinking about mead. I'd like to do a small batch 1-2 gallons so I don't tie up a larger carboy. I'm also slightly impatient waiting for it to finish.
I found this recipe online and was hoping for suggestions to cut it down. The person also said it would be drinkable in a month. I wanted input from the experienced meadsters here. Thanks a bunch!
Wyeast 4184 Mead Yeast
5lbs of Honey - Malkore used 3lbs alfalfa / 2lbs clover
Few gallons of spring water
Zest of an Orange, with its Juices squeezed out
2 sticks of Cinnamon
2 whole cloves
Yeast Nutrient / Energizer
Word of advice about the cinamon and the cloves. Simmer the cinnamon and cloves in a half gallon of water for say 15-30 mins depending on how strong you want their flavors in your mead. Add the orange peel the last 5 mins or so. take out the cinnamon sticks and the cloves, feel free to leave in the orange peel. cool the liquid down and pour into the carboy alond with your honey and water.
If you leave the cloves and cinnamon in the fermentor you will be sorry for a mead that doesn't age long. cloves and cinnamon are great in the fermentor if you plan to age it for at least a year and better if more. But it tastes incredibly over powering in a young mead if you leave the cinnamon and the cloves in the primary.
The oranges on the other hand won't over power the mead at any age.