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Old 08-07-2007, 03:37 AM   #1
david_the_greek
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Default Had to sneak a sample...

And boy am I looking forward to this one. I made the Joe's Grape Mead Pyment from here http://www.gotmead.com/index.php?opt...d=120&Itemid=6 on a 7/26 and had to sneak a sample, I could help myself. Even this early on I'm excited. The nose seemed pleasant but man could I taste some alcohol! At only 11 days old I was pleasantly surprised and cant wait for this recipe to finish. Just thought I'd share my giddiness with everyone and check to see if anyone else on this board has made this recipe, and if so what their thoughts were on the finished product and what they would (or did) do differently.

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Old 08-07-2007, 10:15 PM   #2
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David

I'm interested in this recipe
I'm a total rookie brewer but I keep bees so I have honey
I just made my first mead last weekend with the local homebrew club and was kinda dismayed when they said let it age for a year
instant gratification and all that
I think I'm gonna make another batch, this looks good
explain to me the part about adding honey/grapejuice and campden tabs at the end
the honey/juice is to make it sparkle correct?
why the campden? isn't it a little late to kill wild yeast?
wouldn't it kill the good yeast?
like I said, I'm a rookie, so be gentle

Dave

[edit] I'm talking about this line

>Rack to clean carboy over mixture of 6-oz honey, 6-oz Welch's grape juice, 1/2t of Sorbate and 1/2 crushed campden tablet.

sounds like he racked it to a carboy after 14/21 day and then did these things

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Old 08-07-2007, 11:11 PM   #3
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Don't worry I'm a rookie brewer and even more so at mead (my first one ). My understanding is that the chemical additions are to stabilize the mead so that when racked over to the carboy (which contains the juice/honey mixture) no fermentation will occur, resulting in a sweeter non carbonated mead. This stuff is moving along quickly considering it hasn't been even two weeks. I say go for it, its not too expensive to try and it seems like the product is going to be tasty.

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Old 08-07-2007, 11:14 PM   #4
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I may skip the last step as I'd just as soon skip the sulfites and don't particularly want to sweeten it up
will let you know how it comes out
this is WAY fun

Dave

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Old 08-08-2007, 03:40 PM   #5
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read some of the other threads on mead making on this forum, then read more at Gotmead.com. Mead is not quick, it is a slow fermenter, that will take at least 6 months to be palatable. If you like what you are tasting in the samples, imagine what it will be like later. There is a ton of info on the net about making mead. Read some, taste someone elses (even commercial), then decide what you want to do.

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Old 08-08-2007, 04:02 PM   #6
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I understand it takes time
at the club thing last weekend I got to taste lots of different meads
I made a straight mead and now I'd kinda like to make another batch of something different
thought it sounded good to try something that reportedly was a little quicker

Dave

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Old 08-08-2007, 04:19 PM   #7
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i have made joes ancient orange and the grape mead as well as a blueberry.
they are all aging now as i was not impressed with first tastings.
i found the orange to taste like rind and the blueberry was yeasty - both problems i am told will age out - so i did not even try the grape - just going to let them age till next spring

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Old 08-08-2007, 05:01 PM   #8
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Dave, With out the additions at the end it is a dry one. It should end at 996! It has almost a Cabernet dry flavor with a bit of a honey nose. By changing the honey type you can also get different flavors.

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Old 08-10-2007, 07:02 PM   #9
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This sounds good. I've done Joe's ancient orange and LOVED it! This sounds like a nice recipe. I like my meads sweeter so I'll try this with less honey and you know what works well for sweet meads is bread yeast. I know I said it but if you want a sweet mead bread yeast works great!

Definitely going to try this with some slight variations.

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Old 08-10-2007, 08:17 PM   #10
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Call me stupid, but what exactly is the definition of "mead". Sounds to me like you are making some kind of wine here....

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