bodhi86

Recipes 

just finished my first batch of mead and it is partying hard right now.

3 cinnamon sticks
3 1/4 inch thick slices fresh ginger root
1/2 gallon martenellis gold medal apple juice
2.5 Lbs buckwheat honey
water to fill to just under neck of one gallon carboy
1 tblsp yeast nutrient

mix all ingredients (except nutrient) in big pot, bring to 160 degrees and keep it there for 15 minutes, puting nutreant in once you turn off heat. pour into one gallon carboy cinnamon and ginger too and shake alot. pitch a full packet of activated yeast and top off with sterile water. put your airlock on and wait.starting gravity was 1.13 i will keep a running update

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If you want to drink the best booze, your gonna have to make it yourself.
Punk Ass Mead, "Rebellious by Nature"

Arpolis

Recipes 

Looks really cool. Keep us up to date & remember.... No pics and it didn't happen. :-)

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A painting says a thousand words. But a painting while on good mead just looks funny!

Bugeaud

Recipes 

Hahaha, I think that'll be my new catch phrase for a while. Thanks for making me laugh.
P.S. Mead looks great.

lawpaw

Recipes 

Nevermind, wrong thread.

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Bugeaud

Recipes 

lawpaw, what was the right thread?

lawpaw

Recipes 

Lol, there was a show pictures of your mead thread. Couldnt figure out how to delete my post here or the pics, only change text.

bodhi86

Recipes 

i dont mind, in fact i wanna know what that red one is, looks good

__________________
If you want to drink the best booze, your gonna have to make it yourself.
Punk Ass Mead, "Rebellious by Nature"

fatbloke

Recipes 

Might have a crack at that one, though there's a couple of points......

1. heating the brew ? Why ? It's a mead, not a beer. Honey can lose a fair amount of the aromatics if heated (and some of the more subtle flavouring elements - a bit like when you use a champagne yeast).

2. because of the heating, did you use any pectic enzyme, as you may find that it's a bugger to clear. Apples are a good source of pectin... And if you make the brew before you hit it with pectolase, you have to use twice the amount.

I doubt that mine will come out quite the same, as the AJ will be different and the bucket of buckwheat I've got is Polish buckwheat honey, a lot lighter in colour to the pics of it that I've seen here and at gotmead, but it's still got a really mad, almost malty taste...... Oh and I'm not sure I'd use 3 cinnamon sticks, I'll start, probably, with one and if there's not enough cinnamon taste, I'll just chuck another one in and let the alcohol pull out the flavour.

What yeast did you use ?

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"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

lawpaw

Recipes 

It's a raspberry Mel, .5 lb. added in primary, .6 lb. added in secondary.

Bugeaud

Recipes 

I mean yeah in general you don't heat mead but.... if it comes out good I'm not one to judge technique lol.