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Old 11-19-2005, 02:34 PM   #1
mxyzptlk
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I'd like to start the new year out right by brewing my first batch of mead.
I've got a 13+ gallon glass carboy and my thoughts were to use it as a secondary for a 10-gallon batch of mead using the no-boil techniques. I am figuring on using about 30 pounds of honey, and make this a traditional sweet or semi-sweet still mead. Anyone have any suggestions or thoughts they could share with me on this, as this is my first go at it?

Thanks

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Old 11-19-2005, 03:01 PM   #2
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Since you obviously like Ginger so much (I was into MaryAnn myself), why don't you try the Barkshack Ginger Mead in Papazian's book?

I highly recommend it (sparkling).

I would recommend you letting it sit for at least 6 months before trying your first bottle. As you know the ginger is somewhat bitter, but after a year you will have one hellava brew.

I think I have one bottle left from over 10 years ago. I have no idea why I am saving it.

I also have a bottle of Wild Black Raspberry mead (sparkling) that tasted like I was drinking a cobbler.

I have a peach mead in a secondary right now. It should be ready to bottle soon. I have to check the recipe first.

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Old 11-19-2005, 03:39 PM   #3
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Default Barshack Ginger Mead

I was originally planning a variation of this concoction for my first mead, but I was thinking I would wait until later next year when fresh fruit is available at our local farmer's market and brewing one of the fruit variations of it.

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Old 11-19-2005, 04:46 PM   #4
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I picked the raspberries from our neighbors fence line. He said it was OK. But we don't live in that town anymore.

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