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Old 12-01-2011, 04:30 AM   #11
blackbriarmeadery
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Sure, I used this recipe, and subbed bread yeast for the lalvin. http://www.stormthecastle.com/mead/f...ead-making.htm

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Old 12-01-2011, 04:51 AM   #12
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That's Joe's Ancient Orange Mead. Someone stole the recipe and published it without credit. Your OG would have been about 1.120 with 3# honey, but you won't ferment dry as the yeast will die off before consuming all the sugar. Bread yeast can't tolerate high alcohol concentrations.

The best way to handle this mead is not to rack it, but instead wait for it to clear up in your primary jug, which takes about 10 weeks. You'll know when it's clear, it'll just happen one day. Even better would be to wait until the orange pieces sink to the bottom; that's how you know it's really done. Then you can rack it and bottle.

If you put the whole orange in there, which is fine, you're going to be dealing with the bitterness of the pith (the white part of the peel). It's going to take a while for t to age out. Taste a bit when it's ready: if the bitterness is overpowering, do like I said in the first post and forget you have it for at least a year. If you dont mind the taste though, there's nothing stopping you from enjoying it immediately.

When it is ready, take a final gravity reading and post it here, we'll take a guess at your ABV.

Above all, make sure it is clear before bottling, and preferably wait till the oranges sink.

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Old 12-01-2011, 05:34 AM   #13
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Whoa thanks for all the info! I don't much like the sound of bitter mead, so i guess Ill wait awhile before tasting.

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Old 12-01-2011, 06:02 AM   #14
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I followed the JAOM recipe and ended up with a dry mead that was about 15% alcohol. Of course it was my first time and I didn't really know what I was doing...

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Old 12-01-2011, 10:41 AM   #15
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Quote:
Originally Posted by meaderbaker
I followed the JAOM recipe and ended up with a dry mead that was about 15% alcohol. Of course it was my first time and I didn't really know what I was doing...
You must have had an extra-healthy yeast!
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Old 12-01-2011, 03:20 PM   #16
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Ok just one more question I promise! When I rack the mead do i continue to use an airlock or should I just seal the vessel?

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Old 12-01-2011, 03:38 PM   #17
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My first few meads were made with bread yeast (JAOM) then later I started experimenting with others. The next few batches I used Lavlin EC-1118 (a champane yeast) and it left it with absolutely NO sweetness. I liked the bread yeast better untill I tried L47, it left some sweetness. I added more honey and a little sugar after I racked it off the Lees and oranges and put an air lock back on. It slowly started working again, but left some of the sugars. It is gonna most likely taste awful at the first racking, but it will blow your mind when you rack it again in about 8 months later. It will be clear enough to read a newspaper thru and will have developed a true wine taste. Then after bottling and corking and aged for another 3-6 months it will have transformed once again and it will make you proud!

YES leave the airlock on after racking! I have learned that there is no such thing as fast mead!-Giddy

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Old 12-01-2011, 09:01 PM   #18
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Continue to use an airlock until you are ready to bottle. I never put this mead in a secondary, I just wait for it to clear naturally, as per Joe's instructions.

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