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Old 06-30-2012, 12:10 AM   #1
csacannoneer
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Default mead virgin

im wanting step into the.realm of mead but don't want to tackle any super complicated recipes nor wish to make any of this so called "cheat mead" anyone out there with a good simple recipe for a first timer

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Old 06-30-2012, 12:34 AM   #2
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<~~~had my cherry popped almost 3 weeks ago. I did the following recipe and made 3 gallons.

http://www.homebrewtalk.com/f30/joes...ad-joam-45152/

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Old 06-30-2012, 12:43 AM   #3
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sounds miiiiiiiiighty tasty thanks may add a clove to it just for a lil extra kick

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Old 06-30-2012, 12:58 AM   #4
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First thing you need to do is figure out how strong you want to make it, and how much you want to make. That will determine how much honey you'll need.

Depending on the strength and the temperatures where you ferment, select a yeast from the Lalvin selection. Use the mead calculation tool from the Got Mead web site to help get an idea of how much honey to use for the batch. Keep in mind, they're talking TOTAL volume, so don't add that much water to the mix.

Once you have it all mixed, you'll want to add things like yeast energizer and/or yeast nutrient to the must to help the yeast along. You really shouldn't need to do anything else for that aspect.

Now, for the actual honey to use, you want to pick something strong in flavor so that it remains when finished. Also, don't heat the mix above 100-110F or you will start to lose a lot of what makes the honey, and mead, great.

Something else to keep in mind, mead takes a LOT longer than beer. When you make a batch of mead, expect it to be in vessel for 9-12 months, or longer. My 'low ABV' batches (~14%) go at least 9 months in bulk form before going to bottle. I'd rather they went a solid year though.

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Old 06-30-2012, 01:04 AM   #5
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thanks i made an effort once at it just a gallon batch with mandrin oranges and apricots I'm not even gonna describe the results lol i used it for weed killer

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Old 06-30-2012, 01:33 AM   #6
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As I am sure has been mentioned countless times on this forum, The Compleat Meadmaker by Ken Schramm is insanely helpful for starting out.

I just started last month myself and made the simplest of meads right out of page 25 of that book; honey, water, yeast, energizer, and nutrients. I tried it when I racked it from the primary ferment bucket to the carboy and the flavor was insanely good (still mighty sweet though, I am hoping it calms down a bit over time).

I think the book is worth buying; tons of good info and some good suggestions for progressions.

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Old 06-30-2012, 02:45 AM   #7
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Problem with that book is it's seriously out of date. Even Ken has commented about that (on the Got Mead forums). A good amount of what's in there is no longer valid. Ken has also commented that there won't be an updated release (last I heard at least) due to the publisher not being interested.

SO, go to the Got Mead forums, or use more current methods. Such as NOT racking until the mead is actually done fermenting.

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Old 06-30-2012, 09:48 AM   #8
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Personally, I wouldn't recommend any fruit/berry meads or anything spiced. Just get a taste for plain mead, and if you don't like it - flavor it. But on the other hand, fruits and berries makes it a whole lot easier to ferment.

Mix water and honey until you hit a good OG, add yeast and/or nutrients. Ferment, rack, clear, age and all that. No idea of your brewing experience, so either keep asking questions or read up. If you're used to just making beer, though, I have one thing to say: it will ferment completely dry if you've got a strong yeast and a "low" OG.

Edit: Accually... I'd suggest two batches. One JOAM following the recipe completely, and another 1 gallon of plain mead. 1 gallon batches aren't that expensive and they don't take up much space anyway.

And not to mention, good luck and have fun.

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Old 06-30-2012, 10:38 AM   #9
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Quote:
Originally Posted by Onihige
add yeast and/or nutrients
You really need both....



I've been asked quite a bit recently about making mead, seems people are getting more and more curious and want an alternative to wine and beer.

What I have been telling them is similar to what Onihige said. Start with two one gallon batches, a JAOM, followed to the letter, it's a simple inexpensive set it and forget it recipe (although I didn't make one til I was 8-9 batches of mead into the obsession). Then make a traditional honey/water/yeast/nutrient recipe with a decent honey. This way they learn the basics of good sanitization, mixing the must, rehydration of yeast, oxygenation, using a hydrometer, staggered nutrients, and daily aeration for first 1/3. Plus this let's them see what a simple clean recipe tastes like and looks like through all of the different stages.

The reason I recommend the one gallon batches is ease of handling, space and upfront cost, set up for 2, 1 gallon batches, equipment wise can be done for around $40 or less and it can all be used over and over even when they start making larger batches.
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Old 06-30-2012, 02:22 PM   #10
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talking of O.G what would be a good baseline to go with in other words what.would best as a minimum

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