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Old 10-26-2012, 01:26 PM   #1
MzAnnie
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Default New Mead...I would like a recipe.

Honey Man is bringing 5 gallons of super dark, raw honey, over today. I have tried to make Mead three times...the first was so hot, it melted the balloon on top of the gallon carboy, and it was too late to save it. The second was OK and drinkable. The third, is still in the secondary, probably eating through the bucket as we speak. What I am looking for is the simplest, tried and true, mead recipe out there, to do a five gallon batch. I thought I saw one posted awhile back, but I can not find it. I do not want to use the one I used before, because it calls for boiling the honey. I would appreciate any tips, as I have too much jet fuel as it is!!! Thanks.

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Old 10-26-2012, 01:45 PM   #2
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Well just asking for a recipe is a hard thing for one of us to just come up and say USE THIS! What are you looking for? What is your favorite commercial drinks or is there a favorite fruit of yours? Or would you like a traditional recipe with no other flavorings? Let us know what you like and I am sure someone has mead recipe to fit your needs.

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Old 10-26-2012, 02:14 PM   #3
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1000's or recipes.. but as Arpolis said, depends on what you are looking for..

Sweet meads, dry, sparkling... fruty...a veriant of... ??

Im still newish to mead my self, but im going to try some different flavurs like maple, vanilla and peach, and ginger mead...

but i guess as a very basic mead would be:

make ya yeast starter (warm water, little honey and nutriant..)

boil up ya water and honey (i read its always wise to do this, but i see some who donts..?! pro's : advise?)
when cooled, add to carboy with oranges and 30-40 rasins (peel all the white pith off the oranges.. about 4-5)
and some form of yeast nutriant (i use malt extract, but some use STONG tea for tanin...)
add ya yeast starter
shake or airate.... airlock
done.... 25-40 days depending
rack after fermtation stops..

in the 2ndry...this is where you could add some additional flavurs (to make them stand out alittle more then if added to the primary)
eg, little more honey, oranges... a vanilla pod or 2.... some maple syrup...

VERY VERY ROUGH recipy, but looking all over my self, this seemed to be the most true and trusted way

keep in mind, mead being the oldest drink probly ever made, its hard to mess up....
i know some one who made it with just honey, water and bread..!!..(dont ask how it went, never tried it!)

google, and youtube.. there is soooo much free info and guides to help us noobies to brewing,

1 tip.... invest a whole £1-2 ($) in a airlock!

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Old 10-26-2012, 03:42 PM   #4
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Ozinkent is describing a JOAM style recipe. JOAM in itself can be very good.

The whole artical around JOAM can be found here: http://www.gotmead.com/index.php?option=com_content&task=view&id=1938&Ite mid=14

The besic recipe is:

1 gallon batch

3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
1 Large orange (later cut in eights or smaller, rind and all)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon
1 whole clove ( or 2 if you like - these are potent critters)
optional - a pinch of nutmeg and allspice (very small )
1 teaspoon of Fleishmann’s bread yeast ( now don't get holy on me--- after all this is an ancient mead and that's all we had back then)
Balance water to one gallon

For a 5 gallon recipe just multiply everything by 5.

Ozinkent's recipe suggestions are a little more basic. Without a few concepts down this will turn out more like jet fuel and will take a long time to age out befor becoming real good.

First of all always add in your honey cold. Spoon it out if you have to. Then just take some warmed water "About as hot as hot tap water" and add that to the remaining honey stuck on the insides of the container to disolve and add to your fermenting bucket/carboy.

Water can be important. If not using good spring water at least make sure your tap water is ran through a good water filter. Hard water can make some off flavors that don't turn out well.

Here would be a break down of what I would think Ozinkent recipe instructions would look like in more detail. Ozinkent please correct anything if you think it looks wrong:

5 Gallon Batch

1 gallon (12lb) Honey
5 oranges peeled, Frozen, Thawed and added to carboy
100 Raisins or golden raisins torn in half
1lb of Briess Golden Light Dry Malt Extract

Yeast starter
2 cups water
2 tbs of honey
1tsp of DME
Spinkle yeast on top (I would suggest Lalvin K1v-1116 for a recipe like this)

Wait at least two hours befor pitching the yeast starter.

Once the fermentation is done and the yeast is settled mostly (About 3 weeks) Siphon off the clearer liquid into a new container leaving the fruit and most of the yeast behind.

once every 30 days siphon off any dropped lees (Yeast) into a new container.

Once no more yeast drops out add in the following to stabalize the mead so no further fermentation can happen.

5 camden tablets
2 1/2 tsp of potassium sorbate

after a couple hours add in 2lb of honey. This will make the mead murky again but should clear within a week or two. If you want a bolder flavor then you can add in fruits/spices or what ever you prefer from there. Let this sit until the mead is at least 6 months old and then feel free to bottle from there.It will be good at 6 months but much beter after a year.

That recipe will make for a semi sweet mead & is pretty basic for a "Melomel" type mead but should turn out well.

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Old 10-26-2012, 05:44 PM   #5
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[quote=Arpolis;4534420]Ozinkent is describing a JOAM style recipe. JOAM in itself can be very good.

The whole artical around JOAM can be found here: http://www.gotmead.com/index.php?option=com_content&task=view&id=1938&Ite mid=14

The besic recipe is:

1 gallon batch

3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
1 Large orange (later cut in eights or smaller, rind and all)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon
1 whole clove ( or 2 if you like - these are potent critters)
optional - a pinch of nutmeg and allspice (very small )
1 teaspoon of Fleishmann’s bread yeast ( now don't get holy on me--- after all this is an ancient mead and that's all we had back then)
Balance water to one gallon

For a 5 gallon recipe just multiply everything by 5.

Ozinkent's recipe suggestions are a little more basic. Without a few concepts down this will turn out more like jet fuel and will take a long time to age out befor becoming real good.

First of all always add in your honey cold. Spoon it out if you have to. Then just take some warmed water "About as hot as hot tap water" and add that to the remaining honey stuck on the insides of the container to disolve and add to your fermenting bucket/carboy.

Water can be important. If not using good spring water at least make sure your tap water is ran through a good water filter. Hard water can make some off flavors that don't turn out well.

Here would be a break down of what I would think Ozinkent recipe instructions would look like in more detail. Ozinkent please correct anything if you think it looks wrong:

5 Gallon Batch

1 gallon (12lb) Honey
5 oranges peeled, Frozen, Thawed and added to carboy
100 Raisins or golden raisins torn in half
1lb of Briess Golden Light Dry Malt Extract

Yeast starter
2 cups water
2 tbs of honey
1tsp of DME
Spinkle yeast on top (I would suggest Lalvin K1v-1116 for a recipe like this)

Wait at least two hours befor pitching the yeast starter.

Once the fermentation is done and the yeast is settled mostly (About 3 weeks) Siphon off the clearer liquid into a new container leaving the fruit and most of the yeast behind.

once every 30 days siphon off any dropped lees (Yeast) into a new container.

Once no more yeast drops out add in the following to stabalize the mead so no further fermentation can happen.

5 camden tablets
2 1/2 tsp of potassium sorbate

after a couple hours add in 2lb of honey. This will make the mead murky again but should clear within a week or two. If you want a bolder flavor then you can add in fruits/spices or what ever you prefer from there. Let this sit until the mead is at least 6 months old and then feel free to bottle from there.It will be good at 6 months but much beter after a year.

That recipe will make for a semi sweet mead & is pretty basic for a "Melomel" type mead but should turn out well.[/quo
Thanks you two, this is exactly what I was looking for. You know how you have the perfect biscuit recipe, then you can go from there, that is what I wanted. I do not like mead (gasp), but the husband loves it, he is just not too fond of rocket fuel!

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Old 10-26-2012, 09:17 PM   #6
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Rocket fuel becomes nectar with age.

Lots of meads are hideous tasting when young. "Alcohol hot" is just one of the hideous tastes that isn't good in young meads.....

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Old 10-27-2012, 02:56 PM   #7
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Quote:
Originally Posted by fatbloke View Post
Rocket fuel becomes nectar with age.

Lots of meads are hideous tasting when young. "Alcohol hot" is just one of the hideous tastes that isn't good in young meads.....
Before I found this site, I used the easiest mead recipe, online. It called for boiling the honey and only letting it sit in the secondary for 3 weeks. This is a direct quote from the recipe, "Mead should be drank young. It is not fine wine, and should not be aged as such." :P So imagine my surprise, when I stumbled upon this site, and lo and behold...a complete 360. That is why I wanted a really simple, basic starter, so I can screw up from there . I almost pitched my last bucket of mead, if it were not for this site...so...I am hoping, all of you are right, and I will have nectar in the secondary that has been quarantined to the back of the bucket pile!!! Thanks so much!!!
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Old 10-27-2012, 05:57 PM   #8
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All meads benefit from ageing. It's one of the bigger reasons that its not so easy to commercialise it.

Even the easiest of recipes i.e. JAO, benefits from at least 6 months ageing. Others can take a number of years.

Obviously the author of the quote didn't clarify the difference between "fine" wine ageing and normal wine ageing.....

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Old 10-29-2012, 04:55 PM   #9
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Cool Blog, thank you!!! And thank you all for the recipe, thoughts, and tips. I'll be making a bucket this weekend, and I WILL use bread yeast!!! :P My husband really thanks you, because I would never even try to make any more mead, if it were not for him, because I really can not stand the taste of honey and the thought of drinking mead makes my face crinkle up!!! Thanks again!!!

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Old 10-29-2012, 05:11 PM   #10
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If you have to use bread yeast here is a little advice. Patience!!!!!! Bread yeast does not "flocculate" well. Basically the yeast floats around and is hard to settle to the bottom. When I did my JOAM with bread yeast 3 months had past and my bottles still had some yeast in them. You may need to siphon off what collects at the bottom a couple times and the whole process to get it brainily clear with little to no yeast settling in bottles may take more than 3 months.

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