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Old 10-29-2012, 06:33 PM   #11
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Originally Posted by ozinkent View Post
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!
I highly recommend not boiling your honey. Mainly because you risk losing many of your delicate aromatics. At the most try gentle heating (120 ish F) to warm it up so it is easier to work with.
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Old 10-29-2012, 06:43 PM   #12
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I don't like JAOM.
But a mead recipe doesn't need to be complicated!!!

Somewhere around 3lbs honey/gallon. A little acid. Some kind of nutrient to keep the yeast happy. Yeast and water.

Here's a super easy recipe for a 5 gallon batch:
15 lbs of honey
juice of 5 lemons
1 lb of raisins (chopped)
water to 5 gallons
yeast (anything from wine to champaigne to ale) - I took first place using a saison yeast, and think a hefe strain would be nice.

Remember that it's hard to make bad mead. I've seen mead that tasted like vomit mixed with gasoline turn into golden nectar after two years in the bottle.

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...it's fine if it's fermenting.
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Old 10-29-2012, 07:56 PM   #13
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You should try to start by learning to control your fermentation from the sounds of things.

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Old 10-30-2012, 04:31 AM   #14
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Originally Posted by Halbrust View Post
I don't like JAOM.
...
Remember that it's hard to make bad mead. I've seen mead that tasted like vomit mixed with gasoline turn into golden nectar after two years in the bottle.
This needs to be a banner at the top of the mead forum
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Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

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Old 10-30-2012, 07:02 PM   #15
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Quote:
Originally Posted by Halbrust View Post
I don't like JAOM.
But a mead recipe doesn't need to be complicated!!!

Somewhere around 3lbs honey/gallon. A little acid. Some kind of nutrient to keep the yeast happy. Yeast and water.

Here's a super easy recipe for a 5 gallon batch:
15 lbs of honey
juice of 5 lemons
1 lb of raisins (chopped)
water to 5 gallons
yeast (anything from wine to champaigne to ale) - I took first place using a saison yeast, and think a hefe strain would be nice.

Remember that it's hard to make bad mead. I've seen mead that tasted like vomit mixed with gasoline turn into golden nectar after two years in the bottle.
I have some of that....Thanks for the encouragement!!!
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Old 10-31-2012, 11:34 AM   #16
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all looks good, and Gd luk with it!

MzAnnie : evething looks fine..... although im no pro.. i cant see anything wrong....
But i have resently read that you shouldnt add nutrient to the yeast starter... just clean warm water...personly never done that as i have always wanted to get the yeast alive and kick b4hand... but as suggested (forgive me, i have forgotten where i found that) just 20 min warm water.. and add the nutrient to the must.
dont know wot this does, but iether way i guess ya cant go wrong!

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Old 11-01-2012, 12:09 PM   #17
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I was going to start this, but I was reading another post and was very intrigued by the dried elderberries. I did not know that they could be bought like that, and I wasted mine on some crap watermelon wine. So I think I am going to purchase the elderberries and see what is what. Like I said before, I find honey absolutley disgusting, I keep trying it, and I keep hating it, so I am NOT looking forward to making this mead, AT ALL. But the husband is grateful for your replies. He keeps bugging me, and I keep telling him I need more info!

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Old 11-01-2012, 12:46 PM   #18
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Like I said before, I find honey absolutley disgusting, I keep trying it, and I keep hating it, so I am NOT looking forward to making this mead, AT ALL.
them's fightin' words!
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Old 11-02-2012, 02:14 PM   #19
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them's fightin' words!
:d
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Old 11-02-2012, 05:38 PM   #20
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Mead tasted like honey the same way wine tastes like grapes.

It can, and sometimes does, but most the time does not.

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...it's fine if it's fermenting.
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