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brewsbrothers · 10-23-2009, 06:17 PM

Hey all mead fans, I am a Mead brewing virgin and want to take a small crack at it anyone have a good "easyish" mead recipe. I am planing on just fermenting it in two half gallon growlers corked and airlocks. I have never even tried Mead before so this is a 100% total experiment. But I am excited so help me out if you can?

jcobbs · 10-23-2009, 06:28 PM

Search Joe's Ancient Orange Mead (JAOM) on this forum. Can't go wrong. Don't mean to get carried away recommending other sites, but Joe Mattoli (the "J" in JAOM) also has some other quick and easy mead recipes over on gotmead.com. Only problem with JAOM and your growlers is the recipe calls for orange wedges and raisins. You might have to substitute OJ for the wedges. But that will work too--good luck!

thorson138 · 10-23-2009, 08:25 PM

3 lbs honey
3/4 of a gallon water
1/2 tsp energizer
aerate by shaking several minutes
add pack of yeast
if you want add spices
let it sit under air lock till it's done

**Torg** · 10-24-2009, 02:57 AM

Quote:

Originally Posted by thorson138

3 lbs honey
3/4 of a gallon water
1/2 tsp energizer
aerate by shaking several minutes
add pack of yeast
if you want add spices
let it sit under air lock till it's done

You will want to rack that to a secondary. Mead is 2.5lbs to 3lbs per gallon of water. Also do not forget to heat the honey (to about 150F) and skim off the wax before you brew it.

**AZ_IPA** · 10-24-2009, 03:20 AM

Quote:

Originally Posted by Torg

Mead is 2.5lbs to 3lbs per gallon of water.

well, it entirely depends on what type of mead is being made - uber dry to sweet. you could do 2 to 4+ lbs per gallon.

Quote:

Originally Posted by Torg

Also do not forget to heat the honey (to about 150F) and skim off the wax before you brew it.

what wax? I never heat the honey - I just heat the water to about 115, which is usally enough to dissolve the honey.

**Torg** · 10-24-2009, 03:26 AM

Quote:

Originally Posted by AZ_IPA

well, it entirely depends on what type of mead is being made - uber dry to sweet. you could do 2 to 4+ lbs per gallon.

what wax? I never heat the honey - I just heat the water to about 115, which is usally enough to dissolve the honey.

When you heat it a yellowish foam will develop. This is wax. If you are using commercial honey then it probably will not be an issue. Just like you can get away with not hydrating your yeast. With local honey this step is almost imperative.

**AZ_IPA** · 10-24-2009, 03:40 AM

Quote:

Originally Posted by Torg

With local honey this step is almost imperative.

What happens if you don't skim it? wouldn't it just become part of the lees? I would also think that it may (the wax) provide some nutrients.

Then again, I'm a mead hack that has only used store bought clover - although I'm prepping for a big batch of cherry melamel with wild orange blossom honey, so I'm eager to learn.

**Torg** · 10-24-2009, 03:55 AM

Quote:

Originally Posted by AZ_IPA

What happens if you don't skim it? wouldn't it just become part of the lees? I would also think that it may (the wax) provide some nutrients.

Then again, I'm a mead hack that has only used store bought clover - although I'm prepping for a big batch of cherry melamel with wild orange blossom honey, so I'm eager to learn.

I have never tired after I was shown a bottle with what looked like lumps in it. I believe it was pectin with wax. Separating it has always just been part of my brewing mead. As for nutrients I am almost sure it does not, as it does not dissolve.

I think you will find making melomel to be very rewarding. You might want to think of using pectic enzyme too, especially if you are using raw fruit. Go luck.

**AZ_IPA** · 10-24-2009, 04:00 AM

huh, interesting. Something I might need to consider with my upcoming wild honey batch.

nealf · 10-24-2009, 11:39 AM

I've used local honey and didn't heat at all. My mead is crystal clear and I didn't run into any issues. I have often heard if you heat the honey you are driving off some of the more delicate aromatics. At this point I believe that either will produce a fine mead; however, I will continue to do it without heat because I am lazy, not to mention the "delicate aromatic" issue.

Obviously, YMMV.