Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > One Gallon Mead Recipe Anyone??

Reply
 
LinkBack Thread Tools
Old 10-23-2009, 06:17 PM   #1
brewsbrothers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Tonawanda, Ny
Posts: 58
Default One Gallon Mead Recipe Anyone??

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?

__________________
brewsbrothers is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2009, 06:28 PM   #2
jcobbs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Alabama
Posts: 469
Liked 5 Times on 5 Posts

Default

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!

__________________
Hickory Glynn Winery & Brewery
jcobbs is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2009, 08:25 PM   #3
thorson138
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: USA
Posts: 118
Default

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

__________________
thorson138 is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2009, 02:57 AM   #4
Torg
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: DFW, TX
Posts: 151
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Quote:
Originally Posted by thorson138 View Post
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.
__________________
Torg is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2009, 03:20 AM   #5
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 42,217
Liked 6069 Times on 5303 Posts
Likes Given: 711

Default

Quote:
Originally Posted by Torg View Post

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 View Post
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.
__________________
AZ_IPA is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2009, 03:26 AM   #6
Torg
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: DFW, TX
Posts: 151
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Quote:
Originally Posted by AZ_IPA View Post
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.
__________________
Torg is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2009, 03:40 AM   #7
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 42,217
Liked 6069 Times on 5303 Posts
Likes Given: 711

Default

Quote:
Originally Posted by Torg View Post

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.
__________________
AZ_IPA is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2009, 03:55 AM   #8
Torg
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: DFW, TX
Posts: 151
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Quote:
Originally Posted by AZ_IPA View Post
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.
__________________
Torg is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2009, 04:00 AM   #9
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 42,217
Liked 6069 Times on 5303 Posts
Likes Given: 711

Default

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

__________________
AZ_IPA is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2009, 11:39 AM   #10
nealf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Hiram, GA
Posts: 1,352
Liked 7 Times on 7 Posts

Default

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.

__________________
nealf is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
2 Gallon Recipe VS Full 5 Gallon Boil hal simmons General Techniques 25 04-14-2011 01:27 PM
How do I scale a 5 gallon recipe to a 6 gallon yield? (extract) skahorse Recipes/Ingredients 7 10-18-2009 02:36 AM
Made 5 gallon batch for 6 gallon recipe bigolbigbelly All Grain & Partial Mash Brewing 5 08-26-2009 12:32 PM
1 gallon mead Fire_travels Mead Forum 7 02-11-2007 09:33 PM
15 gallon mead chips7297 Mead Forum 3 06-28-2006 02:49 AM