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Old 02-12-2006, 12:06 AM   #31
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Quote:
Originally Posted by brandonj
Yes I have and it's quite good. I can only imagine what it's potential could be but I don't have any left over to age
Did you use bread yeast? I'm not sure that stuff will age well anyway! Better to drink it early
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Old 02-12-2006, 12:08 AM   #32
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Yes, those on the GotMead forum have had success in aging it so it shouldn't hurt to try a bottle or two.
Joe said he had some aged 2 years that was very good. He's guessing it will continue to age well up to five years.

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Primary 1: AIR (no 5 gal carboy's left to rack to *cry* must buy more!)
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Primary 3: 1 gal Joe's Ancient Orange Mead Start 2/10/06
Primary 4 1 gal Cyser OG 1.105 start 2/11/06
Primary 5 1 gal Maple Mead
Secondary 1: 5 gal Cider OG 1.085 Start 2/4/06
Secondary 2: 5 gal Mead Grav 1.032 Start 2/2/06
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Old 02-13-2006, 12:22 AM   #33
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brandonj,

Have you ever made this in a five gallon batch? If so, what modifications if any did you make? I figure multiply everything times 5, but after reading posts in that link you listed, I'm not sure 5 oranges would work out.

Would you say this recipe comes out sweet or dry?

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Old 02-13-2006, 03:28 AM   #34
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It has come out sweet for me. If you read the thread on GotMead where it's posted people have scaled it up to 2 and five gallon batches with some minor problems due to the oranges. I haven't made anything larger than a 1 gal batch myself. Joe made it to be as foolproof as possible if the directions are followed to the T. People have had problems when they've altered elements of it. It's made for the beginning mead maker to show how easy it is so they can get their feet wet. I have a 5 gal batch of traditional mead going that is going to be a year or more before it's ready so I like to make it because I can have some in 2 months that is drinkable to tide me over . A mead I've really been considering is making a honey/maple syurp mead. I will as soon as I can get a 1 gal primary free.

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Primary 1: AIR (no 5 gal carboy's left to rack to *cry* must buy more!)
Primary 2: AIR
Primary 3: 1 gal Joe's Ancient Orange Mead Start 2/10/06
Primary 4 1 gal Cyser OG 1.105 start 2/11/06
Primary 5 1 gal Maple Mead
Secondary 1: 5 gal Cider OG 1.085 Start 2/4/06
Secondary 2: 5 gal Mead Grav 1.032 Start 2/2/06
Secondary 3: 1 gal Cider
Secondary 4: 1 gal spiced Cider start 2/11/06

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Old 02-20-2006, 08:05 PM   #35
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I went to the Internation Mead Festival in Boulder on the 11th. There were some incredible meads there. According to the literature, there were 97 different meads from 30 makers, each pouring out 1 oz samples. www.meadfest.org

Here's a few highlights and places to look.

One of the ones that really stuck out to me was Makan Meadery's iQhiliji Chili mead (www.iqhiliki.co.za), made with african birdseye chile peppers. It had this great burn all the way down the throat, like drinking bees. Awesome.

Pasieka Maciej Jaros & CORPO Gadek Rogalski Sp. J. (www.corpo.biz.pl) had some really nice meads (all aged 6-8 years), but they're not sold in the U.S. yet.

Stawski Imports (www.stawskiimports.com) does some great polish style meads in Chicago. I highly recommend them, they were one of my top choices.

Rabbit's Foot (www.rabbitsfootmeadery.com) had a sparkling lemon cyser that was like a nifty lemonade. It was a very nice change of pace.

Dogfish Head craft Brewery (www.dogfishhead.com) had Midas Touch Golden Elixer, a Braggot (honey/malt) with saffron and white muscat grape designed after a recipe found in king Midas' tomb.

Edit: Fixed broken link for Makan Meadery

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Old 02-20-2006, 08:30 PM   #36
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I made a batch of Mead 10 years ago. It never did mellow. It was very dry and not sweet at all. It definitely had a bite to it. I didn't like it nor did anyone else who tried it. I finally threw it out last year.

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