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Old 03-17-2014, 11:54 PM   #91
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Just mixed this up first go at a mead since closet stuff in high school a buddy made that tasted like crap so anything will be better but this smells amazing already. I think I'm going to let this ferment out then bottle and have for next fall. I had an og of 1.074 but I'm thinking probably a bit higher since I couldn't get all the honey mixed in is that a reasonable assumption or no?


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Old 04-16-2014, 02:52 AM   #92
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I just followed the recipe from the original poster, except a little less honey. My OG came out to be 1.072. I used a Yeast Nutrient. I was impressed that I had bubbles in my air lock within 2 hours! This is my first Mead. I'm planning on it being ready by Christmas this year.

Just to clarify, when a mead recipe calls for 1oz of Nutmeg (or any other spice) is it assumed that this is a whole or ground spice? Does it make a huge difference?

Also, being new to this forum, I can't find information on nutrient additions during the fermentation. I'd like to know if/when I should be doing this with this recipe and others.

Thanks

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Old 04-16-2014, 04:11 AM   #93
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tagging to follow. Come fall and the apples are ready I will have to try

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Old 04-16-2014, 01:55 PM   #94
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I prefer to use whole spices, the powdered/ground kind sometimes don't clear, even with finings. You can find more info on staggered nutrient additions(SNA) in the Mead Forum, this is the recipe forum; loads more info in the stickies over there :-)

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Old 05-09-2014, 08:17 PM   #95
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I just transferred this to my secondary where it will keep till about December. The taste is not that great right now. No apple of cinnamon flavors at all. Almost a hot, floral taste. My SG right now after 25days is .996.
Hopefully those flavors will come out after another 8 months bulk aging.

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Old 06-25-2014, 01:50 PM   #96
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I cannot completely remember the exact recipe but if anyones interested i can get it from my buddy. i made a 5 gallon batch of hot apple pie that my friend had found on the internet he made his 5 gallons to the exact recipe i made mine by fermenting all the juice and ciders ahead of time then added the everclear and bottled. mine was very hot his was very sweet. i let mine sit and tried it from time to time about 6 months apart and could see a drastic change every time. its about 3 years now and this stuff is nice and mellow no heat or trace of everclear at all but wow does it ever pack a punch.if you hide a 5 gallon batch away from your self in the celler you'll not regret it.

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Old 07-06-2014, 06:06 PM   #97
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Well this is my first post and my first start at homebrewing all in one
Started with
5 gallons of organic apple juice
5# of clover honey
1# light brown sugar (stupid store didn't have dark)
1# priming sugar
1oz ground nutmeg
2 cinnamon sticks
1 pack of lalvin 1118

Used StarSan to sanitize everything. Added 2 gallons of the apple juice to the carboy. Heated the sugar and nutmeg (fresh ground, my hand still hurts lol) with about a half gallon of juice till the sugar was dissolved. Added the honey to the carboy and shook it to mix with the juice. I did rehydrate the yeast per instructions on the packet. Added the sugar/juice from the stove and the last 2 1/2 gallons of juice and then the yeast.
Took a SG reading and got 1.160. That seams really high (again, first time brewing anything) compared to what others have posted on this thread. Do you think my reading was wrong? I took it before adding the yeast.
As a side note my son liked drinking the juice/honey mix that I used to take the reading lol. It's sitting in my basement now w/ the air lock on and an ambient temp of 73*F.

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