Joe's Ancient Orange Mead - Page 11

Nomadic_Joel · 04-01-2009, 08:21 PM

Hello!

OK OK...I know I know...dont mess with the recipe...but from reading all of the posts on JAOM...it seems there is a large % of people who have finished with the "rind/harsh/pithy" taste. I am wondering...WHY the rind? Does it add something to the must/end result?

It just seems like all risk, for no gain? I read a lot about the quality of Oranges, and how the ripening/shipping can effect the taste. I am assuming this recipie works/worked great back in the day when you would just grab an orange fresh/ripe form the tree and ferment it..

and being from Canada...everything is shipped in with regards to fresh fruit....

SO could I not just simply add the orange? perhaps even zest it a bit?

Thanks so much for your comments!

Joel.

**AZ_IPA** · 04-01-2009, 08:27 PM

The ancients didn't have an orange peeler so they had to use the rind.

Nomadic_Joel · 04-02-2009, 08:24 PM

Any OTHER thoughts on rind/no rind....why rind?

thanks..

J

KatoBaggins · 04-18-2009, 08:43 AM

Got my batch going tonight. It looks good to me. I've only had mead once, and I can't really remember what it tasted like. I'm looking forward to this one. It's got some of my favorite things in it.

Dan_of_Earth · 04-30-2009, 05:09 AM

I started a gallon of this tonight. I had everything on hand except raisins, so I substituted a handful of craisins. We'll see how it goes!

CATFISHER74 · 04-30-2009, 01:20 PM

Quote:

Originally Posted by Dan_of_Earth

I started a gallon of this tonight. I had everything on hand except raisins, so I substituted a handful of craisins. We'll see how it goes!

Craisins are good but the reason for the raisins are the tannins.

KatoBaggins · 05-15-2009, 03:11 AM

I started mine on 4/18/09. It already starting to clear. I'm getting excited to try this.

Yeastie · 05-15-2009, 05:27 AM

Quote:

Originally Posted by Nomadic_Joel

Hello!

OK OK...I know I know...dont mess with the recipe...but from reading all of the posts on JAOM...it seems there is a large % of people who have finished with the "rind/harsh/pithy" taste. I am wondering...WHY the rind? Does it add something to the must/end result?

It just seems like all risk, for no gain? I read a lot about the quality of Oranges, and how the ripening/shipping can effect the taste. I am assuming this recipie works/worked great back in the day when you would just grab an orange fresh/ripe form the tree and ferment it..

and being from Canada...everything is shipped in with regards to fresh fruit....

SO could I not just simply add the orange? perhaps even zest it a bit?

Thanks so much for your comments!

Joel.

Why do you say don't mess with the recipe? That's what home brewing is all about!!! Don't take a recipe as the gospel truth, try new things, just zest the ****ing orange and juice it if you really want.

Pronay · 06-02-2009, 05:11 PM

I'm considering racking, I know it says not to, but the fruit is starting to look really putrid after nearly a month

I also used champagne yeast, anyone else use it? It's all I had

**knipknup** · 06-02-2009, 05:23 PM

I did a champagne yeast mead. It finished at 17% abv but was like turpentine for the first two years. It has been around four years now and is reasonably good. I expect in another 5 years, it will be great.