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Old 01-04-2008, 10:24 PM   #11
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Hmmm... I've wanting to try making mead and this looks like a nice and easy way to start off. Though I think I'll use something else in place of the bread yeast

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Old 02-02-2008, 06:15 PM   #12
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My batch from 12/28 is perfectly clear can I bottle it now or let it sit another 3 weeks?

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Old 02-24-2008, 10:48 PM   #13
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Here it is 2 months later. It was perfectly clear till I racked it, so I put it into a sanitized gallon jug and let it settle again before bottling.
Ended up with six 16 oz bottles and a nice glass full for later.
This stuff is much better than I was expecting. Will have a couple more gallons going this week.

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Old 02-25-2008, 12:16 AM   #14
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Just bottled this yesterday, and it was surprisingly good.

It tasted pretty hot, so hopefully that'll mellow after a few months.

Can't wait to try it in the future and then make a 5 gallon batch!

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Old 02-25-2008, 03:22 AM   #15
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Hmmm, something to do with the 18lbs of Honey I have sitting around...

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Old 03-01-2008, 06:31 PM   #16
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Just whipped up another batch the only thing I did different was split the raisins & I zested the orange and then peeled it chopped it up finer and smashed the cinnamon stick. I figured maybe more surface area should = more orange/spice flavor.

My last batch had no bitter/pithy taste at all from the orange , just hoping the smaller orange & raisin pieces will fall sooner and make for easier racking.

Here is a shot inside the jug before adding the honey.

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Old 03-02-2008, 07:12 PM   #17
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Hey Yoop, not that I'm not listening or anything but...

I have this packet of Mead Yeast, Vierka Mead Yest - dry. I bought it but didn't use it. Will it significantly change the character of this mead if I use it because I have the bread yeast as well, but figured I'd use the mead yeast.

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Old 03-02-2008, 08:20 PM   #18
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Well, I really don't know for sure. I think Joe's recipe uses bread yeast which keeps it sweet. The bread yeast doesn't attenuate very well, and the mead is left quite sweet as a result. However, the lees are very fine and powdery so that's the downside of this bread yeast.

I can't find the attenuation of your yeast online, so I really can't answer that question. However, if it makes it too dry, you can always sweeten it up afterwards by stabilizing and sweetening (if you're not planning on carbing it).

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Old 03-10-2008, 01:44 AM   #19
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Oh HE dbl hockeys!! I'll make this one into a 5 gallon batch without the pith so I'll skin'em I feel like 5 sticks of cinnamon for 5 gallons may be a bit much. I try just one or two and see also I had already bought a sweet mead yeast so I'll use that. I know man, sorry it's not ancient anymore but I'll still give Joe the credit if my changes turn out for the good!

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Old 03-10-2008, 04:50 AM   #20
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I pitched the mead yeast without re-hydrating, just put it in there. However, I had run cold water into the carboy on top of the honey, which cooled it way down and separated it. I let it sit to room temp (~71F) and then pitched. It is going pretty slow, with a couple inch layer of honey on the bottom and oranges on top. This may take a while...

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