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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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.
Hmmm, something to do with the 18lbs of Honey I have sitting around...
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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.
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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Every pirate lives for something different. For some, it's the open sea. For others (the masochists), it's the food. For you, it's definitely the fighting. Two things complete your pirate persona: style and swagger. Maybe a little too much swagger sometimes -- but who really cares? Arr!
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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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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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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Every pirate lives for something different. For some, it's the open sea. For others (the masochists), it's the food. For you, it's definitely the fighting. Two things complete your pirate persona: style and swagger. Maybe a little too much swagger sometimes -- but who really cares? Arr!
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