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Old 12-31-2010, 09:53 AM   #351
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Technically the ancients didn't even know about yeast. It was wild yeast that did the fermenting. I think i will give this recipie a shot none the less :-)

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Old 01-01-2011, 05:45 PM   #352
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I popped the top on a bottle of this last night to celebrate the New Years. This bottle had aged 6 months - first batch of mead I ever made. Wonderful nose, could have sat there smelling it all night! Taste was very good as well, others in the room were very impressed as well. I recall right after fermenting it was a bit 'hot' with some fusels (fermented it at high temps not knowing any better at the time). The aging definitely mellowed it, just a very slight hint of fusels. Will get another batch going soon, but will use 71B yeast and ferment around 65 F.

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Old 01-04-2011, 06:29 PM   #353
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I am making up a gallon of this later todayand am really looking forward to it. I was also wondering about how long it would take for this to be drinkable, i would like to make some up for a friend of mine who is getting married in June so i would like to know if it would be drinkable by then. Any help would be greatly appreciated.

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Old 01-11-2011, 01:51 PM   #354
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just made this. in the end I had 1.130 OG....

I used red wine yeast - is this a problem?? what is the expected terminal gravity of this thing???

I can't wait to try it, this is my first mead....

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Old 01-12-2011, 11:39 PM   #355
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I made this recipe today. I omitted the bread yeast, replacing it with Lalvin RC 212, and I zested and juiced the orange instead of adding it cut into parts. I also added a little yeast energizer and yeast nutrient. I'm looking forward to seeing how it comes out.

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Old 01-13-2011, 04:34 PM   #356
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I also got 1.130 OG. I temperature corrected mine and it was 1.134, close enough. I've had this going for 9 days and the airlock is STILL bubbling once every 10 seconds, and I can see activity in it as well.

This was my first mead, and first time using bread yeast to ferment a drink. I thought it was awesome the bread yeast started working within 10 minutes of dumping it into the 1 gallon glass "jug".

Can't wait for this one! How should I bottle this? I'm not sure I want bottle bombs, and I think I want to slightly carbonate this. Since it's only 1 gallon, I was thinking of trying to bottle it in 6 or 8 oz bottles, if I can find them. Do I want to use beer bottle caps, or corks? Should I use PET bottles so they don't explode violently should they burst? So many questions!

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Originally Posted by 400d View Post
just made this. in the end I had 1.130 OG....

I used red wine yeast - is this a problem?? what is the expected terminal gravity of this thing???

I can't wait to try it, this is my first mead....
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Old 01-14-2011, 11:09 AM   #357
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I made 2 1 gallon batches....one normal and one with dry mead yeast...
They have both been going for 13 days and still bubbling!

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Old 01-19-2011, 12:24 AM   #358
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This is pretty much the first 1 gal batch that I started on Sunday. Bubbling away now!

I'm going to get a few more 1 gal bottles and airlocks and try some different recipes, then probably take my 6.5 gal bucket to start a 5 gal batch of traditional.

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Old 01-21-2011, 07:33 PM   #359
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I bottled a batch in wine bottles with a cork...weeks/months later it poured as if carbonated. So to be on the safe side next time I will be bottling in beer bottles.

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Old 01-21-2011, 11:38 PM   #360
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Can this stuff be carbonated?

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