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Old 12-31-2008, 08:22 PM   #51
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Originally Posted by bigfloppybunny View Post
I think I'm gonna make this in my Mr. Beer. How many gallons does that hold? do I need to double the amount of yeast if I make more than one gallon?
I think the Mr. Beer keg is around 2-2.5 gallons. You don't need to double the yeast, that's enough yeast.
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Old 01-01-2009, 03:06 AM   #52
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Thanks for posting this Yooper. I'm gonna try this as well...

just picked up some gallon jugs and other stuff in Colorado Springs and will be starting some ancient meads when I get home in a couple days!

Maybe ready for the summer soltice?

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Old 01-05-2009, 01:36 AM   #53
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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.

Has anyone determined if removing the rind (using only the zest and orange 'meat') helped or hurt their version of the Ancient Orange Mead? I'm planning on making a batch in the next couple days and am curious if SuperiorBrew's idea of skipping the rind was a good idea.
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Old 01-05-2009, 04:01 AM   #54
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FWIW..I've made two batches of this now..one using the JAOM recipe and the other using MAOM (only uses orange zest, not any of the white pulp)

I prefer MAOM...they both are good, but the MAOM doesn't have any of that white bittery pith taste that the white part of the orange can leave behind.

Dan

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Old 01-10-2009, 01:17 AM   #55
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Not my first mead, actually this is my third mead that I will have made. This recipe looks tasty easy and fun. I hope mine comes out as good as the recipe looks, thanks for posting.

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Old 01-10-2009, 05:36 AM   #56
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I'm in as well...

too simple and cheap and fun not to try...




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Old 01-10-2009, 03:18 PM   #57
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I started a 2 gallon batch on Thursday. Outside of using only the zest and 'meat' (no white peel) I followed the recipe as stated. However, I am curious about the fermenting temp. Originally I put the mead fermentor in my normal brewing nook where I ferment my beers. Then after a day I realized that might be too cold (around 66-68). So I moved the fermentor upstairs to a closet where it is definitely warmer.

Am I correct in assuming warmer temps (~75) is better for this mead?

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Old 01-10-2009, 09:56 PM   #58
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Yoop, how long does this take to actually ferment out. Is the 2 months to condition it? Made a gallon batch in Mr Beer the other day and of course I had to taste some 3 days later. Tasted rather good but sweet, don't know if that's the honey still fermenting. Also thinking about using the same ingredients in a batch of apfelwein, what do you think?

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Old 01-11-2009, 03:17 AM   #59
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Could you use S0 4 with this or would it completely change the taste? I've neve rmade a mead before but this one is intriguing.

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Old 01-11-2009, 12:58 PM   #60
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So even a 5 gallon batch is left in the primary fermenter for the full two months?

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