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Old 06-30-2008, 05:49 AM   #31
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Im new to mead making and I'm wondering what kind of cloves this recipe is calling for?

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Old 06-30-2008, 10:27 AM   #32
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Im new to mead making and I'm wondering what kind of cloves this recipe is calling for?
I didn't use any clove, but a clove is a clove. Its not like a garlic clove or something, its dried flower bud that goes by the name "clove".

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Old 07-09-2008, 04:15 AM   #33
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I made a similar batch, i made one gallon, used 1 orange 2lbs honey 1 clove 1 cin stick and lalvin d47 yeast. It fermented out to 8% and it has no sweetness at all to it. I was thinking about racking into a secondary and add a pound of honey. any advice?

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Old 07-17-2008, 01:23 PM   #34
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Im new to mead making and I'm wondering what kind of cloves this recipe is calling for?
the kind of cloves you buy in the spice isle at the grocery store.

whole, not ground.

look like this: http://www.health-garden.com/photos/cloves.jpg
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Old 07-21-2008, 07:35 PM   #35
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My Maklores JAOM variation is done and bottled now. I love the aroma, but it did end up on the dry side. It tastes to me almost identical to white zinfandel but with a more interesting aroma. But I am guessing meads can traditionally fall into the dry cat anyhow.

How would you make this recipe more sweet / honey flavored?


Anyways my wife loved it, I can tolerate it. Its not bad really, I am just not much of a wine fan. But If I have to say so myself this would be one of the best wines I have had.

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Old 07-26-2008, 06:02 PM   #36
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What yeast did you use?
what was the starting and ending gravity?

to me the trick to sweet or dry is initial gravity, and using a yeast that hits an alochol level that leaves you with sweetness, or pushes you to dryness. honey ferments completely so you need to kill the yeast with alcohol to keep it sweet.

or backsweeten it, but that's not how I roll

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Old 07-28-2008, 01:30 PM   #37
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The numbers are at home, but the recipe was followed spot on, outside of the lack of clove. Everyone loves it though, although I have had other meads that have had a much sweeter finish. I am guess I could just up this recipe by a 1/2lb of honey and try again, or do you think thats to much?

How does this stuff age by the way, have you tried any after a few months?

Thanks

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Old 07-29-2008, 10:16 PM   #38
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I actually put the first bottle in the keezer the other day. maybe I'll crack it open tonite.

it could be the honey I used just had less fermentable sugar. It looked good, 100% pure unprocessed...who knows?

a 1/2 lb would sweeten it up for sure on a 1gallon batch. possibly start with 1/4 lb.

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Old 08-21-2008, 02:48 AM   #39
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I actually put the first bottle in the keezer the other day. maybe I'll crack it open tonite.

it could be the honey I used just had less fermentable sugar. It looked good, 100% pure unprocessed...who knows?

a 1/2 lb would sweeten it up for sure on a 1gallon batch. possibly start with 1/4 lb.
Updates? And some pics please.
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Old 08-31-2008, 12:24 AM   #40
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Quote:
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Updates? And some pics please.
I am curius in any updates also... I will be purchasing the ingredients tomorrow and wanted to hear about it.....
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