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Old 10-05-2012, 10:47 PM   #31
marundel
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MeadLover... was that old newsletter you mentioned the Foamy Express by any chance? I thought I may have recognized your original post recipe.

HanasHoney... a lot of people like to get their mead out of the primary fairly quickly. I use a bit more honey (about 3.6 pounds per gallon), so usually end up in the primary for 4-6 weeks. I then go into the secondary until I get negative pressure on the airlock (air starts getting sucked in rather than blown out). I then rack once every 6-8 weeks for about a year to clarify and age. I never use sulphites and only rarely use sorbate (usually when I want to sweeten late in the game.) I never use artificial clarifiers, but frequently use vibration (placing the carboy on top of a fridge or clothes dryer) and chilling to help with the clearing.

The important thing with the mead is that by the 6 month mark, it should taste the way you want it and be the sweetness level you're looking for, and just need to age to take the hard edges off. If you're drinking it before it's a year old, you're too anxious. If before it's 2 years old, you're missing out. I actually just gave away the last of a batch of cyser I brewed in 2001 that took the Silver in the AHA nationals in 2005. Last month, it was outstanding!!!

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Old 10-08-2012, 10:33 AM   #32
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Originally Posted by marundel View Post
MeadLover... was that old newsletter you mentioned the Foamy Express by any chance? I thought I may have recognized your original post recipe.
I wish I could remember what the newsletter was. Foamy Express doesn't sound familiar but I can't be sure. The other thing is it could have been reprinted in a few.
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Primary: Bucksnort Brown Ale, Black IPA, Chai Brown Ale, Chocolate Porter
Secondary: Winter Mead, Peach Ginger Mead
Tertiary: Caramel Apple Mead
Bottled: Honey Brown Ale, Cream Ale
On Deck: not sure

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Old 10-11-2012, 02:57 AM   #33
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Hi there- thanks for your feedback - after bottling back in march, we opened a bottle (I used 750cl) and wow had it changed for the better. Strong, but smooth. It was the hit of the party !

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Old 10-15-2012, 01:59 PM   #34
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Quote:
Originally Posted by HanasHoney View Post
Hi there- thanks for your feedback - after bottling back in march, we opened a bottle (I used 750cl) and wow had it changed for the better. Strong, but smooth. It was the hit of the party !
Glad to hear it!
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Primary: Bucksnort Brown Ale, Black IPA, Chai Brown Ale, Chocolate Porter
Secondary: Winter Mead, Peach Ginger Mead
Tertiary: Caramel Apple Mead
Bottled: Honey Brown Ale, Cream Ale
On Deck: not sure

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Old 01-25-2013, 03:54 PM   #35
velatim
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I really want to try this now! Thanks for the recipe!

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Old 02-02-2013, 03:58 PM   #36
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What did you use to sweeten once you killed the yeast? Just more honey? How carbonated should this be? Do I need to use tablets to carbonate and if so what is the usual recommendation of tablet to use?

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Old 02-04-2013, 04:58 PM   #37
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What did you use to sweeten once you killed the yeast? Just more honey?
http://www.midwestsupplies.com/wine-...ner-500ml.html This is what I used to kill the yeast and resweeten. I'm not sure I would use it again as I don't know the specifics and have learned more now about controlling the fermentation. I have a batch in my basement right now and I have changed several things about it. When I see how it comes out I'll post an update. But, as for yeast killing, I used potassium sorbate, and for sweetening I will just add honey.

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How carbonated should this be? Do I need to use tablets to carbonate and if so what is the usual recommendation of tablet to use?
I have never carbonated this mead, in fact, I hardly make any carbonated mead. If someone else has advice on carbonating this, please feel free to help out.
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Primary: Bucksnort Brown Ale, Black IPA, Chai Brown Ale, Chocolate Porter
Secondary: Winter Mead, Peach Ginger Mead
Tertiary: Caramel Apple Mead
Bottled: Honey Brown Ale, Cream Ale
On Deck: not sure

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Old 02-05-2013, 02:02 PM   #38
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Thank meadlover. So there is no risk of oxidation if you don't carbonate the mead while bottling? I am used to beer making where carbonation is key. Didn't know if that translates to mead.

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Old 02-12-2013, 10:14 AM   #39
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Originally Posted by everdead View Post
Thank meadlover. So there is no risk of oxidation if you don't carbonate the mead while bottling? I am used to beer making where carbonation is key. Didn't know if that translates to mead.
As far as I know, no. As long as you're careful and fill the bottles you should be good. Mead is no different than wine, they will both oxidize. I know some people will use bottled CO2 and blanket each bottle to protect it. I've never had a problem with it and I just fill completely using my wand and cork.
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Primary: Bucksnort Brown Ale, Black IPA, Chai Brown Ale, Chocolate Porter
Secondary: Winter Mead, Peach Ginger Mead
Tertiary: Caramel Apple Mead
Bottled: Honey Brown Ale, Cream Ale
On Deck: not sure

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Old 06-16-2013, 09:51 PM   #40
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any pictures of this. I am thinking about brewing up a batch of this soon for x-mas and am just wondering how it looks

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