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Old 03-25-2010, 02:46 PM   #11
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Could you use clover honey as well?

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Old 03-25-2010, 03:26 PM   #12
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Could you use clover honey as well?
Absolutely. Just keep in mind that the better quality honey you use, the better mead comes out.

Clover honey results in a very simple mead. Often it's used for fruit meads. Try fermenting it with blueberries or other fruit. Just be careful the fruit doesn't clog the airlock, otherwise this happens:


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Old 03-25-2010, 03:31 PM   #13
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Defiantly planning some mead towards the end of summer when I pull honey from the bee hive! Thanks for inspiration and motivation
Who doesn't want you to make mead??

I've wanted to try making a mead, but I also want to try it before I make it. No use in spending over a year one something I may hate :P
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Old 03-25-2010, 07:55 PM   #14
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Wow that looks like it was quite an explosion. Could you leave it in the primary for longer then a month or would the yeast cake put in some off flavors after a while?

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Old 03-25-2010, 08:57 PM   #15
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Wow that looks like it was quite an explosion. Could you leave it in the primary for longer then a month or would the yeast cake put in some off flavors after a while?
That's my question as well. Could I just leave it in the primary for 9-12 months and then bottle it or would it be better to bottle after a month and let the bottles set?
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Old 03-25-2010, 09:02 PM   #16
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Wow that looks like it was quite an explosion. Could you leave it in the primary for longer then a month or would the yeast cake put in some off flavors after a while?
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That's my question as well. Could I just leave it in the primary for 9-12 months and then bottle it or would it be better to bottle after a month and let the bottles set?
A lot of people will wait until fermentation is complete (usually 1-2 months, sometimes faster depending on several factors), rack off the lees (yeast, sediment), and then wait until completely clear to bottle.
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Old 07-02-2010, 10:23 PM   #17
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A couple things to note here, first off I'd recommend always boiling your water and honey into a wort before adding to your fermenter, you never know what pathogens or just odd flavor additives may have ended up in or on your honey bottles.
I've also found that a yeast starter goes a long way with mead, since the fermentation is typically so slow to begin with you want your yeast as happy as it can be by the time you pitch it.
Honey lacks yeast nutrients which is why the fermentation is typically so slow, one can utilize a Yeast Nutrient and Diammonium Phosphate (a mineral suppliment) to expedite a healthier fermentation.

Also if you're concerned about your fruit additives clogging your airlocks, you might try a concentrate instead of raw fruit. I use Welsh's juice extract in my melomel to great success.

Thanks for the tut'

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Old 07-02-2010, 10:32 PM   #18
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A couple things to note here, first off I'd recommend always boiling your water and honey into a wort before adding to your fermenter, you never know what pathogens or just odd flavor additives may have ended up in or on your honey bottles.
Boiling is not needed. You can do it, but it's not needed.
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Old 07-07-2010, 11:38 AM   #19
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Boiling is not needed. You can do it, but it's not needed.
Yes, there are two camps of thought on this one, and it's been argued back and forth for a while. In the end, both ways make mead, you just have to decide for yourself which makes the best mead for you.

Personally, I'm a no-boil guy. Primarily because I'm lazy, but also because a lot of the honey I use has been processed already, and is very clean. More raw honeys, like those straight from the hive will benefit from heating up (don't boil!) and skimming all the junk that comes to the top. If you want more on the heat/don't heat debate, search the mead forum, there's plenty there.
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Old 10-12-2012, 03:15 PM   #20
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What temperature is this fermented at? What temperature is it 'condition' (is that the right term) after racking once?
This is a 4L or 1gallon carboy to 3lbs of Honey?

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