DeadGuyNick
Well-Known Member
Over in this thread I received the suggestion to try Joe's Orange Ancient Mead. I only have about 2 months left before I head back home (across the Pacific) and needed something quick and easy for one last brew here. I do have a few questions, though. By the way, I was planning on going for this recipe.
That's it for now. I want to get started on this Friday so that it'll be as ready as can be before I head home.
- From what I've read so far, I have the impression that adding the orange peels may make this mead a bit too sour/tart. Is this true? Would omitting the peels negatively affect the mead at all?
- I have Montrachet active dry wine yeast, or I was able to find Angel Instant Dry Yeast. I assume it's bread yeast, but everything else on the package is in Chinese. Does anyone know if this will work for this recipe, or should I just use the Montrachet?
The yeast in question:
- I am also under the impression that by using bread yeast it doesn't really carbonate, and the yeast die out sooner. Would I be able to bottle some of this, and bring it back home (5,000+ mile flight)? Would bottles exploding be a possible problem? And for bottling, I don't have a capper, nor can I get one. Would a wine bottle and cork do the trick? Or coul I somehow MacGyver a used cap on there? Doesn't seem like a good idea...
EDIT: I was actually able to find a bench capper for about $19 (I'm very surprised). Should I go the capping route or stick with corking wine bottles? I'm also not seeing bottle caps, so if I can't find any, is there anyway to reuse caps, or is that totally out of the question? Sorry if that's a really dumb question.
- Are there any other suggestions you would like to offer to help me get the best product in this short time?
That's it for now. I want to get started on this Friday so that it'll be as ready as can be before I head home.