JensenDiamond
New Member
Hi all, i've started brewing a honey mead from a book i was given by a friend of mine
"Sacred and Herbal Healing Beers" by Stephen Harrod Buhner
there are hundreds of recipies in the book and we picked one that looked simple enough, though it was 20 gallons. we reduced the quantity to 1 gallon.
the directions below are reproduced from the book.( there is a question in here honest, just keep going)
"Take 20 gallons of the best spring-water can be gotten and put over the fire, and let stand for two or three hours, but suffer it not to boil, and to every gallon of water add three pound of virgins honey (!?!), and let it gently boil an hour or more, and take off the scum in the boiling and when almost cold add two spoonfulls of ale-yeast to every gallon, and let so work for two days then barrel it up and add to every gallon of liquor Nutmeg,Mace, Cinnamon in powder each half an ounce, tye it up in a bag and cast it into the liquor, then stop it close for a month, two or three, the longer the better, draw it out and bottle it, and a bit of Loaf-Sugar"
ok here are the questions you have all been waiting for>>>>>
i am concerned about the fermentaion time scale after reading several threads on this site would it be safer to leave it longer?
after close to 36 hours there is no froth, regularly discribed as a good sign of fermentaion starting, as there is no direction to activate the yeast i didn't, could this be the problem? it's dried wine yeast as no other was available at the time
currently the fermentaion is (hopefully) happening in a large bucket in the garage the temp of the liquid this moring was 59F and the SG reading has not changed from th original 1.264. Could the garage be too cold?
lastly is it possible to rescue the situation??
i'd quite like to be able to and with the home-brew at my mates wedding in about 10 weeks (another reason to use this quick recipe)
thanks in advance
"Sacred and Herbal Healing Beers" by Stephen Harrod Buhner
there are hundreds of recipies in the book and we picked one that looked simple enough, though it was 20 gallons. we reduced the quantity to 1 gallon.
the directions below are reproduced from the book.( there is a question in here honest, just keep going)
"Take 20 gallons of the best spring-water can be gotten and put over the fire, and let stand for two or three hours, but suffer it not to boil, and to every gallon of water add three pound of virgins honey (!?!), and let it gently boil an hour or more, and take off the scum in the boiling and when almost cold add two spoonfulls of ale-yeast to every gallon, and let so work for two days then barrel it up and add to every gallon of liquor Nutmeg,Mace, Cinnamon in powder each half an ounce, tye it up in a bag and cast it into the liquor, then stop it close for a month, two or three, the longer the better, draw it out and bottle it, and a bit of Loaf-Sugar"
ok here are the questions you have all been waiting for>>>>>
i am concerned about the fermentaion time scale after reading several threads on this site would it be safer to leave it longer?
after close to 36 hours there is no froth, regularly discribed as a good sign of fermentaion starting, as there is no direction to activate the yeast i didn't, could this be the problem? it's dried wine yeast as no other was available at the time
currently the fermentaion is (hopefully) happening in a large bucket in the garage the temp of the liquid this moring was 59F and the SG reading has not changed from th original 1.264. Could the garage be too cold?
lastly is it possible to rescue the situation??
i'd quite like to be able to and with the home-brew at my mates wedding in about 10 weeks (another reason to use this quick recipe)
thanks in advance