If you look over at the Gotmead forums, their excellent "NewBee" guide is linked in the left hand side dialogue/links box (yellow background colour) is a very helpful read to the new mead maker.I have looked for recipes for basic mead recipes. I have one but I am not to sure what I have to do to get it started. Do I have cook the honey? What do I need to do to get started?
No, use bread yeast. Champagne yeast will take it dry, magnifying the bitterness if the pith. This recipe is good the way it is.
Probably not.Thanks for all the input. One more question. I was wanting to make 2 Batches but only have 6lbs of honey. Would cutting it down to 3lbs per batch have a big negative effect on alcohol content or anything else? Thanks again for all the input.
Wotcha Creamy, not seen you posting around the bazaars recently....I'm certainly not the pro that bloke is, but I will tell you that after 30+ gallons... its a good recipe the way it is, it is difficult to mess up too badly, and it is far too drinkable for your own good.
Wotcha Creamy, not seen you posting around the bazaars recently....
Anyway, I'm no Pro! Just a bloke who's fascinated by the making of mead (especially traditionals).
I make far too much and don't drink enough of it. I'm bone bleedin' idle when it comes to bottling, hence I get to bulk age quite successfully
But I made about 5 gallons of JAO before I realised my screw up, making it to imperial gallon quantities, rather than US gallon ones. Hence finding out that it still seemed to taste fine when a little less sweet.
Dry (yes I have made a couple with wine yeast, but they've always needed back sweetening to mask the bitterness) is .......... bleargh! It's not a good dry recipe, though if it was made with just the zest and segmented flesh it might be fine - I've been too damn lazy to find out !
So it's just easy to try and help others not to make the same mistakes that I have (a lemon based variant wasn't too bad either, but damn! a lime variant was disgusting).....
Whoops guess i filled the carboy to full. One of them the airlock & bung blew off. The other one is leaking all over. Boy i am anxious to find out what this is gonna taste like. I have to wait at least 2 mos before a Taste test. Then another few months after that before i can drink a bottle.
Wotcha Creamy, not seen you posting around the bazaars recently....
Anyway, I'm no Pro! Just a bloke who's fascinated by the making of mead (especially traditionals).
I make far too much and don't drink enough of it. I'm bone bleedin' idle when it comes to bottling, hence I get to bulk age quite successfully
But I made about 5 gallons of JAO before I realised my screw up, making it to imperial gallon quantities, rather than US gallon ones. Hence finding out that it still seemed to taste fine when a little less sweet.
Dry (yes I have made a couple with wine yeast, but they've always needed back sweetening to mask the bitterness) is .......... bleargh! It's not a good dry recipe, though if it was made with just the zest and segmented flesh it might be fine - I've been too damn lazy to find out !
So it's just easy to try and help others not to make the same mistakes that I have (a lemon based variant wasn't too bad either, but damn! a lime variant was disgusting).....
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