DuffmanAK
Well-Known Member
So first off, I have read the FAQs, and I am 90% sure what I have planned will be fine, but would just like that personal reassurance of "yes, it'll be fine". So I've been brewing beer only for a few months, but have kicked out 5 good batches (good as in, no infections, and they *gasp* taste like beer).
I'm now looking to try a mead and just need some quick clarification. I was looking at the Joe's Orange Ancient Mead post in the recipe forums, then saw malkore make some suggestions to tweak the recipe. I'd like to follow his/her tweaks, so I'll detail here what I plan to do. I welcome any critisim out there on this:
Yield: 3 gallons
9lbs Wildflower Honey
3 Large Oranges
2 Cinnamon Sticks
2 Whole Cloves
Wyeast Sweet Mead Yeast
Yeast energizer
Yeast nutrients
Boil 3 gallons of tap water for 15 minutes. I have a good amount of cholrine in my water, so with this step, I'd like to get most (some?) of that out. Should it boil longer for this?
Cool water (needed?)
Add water to honey, squeezed the orange juice, orange zest to my brewpot, steep for 10 minutes at 140F, then cool and strain it when you put it in the fermenter.
Add cloves, cinnamon, yeast to fermentor.
I'm now looking to try a mead and just need some quick clarification. I was looking at the Joe's Orange Ancient Mead post in the recipe forums, then saw malkore make some suggestions to tweak the recipe. I'd like to follow his/her tweaks, so I'll detail here what I plan to do. I welcome any critisim out there on this:
Yield: 3 gallons
9lbs Wildflower Honey
3 Large Oranges
2 Cinnamon Sticks
2 Whole Cloves
Wyeast Sweet Mead Yeast
Yeast energizer
Yeast nutrients
Boil 3 gallons of tap water for 15 minutes. I have a good amount of cholrine in my water, so with this step, I'd like to get most (some?) of that out. Should it boil longer for this?
Cool water (needed?)
Add water to honey, squeezed the orange juice, orange zest to my brewpot, steep for 10 minutes at 140F, then cool and strain it when you put it in the fermenter.
Add cloves, cinnamon, yeast to fermentor.