2brew1cup
Well-Known Member
Tnoodle how long do you age yours for?
underground and under the influence
underground and under the influence
brok3n said:I have a question... If I bottle the mead and then open one, will it eventually spoil like wine or will it be fine over the course of bottle conditioning it?
Robert,
I didn't zest my oranges on my last batch, but rather just cut thin slices of the rind. I think the slices will be easier to remove than zest would be. Be careful with the cloves too. I used three whole cloves in my 2.5 gal batch, which to me was one clove too many.
Dry it out.What would using a champagne yeast do to this recipe?
I've read to wait until the oranges drop or at least 2 months. I've only done one batch, started it in september and bottled it early this month a week or so after the oranges dropped.
One week in bottles made a huge difference, I wasn't sure id like it because I tasted it when I bottled and it wasn't that pleasant. It was amazing a week later and I could taste every ingrdient! Can't wait to see how it tastes in a few months. (Wish idve made more than one gal)
Edit: I think I used a half pound of honey less than the recipe said, its still very sweet.
hippo8046 said:Using any yeast other than bakers yeast will greatly improve the flavor of your mead. Instead of getting a bread like taste, from the baking yeast you will get something more wine or mead like.
I justed racked it a second time because it is still not clear after four and a half months. This time there was residue at the bottom, but it was not yeast. It was dark brown almost black. I remembered that I used ground cloves and cinnamon. That was a mistake since it is still cloudy.
I can't taste the orange or the spice. The aroma is mostly that of alcohol with a hint of decayed orange. The flavor is sweet nutty honey with a slight alcohol burn. The honey flavor is "big" and it is too sweet for my tastes. My brain is a bit confused ... expecting something with honey flavor to be thick and sticky. I have never tasted mead of any kind before so maybe I just am not a fan.
I tweaked a small glass and found that adding some fresh squeezed lemon juice seemed to help take the edge off the sweetness and a few grains of ground clove made it more interested. I tried heating it but this made the alcohol burn more noticeable. It was better over ice.
Mia said:SO I followed the directions and set my mead off to the side and forgot about it. Actually I did a little too well in that dept and four months later I remembered to check it. It's cleared nicely and all the rind and stuff has sunk to the bottom. Do I rack it to take the mead off the lees? Or just bottle? I can't imagine bottling successfully without getting some of the crap into the bottles... If you rack it what is everyone topping with?
SO I followed the directions and set my mead off to the side and forgot about it. Actually I did a little too well in that dept and four months later I remembered to check it. It's cleared nicely and all the rind and stuff has sunk to the bottom. Do I rack it to take the mead off the lees? Or just bottle? I can't imagine bottling successfully without getting some of the crap into the bottles... If you rack it what is everyone topping with?
I used about 1 lb blueberries and 1 tsp vanilla extract
Probably 1 half of a vanilla bean would be good
huesmann said:Can't hurt. I'd rack it first, though, get it off the bread yeast.
Any ideas on what to do with this if stuck? Been in primary for over two months and the fruit hasn't dropped- gravity is 1.062 and it tastes super hoochy. Shook it up some and nothing happened... pitch some wine or champagne yeast maybe?
huesmann said:LOL. What's with the shotgun?
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