That seems to be a common question when it comes to mead
Anyway, I've been planning to try a gallon of JAOM soon. Today I happened to look at a sachet of mulling spices my wife picked up at the winery that's in the DFW airport. It contains dried orange peel, cinnamon sticks, cloves, nutmeg etc...
In short, almost everything that's in Joe's Ancient Orange Mead except the water, honey, yeast, and raisins...
So I was thinking about just for kicks, making up a gallon batch with about 3 1/2 lbs honey, a handful of raisins, a packet of bread yeast, and tossing in the mulling spices instead of the rest of the ingredients.
Ideas/suggestions?
Since it has dried orange peel, should I perhaps add a cup of orange juice?
Has anybody used craisins instead of regular raisins? I think we have some already, so I thought about using them instead.
I'm probably going to get the honey and try to get this going this weekend, so if you're gonna try & stop me, you'd better hurry....
edit: If you're going to suggest a different yeast, don't bother--JAOM calls for bread yeast, and I want the sweetness.
Anyway, I've been planning to try a gallon of JAOM soon. Today I happened to look at a sachet of mulling spices my wife picked up at the winery that's in the DFW airport. It contains dried orange peel, cinnamon sticks, cloves, nutmeg etc...
In short, almost everything that's in Joe's Ancient Orange Mead except the water, honey, yeast, and raisins...
So I was thinking about just for kicks, making up a gallon batch with about 3 1/2 lbs honey, a handful of raisins, a packet of bread yeast, and tossing in the mulling spices instead of the rest of the ingredients.
Ideas/suggestions?
Since it has dried orange peel, should I perhaps add a cup of orange juice?
Has anybody used craisins instead of regular raisins? I think we have some already, so I thought about using them instead.
I'm probably going to get the honey and try to get this going this weekend, so if you're gonna try & stop me, you'd better hurry....
edit: If you're going to suggest a different yeast, don't bother--JAOM calls for bread yeast, and I want the sweetness.