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Old 03-08-2007, 07:50 PM   #11
Aelfwyn
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Mar 2007
York, UK
Posts: 23

Yeah, that's true......Yip, I did. Nothing noticable at the minute, but it's only been going 8 hours.

Yeah, that's a good idea. I've got some plastic bottles on standby, I'll use those. Like I say, I'll let you know how it turns out...*kicks her heels*
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If at first you don't succeed....you need to drink more mead.

Primary: None - thinking about trying an ale.
Secondary: '48 hour' mead experiment
Bottled - ageing: Rose Petal and Elderflower Mead

Drinking: none

 
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Old 03-08-2007, 11:27 PM   #12
Jester4176
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Feb 2006
Houston, TX
Posts: 225
Liked 2 Times on 2 Posts


I used the Joes Ancient Orange as a base for mine. All the ingredient amounts are the same, but the steps are different.

Simmer cloves/cinnamon/nutmeg, allspice, and raisins in 1/2 cup of water for 15 minutes in a small saucepan., then add to the water/honey mixture. Simmering brings out more flavor from them. I let it ferment out for about 3 months before bottling. Doing several transfers during that time off of the sediment. Still have 2 bottles left and they're over a year old now. This one gets a helluva lot smoother with age. It's thick and VERY sweet. A lot better than Chaucher's Mead IMHO.

 
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