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Old 10-27-2009, 03:46 PM   #11
discgolfin
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Jul 2007
Chicago, Il.
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had 10# clover Honey so I gave this a try.. OG was 1.17 so I will give updates with FG. I was hoping for a bigger mead say 14 to 17% and be in the desert or sweet wine relm..

Jay
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Old 09-06-2010, 03:27 AM   #12
Anubis
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Jul 2010
Seattle
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Any update on this???
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Old 09-06-2010, 03:29 AM   #13
Revvy
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Dec 2007
"Detroitish" Michigan
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Check back in 2028
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Old 09-06-2010, 04:08 AM   #14
Reno_eNVy
 
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Oct 2008
Reno, Nevada
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Quote:
Originally Posted by Revvy View Post
Check back in 2028
I lol'd
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Old 10-11-2010, 04:33 PM   #15
centerfieldeight
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Sep 2010
Victorville ca
Posts: 10

Quote:
Originally Posted by Judasbot View Post
Holy crap....you guys have got some patients.

-Jbot
no kidding I am only 23 years old so to make a mead that is basically is old as I am is unfathomable to me.

 
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Old 10-12-2010, 02:55 AM   #16
seven9st_surfer
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Apr 2010
Pensacola, Florida
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I'm expecting my first kid in December, and I think this is a great idea. It would be awesome to open up a bottle of something on his 21st that I made for him when he was born.

One thing though, I'm a Navy pilot, which means I'll be moving around about every 3 years for the foreseeable future. How well does mead hold up to changes in temperatures, and to simply being over 20 years old? Is it easy for a batch to go bad?
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Old 10-12-2010, 04:13 AM   #17
Reno_eNVy
 
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Reno, Nevada
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I believe that due to the typical mead having a very high alcohol content, the honeys natural preservative nature (I don't know if that's altered in fermentation), plus a low pH, that meads last for a long time. I believe there is some little anecdote in "Complete Joy of Homebrewing" about C. Pap having some mead stored in crates buried at the top of a mountain that requires a couple-day hike to reach; and I think my 3rd edition book said it was 15 or so years at that point and that was published a couple decades ago IIRC.
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Old 10-12-2010, 04:25 AM   #18
trubled
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Oct 2010
bc
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Sorry to sound like a wet blanket -- but if there hasnt been age (ability) considerations in regard to protein stability, potassium meta bisulphate additions, pH, residual sugars, filtration, etc I would be celebrating her 1st or 2nd birthday without disappointment.

 
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Old 04-19-2011, 04:13 AM   #19
TheBusiness
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Mar 2011
Amsterdam
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Quote:
Originally Posted by Rookie View Post
I made a 17% cherry mead for my grandaughter Cherry when she was 2 1/2 to lay down untill she is 21. I also made a 17% raspberry mead for her brother when he was 2 1/2. Their brother is a little over 2 1/2 now and I will soon be making a 17% blackberry mead for him.
Their baby sister is two months old so I have some time to plan hers.
Haven't you guys ever seen Vacation? Chevy Chase gives Russ his "first" beer and he takes to it like a fish in water. I gotta respect anyone waiting 21 years for anything but my kids would probably sneak some by age 14!

I am very impressed though.. keep it going.
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Old 09-18-2011, 07:09 PM   #20
trich
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Aug 2009
San Francisco Bay Area
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I was wondering what your starter consisted of? Just sugar, nutrient and yeast like wine starters? What kind of yeast is best for the job?


 
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