Just introduced to mead, and already going overboard - Home Brew Forums
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Old 11-22-2011, 07:49 AM   #1
Fixmy59bug
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Nov 2011
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From the first time I was introduced to mead by a friend of mine, I have been bugging him for more, and more, and more.

finally he tells me how easy it is to make some.

So I do some reading on the process, reading recipes, and reading threads wherever I can find them.

Come time to make my first batch, I had a 1 gallon glass wine bottle, an air lock, 4 lbs of 100% raw honey (unfiltered, unblinded, undulated, uncooked), some bottled water, a package of Fleischmans active dry yeast, a small kids box of raisins, and 4 large black plums.

I combined all ingredients (except the yeast), and while the yeast was rehydrating, I was shaking the hell out of the must.

I am aiming for a semi-sweet black plum mead (would this qualify as a melomel?) I did not take a OG reading because I did not have my hydrometer yet. I pitched the yeast on 10-23-11 and let it go to work in my closet. About two weeks later fermenting had all but stopped. About another week and a half later (on 11-18--11), I racked it off the lees.

I siphoned the last 600ml or so into a wine bottle so I could separate most of the sediment. Also so I could do a gravity test and a taste test.

The gravity test was 1.011 and the taste was a little hot. So I look forward to seeing it mellow out.





 
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Old 11-22-2011, 07:56 AM   #2
Fixmy59bug
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By the way,

I say I am going overboard because I also have a 3 gallon carboy with fermenting JOAM, and another 1 gallon wine jug with fermenting spiced apple cyser.



 
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Old 11-22-2011, 08:24 AM   #3
biochemedic
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It's a good thing you clarified "overboard"... Don't worry about being overboard until you've just bottled two 6 gallon batches, have another 5 gallons bulk aging, and another 6 gallons each of cyser and spiced cider finishing fermenting...granted, the fall tends to be my busy season for mead (because of the apple cider pressing...), but I may still be on the light side of production compared to some of the folks around here!!!

Congrats, and welcome to the fun!!!
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Old 11-22-2011, 09:28 AM   #4
Gamrchick
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ummm... do you consider this "overboard"?





I am surprised by the color of your mead. I'd have thought the plums would turn the mead dark. BTW, yes that is a melomel. It sounds wonderful. Let us know how it ages out.

Rebecca

 
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Old 11-22-2011, 10:50 AM   #5
Pennachi
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I first heard of mead on this forum after starting my first wine (6 gallons pinot noir, 6 gallons valpolicella) in mid October.
Within two Weeks I started a orange blossom / blueberry show mead 3 gallons, a clover chocolate cinnamon mead 3 gallons, 6.25 gallons of Costco clover show mead, and 6.25 gallons of a modified edwort's apfelwein (brown sugar). Then on Sunday I saw a 3 qt glass jug of organic apple juice at the grocery store, tossed in brown sugar and a cinnamon stick..

Over 31 gallons started in just over a month....

 
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Old 11-22-2011, 11:45 AM   #6
Gamrchick
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Well Fix, I do hope you end up loving the craft like we do. You will have finally "made it" when you research the homebrew laws of your state then calculate how many batches you have to make per year to meet the limit.... then realize you have to stop brewing.

 
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Old 11-22-2011, 11:47 AM   #7
Pennachi
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Stop brewing? Or convince your friends to fund you brewing at their house?

 
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Old 11-22-2011, 11:48 AM   #8
Gamrchick
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Old 11-22-2011, 12:52 PM   #9
bubbachunk
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Gotta build a pipeline at some point! I love having dozens upon dozens of bottles of 1-2 yr+ old mead and wine lying around the house.

 
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Old 11-22-2011, 02:39 PM   #10
huesmann
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Quote:
Originally Posted by Gamrchick View Post
I am surprised by the color of your mead. I'd have thought the plums would turn the mead dark.
Plums are really only dark on the outside, like grapes, and since he only used 4 plums, I don't think the skins would turn the mead quite as dark as grapes turn wine. That is, the skin:must ratio is a lot smaller than for grape wine.



 
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