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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Show us your Mead in a photo!!!
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Old 03-27-2013, 04:56 PM   #731
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Attachment 111068

This is my very first batch. No- boil, Semi-sweet, made with D-47 and a sliced orange. Starting to clear nicely after a month.
Note the cheap bastard setup. If you carefully cut the hole, a grommet fits in the cap, and with the bubbler this fermenter cost me about $2.50 including the gallon of spring water.
You have me beat on the price, but I don't even bother with the grommet--just drill the hole a bit small, heat the cap till slightly malleable, and shove the airlock in (and seal with wax if needed)...

Enjoy your first of many batches to come
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Old 03-27-2013, 08:45 PM   #732
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My sparkling traditional raw honey mead (Spring 2012). Just over a year old now.
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Old 03-27-2013, 08:53 PM   #733
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My sparkling traditional raw honey mead (Spring 2012). Just over a year old now.
Looks great!

I see you have it in a beer bottle... thats a great idea.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 03-27-2013, 08:57 PM   #734
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Looks great!

I see you have it in a beer bottle... thats a great idea.
Thanks! When I make a sparkling mead, I just bottle condition with dextrose like you do with beer.

Cheers!
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Old 03-27-2013, 11:10 PM   #735
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Thanks! When I make a sparkling mead, I just bottle condition with dextrose like you do with beer.

Cheers!
Thank you for answering a question I had planned to ask elsewhere
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Old 03-28-2013, 01:23 AM   #736
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Thank you for answering a question I had planned to ask elsewhere
No problem. I also meant to say you can also (and should) prime your bottling bucket/bottles with honey. 1.5 oz honey per gallon to get 3.0 vols of co2.
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Old 03-28-2013, 07:16 PM   #737
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No problem. I also meant to say you can also (and should) prime your bottling bucket/bottles with honey. 1.5 oz honey per gallon to get 3.0 vols of co2.


That's what I intend to do with my next batch. I'm thinking a spiced cyser tho. What was your OG on this and what yeast did you use?


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Old 03-28-2013, 07:22 PM   #738
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That's what I intend to do with my next batch. I'm thinking a spiced cyser tho. What was your OG on this and what yeast did you use?
According to my notes; this one had an OG of 1.078, which is low, especially for my meads. Finished at 0.985 with 4632-Dry Mead from WYeast, which I've only used this once. Overall, this mead is really good, but it was before I started adding some citric acid to my non-desert/sweet meads, so there is a little blandness to it. It's still relatively young too at 1 year.
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Old 03-29-2013, 03:16 AM   #739
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Sounds good man. I'm thinking I'll up the OG just a tad and go from there.


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Old 03-29-2013, 02:53 PM   #740
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Sounds good man. I'm thinking I'll up the OG just a tad and go from there.
Yea, my typical OG for my traditional raw honey mead (that I do in Spring and Fall) is usually over 1.100. Good luck. Cheers!
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