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Old 01-31-2013, 06:41 PM   #21
truckjohn
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Oct 2009
SC USA
Posts: 391
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I second the recommendation to go with a "Modern" mead before you jump head first into a traditional show mead....

1 key reason... Time...

It was nothing special for one of those ancient meads to take 10-20 years (Yes, years) to ferment out and age out to the point where it was good to drink....

Personally - I would also shy away from pouring a bunch of trash into a carbouy.... While wax doesn't dissolve much in water - some things will permeate back out of the wax in 14% alcohol.... Also - ground up hive - aka a gooey slush of Bee parts can't help the flavor much... Personally - I would be worried more about weird infections and TERRIBLE off flavors from all the protein, guts, and bee poo....

Thanks



 
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Old 01-18-2014, 07:02 AM   #22
By-Tor
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Feb 2009
Maricopa AZ
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[QUOTE=damdaman;4836671]Yes. And me and my girlfriend are drinking it waaaay too quickly, it's very tasty.[/QUOT


Has any of this cleared, or are you drinking it the ancient way?


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Old 01-18-2014, 05:19 PM   #23
damdaman
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Dec 2009
Portland, OR
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[quote=By-Tor;5833149]
Quote:
Originally Posted by damdaman View Post
Yes. And me and my girlfriend are drinking it waaaay too quickly, it's very tasty.[/QUOT


Has any of this cleared, or are you drinking it the ancient way?
Yeah it clears in the bottle, you can drink it like homebrewed beer and leave the layer in the bottom of the bottle, or mix it in as you drink it by pouring haphazardly.

Lately I've come a little more back to liking it mostly clear, so my "whole hive" meads I let clear a little more before bottling. But I don't worry if a little gets in there.

 
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Old 01-18-2014, 07:35 PM   #24
By-Tor
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Feb 2009
Maricopa AZ
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When I bottle beer, I leave a 1/2' in the bottom, swish and drink the yeast from the bottom. That book has given me traditions that I will never let go.(I also flick a small amount of my first runnings to the north, so that the gods give my beer good flavor and fermentation)(I'm not a hippy)for my next mead I will be using propolis, royal jelly and some pollen.
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