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Old 01-18-2013, 05:15 AM   #11
EndlessPurple
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Apr 2012
Houston, Texas
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Good luck with your first batch. I find I don't like most commercial meads. I wonder if some of them do more harm than good for the mead industry with the poor product they put out. When I do find a good one, it is really good stuff. A meadery in Colorado has some that I really liked but hard to get in Texas.

My very first batch turned out better than many of the commercial ones at least for my taste (and the friend who helped me polish off the first bottle).

 
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Old 01-18-2013, 12:11 PM   #12
WVMJ
 
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YOu could also try adding just a little pinch of acid blend to see if the lack of acidity is making it bland. Most commercial meads we tasted are bland and light in honey, you can make very good stuff on your own, what is hard about aging - you dont have to do anything but wait? WVMJ
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Old 01-18-2013, 01:59 PM   #13
JezzaUK
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Mar 2011
London, London
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First things first, I would suggest starting off with a relatively small batch - as a tester.

I remember my first batch, it was very hot, minimal sweetness as it fermented dry, wouldn't clear properly and had a yeasty flavour to it. Friends joked and laughed and suggested that I never try it again - despite getting it for free.

Bottles put in the back of a cupboard somewhere and forgotten about... Then about 18 months later, drunken BBQ, the mead gets brought up and we decide to give it another go - as you do. What a change!

Don't get me wrong, it wasn't the finest thing I've ever made - but it was certainly more than palatable.

Moral of the story is, even if it doesn't turn out well at the start - don't give up on it. Put the bottles away and forget about it for as long as possible.

My 2nd batch of mead (actually a pear melomel) got left in the primary for far, far too long, and I really had little hope for it. Eventually bottled it - poured over 1/2 vanilla pod per litre, and about 9 months later it turned out absolutely cracking. Pear carries a good portion of unfermentable sugars - so after a bit of calculating, I used almost enough honey to ferment the yeast to it's point of no return (about 14%), so was left with a little of the natural sweetness of the pear juice.

It will take a long time to get the best out of the mead. What people say regarding the longer you leave it, the better it is really is true. No idea what the science is behind it, but would suggest knocking up a batch now - then you should have something quite pleasant to enjoy by Chrimstmas.

 
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Old 01-18-2013, 02:32 PM   #14
gizmodog51
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Sep 2012
deland, florida
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Quote:
Originally Posted by dbsmith View Post
I'm looking for some advice. I know that many beer brewers here also make mead. I tried mead for the first time, and I wasn't all that impressed. I drink beer, wine(red and white), and some liquor too, and appreciate them all...but the mead just seemed a bit..bland. The mead I tried was "Hidden Legend Pure Honey Mead" (12.5% abv) for around $14 a bottle. Is this a good mead? I'm interested in trying some decent, inexpensive mead to give it another try. Any suggestions?
don't be dissuaded by commerical mead. i tasted one years ago, an $18.00 bottle and it was bland. i guess the companies ramp production up for profit and the mead is chemically matured in 90 days. also they may not use the best grade honey in order to stay price competitive.

decide what style you want to vint, and go for it...you will be amazed at the complex aromas and taste. just have patience, mead sometimes takes a while to finish.
good luck
GD

 
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Old 01-18-2013, 04:35 PM   #15
CreamyGoodness
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I made a pear JAOM recently... its in my top 5 favorite mels I have ever made. I disagree with a lot of the purists (though I respect the opinion) that only citrus fruits work well in JAOM. I find that all "white" fruits come out lovely!
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 01-19-2013, 02:52 AM   #16
On-target
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Nov 2012
Buffalo, New York
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I have never liked any commercial meads much. THats why I started making my own. Mead is all about patients and a good recipe. Its not very expensive either, I just bought the ingredients to make 10 gallons of mead for about $100

 
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Old 01-19-2013, 03:23 AM   #17
dbsmith
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Feb 2011
Seattle, Wa
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Quote:
Originally Posted by On-target View Post
I have never liked any commercial meads much. THats why I started making my own. Mead is all about patients and a good recipe. Its not very expensive either, I just bought the ingredients to make 10 gallons of mead for about $100
When I read that, at first I said "YIKES!"...but I suppose given it's strength that it is more like a sipping wine, which then isn't so bad price wise.

"what is hard about aging - you dont have to do anything but wait? WVMJ "

To quote Tom Petty, 'the waiting is the hardest part'. I've never made anything that required waiting so long (except for a weizenbock that I finished way too early IMO). I'm getting better though...have my first non-california lager lagering in the fridge, with a note saying "Don't bottle until feb. 11th!".

 
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Old 01-19-2013, 03:26 AM   #18
dbsmith
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Feb 2011
Seattle, Wa
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Also, how do you guys enjoy your mead? I've heard you can drink it chilled, slightly chilled, room temp, warm(?). Does anyone carbonate it or would that just ruin it?

 
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Old 01-19-2013, 05:18 AM   #19
jackfrost
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Dec 2012
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Mmmm carbed Mead...I dnt make it much and mostly call it my honey beer or ale...(tho no hops or malt..just use beer and ale yeast )done in about 6 months around 7-8 abv. Disappears to fast lol

 
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Old 01-19-2013, 05:30 AM   #20
fastfocus
 
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Sep 2012
Paradise, Ca
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I have read lots on here about meads. But had never tried one. I just happened to drive by here and had to stop. I was not expecting to much after reading about commercial meads. The owner was more then happy to let me sample their product in early Dec. I brought a couple bottles home that day. Very nice flavor in the dry mead.
http://www.honeyrunwinery.com/scripts/winePg.cfm?wn=5
If home made is better. Then i need to meet some bee keepers

 
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