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Old 04-26-2013, 01:45 AM   #1
tommyg595
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This is the first time I have made Mead. Or any wine as a matter of fact. I've looked online and at YouTube videos, but not too many of them are very informative. I'm wondering if the Mead is suppose to be really yellowish orange in color and taste kinda like a light whiskey. (The stuff ya buy in the store don't taste anything like this and the store bought stuff is really clear too.) What I made has a great taste. Really sweet. Very aromatic. The question I have is. Is it suppose to taste of whiskey and be yellowish orange?


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Old 04-26-2013, 02:35 AM   #2
Bluespark
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How old is it?

What honey did you use?

Which yeast?

Meads can vary greatly, depending a lot on which yeast and especially the choice of honey.



 
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Old 04-26-2013, 02:39 AM   #3
01TRV
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What was the recipe and how long ago did you start it? Did you take any gravity readings? The color doesn't look bad, but the clarity seems lacking. It will have that hot like whiskey character until it ages out. 6 months to a year or more is how long it might take to mellow out.

 
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Old 04-26-2013, 01:38 PM   #4
tommyg595
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The Mead is 3 weeks old. I have syphoned it off like the site said. The honey was from wall mart. Think it was clove. The yeast was for baking. But the site said it would work as well. I don't yet have a carboy or a airlock system. Like I said. I'm just starting. And I didn't use anything but honey yeast and water.

 
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Old 04-26-2013, 04:10 PM   #5
MarshmallowBlue
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You'll notice it start to clear a lot more after 3 months or so. The color looks fine. Also remember that the store bought meads likely go through commercial grade filters to make it super clear faster.
The hot alcohol will age out after time. Unlike beer (generally speaking), it takes more time to make it great.
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Old 04-26-2013, 04:12 PM   #6
Bluespark
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This mead is extremely young, likely not done fermenting. Honey is very low in nutrients, so without help it often cannot ferment out all the way. I have batches going now that are 5 months and still clearing(that used wine yeast and nutrients)

I would be worried about bottle bombs with this batch. The youngest I've bottled so far was 3 months old.

 
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Old 04-26-2013, 05:56 PM   #7
tommyg595
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It stopped producing bubbles after about 2 and a half weeks. That's why I pulled it off. And I really don't know what a bottle bomb is. But I'm guessing the bottle will explode. Right. So, if its not done fermenting, what should I do with it? And where can I get a really recipe for Mead.

 
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Old 04-26-2013, 09:39 PM   #8
JFK
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Order or buy. The Compleat Meadmaker. This is the correct spelling. It is the best book you will ever buy for making mead. It has a bunch of really good recipes included in it one of every type of mead. Not to mention detailed invaluable information about brewing fermenting ageing ph balance acidity history etc.
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Old 04-27-2013, 04:12 AM   #9
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Do you have a homebrew store near you. If not, I would get online and order a few 1 gal jugs, some #6 stoppers and 3 piece airlocks. A hydrometer, an auto siphon and some tubing for racking are a must as well. Next you'll want some yeast nutrient and energizer, and finally some yeast. K1V-1116 or D47 would do fine. And of course the sanitizer of your choosing. I like starsan myself.

http://www.midwestsupplies.com/1-gallon-glass-jug.html
http://www.midwestsupplies.com/rubbe...s-drilled.html
http://www.midwestsupplies.com/airlo...iece-type.html
http://www.midwestsupplies.com/hydro...iplescale.html
http://www.midwestsupplies.com/mini-auto-siphon.html
http://www.midwestsupplies.com/5-16-...-per-foot.html
http://www.midwestsupplies.com/yeast-nutrient.html
http://www.midwestsupplies.com/yeast-energizer.html
http://www.midwestsupplies.com/lalvi...ntpellier.html
http://www.midwestsupplies.com/lalvi...hite-wine.html

Now for a simple recipe, I would go get 3 lbs of honey from your local farmers market if you have one near by. Orange blossom or wildflower would be good. Buckwheat is prob not a good choice. Also grab a gallon of spring water from the store rather than using tap water. No need to heat the honey other than warming it a little to ease dissolving. 3lbs in a 1 gallon batch should get you a gravity in the ballpark of 1.125, which is fine. Adding the nutrient and energizer gradually over the first 3 days is good for the yeast as well. I have a 2 gallong bucket I start the ferment in which makes stirring to degass and adding nutrient much easier. After the first few days of tending to it, you can then set it aside and siphon it off the sediment after a few weeks, and then as it needs it. After a few months it should clear nicely. You can add sorbate and sulfite to halt fermentation, or just wait it out and use your hydrometer the make sure the gravity is done dropping before bottling. You don't want yeast still going town and creating pressurized glass.

Hopefully this helps you get a better result. Mead takes a long time so you really want to start off with high quality ingredients so all that waiting yeilds something worth waiting for

 
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Old 04-27-2013, 05:57 AM   #10
tommyg595
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Thanks for the info. I just got into trying to make my own wine. So I kinda done this one really cheap. Just to try.
I have a small wine supply store a few towns over. But the guy that runs it really don't know much about Mead at all. There's a guy that sells honey from his honey farm. But I don't know really what kind it is. But its easy to find out.
Never heard anyone talk about a gravity check. What is it, what's it do.



 
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