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Old 11-13-2011, 06:16 PM   #561
2brew1cup
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Sep 2011
Providence, RI
Posts: 235
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Tnoodle how long do you age yours for?

underground and under the influence
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Old 11-13-2011, 10:31 PM   #562
Tnoodle
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Mar 2011
Tulsa, Oklahoma
Posts: 306
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I started drinking it after the 2 months and tried it every month after that. At month 7 something magical happend in the bottle and it was great. I only have 2 bottles left and one is for a Christmas party this year the other is for when my friend makes chief in the Coast Guard. Which could be in 3-5 years.
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Old 11-15-2011, 04:06 PM   #563
brok3n
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Feb 2011
Royal Oak, MI
Posts: 8

I have a question... If I bottle the mead and then open one, will it eventually spoil like wine or will it be fine over the course of bottle conditioning it?

 
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Old 11-15-2011, 05:56 PM   #564
Tnoodle
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Mar 2011
Tulsa, Oklahoma
Posts: 306
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Quote:
Originally Posted by brok3n
I have a question... If I bottle the mead and then open one, will it eventually spoil like wine or will it be fine over the course of bottle conditioning it?
It will spoil but it takes a while, if you put it in the fridge it will take even longer to spoil. When I open a bottle I normally put CO2 back into the bottle on top of the mead.
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Old 11-17-2011, 08:41 AM   #565
jgerard
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Mar 2011
decatur, il
Posts: 292
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Just drank one, brewed it early august bottled a week ago. Its my first batch and one week in bottles made it soooomuch better than when I bottled it. I hope at least one of these fewbottles makes it to next august!

Edit: I made it in early september, which is why I was so surprised.

 
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Old 11-17-2011, 11:23 PM   #566
robertpreed
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Nov 2011
Houston, TX
Posts: 2

Wow, 57 pages of great info!

I plan on making 3 gallons of this next week and based on comments, will zest the orange, dump in the sections and zest and dump the peel/pith.

For the yeast, I have read "leave at one gallon levels" to "tripple the yeast"

What is a good comprimise, twice the level? Would it hurt the flavor, etc.

Thanks all

 
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Old 11-18-2011, 05:55 PM   #567
pilot210
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Dec 2009
denver
Posts: 67
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Robert,

I didn't zest my oranges on my last batch, but rather just cut thin slices of the rind. I think the slices will be easier to remove than zest would be. Be careful with the cloves too. I used three whole cloves in my 2.5 gal batch, which to me was one clove too many.

 
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Old 11-18-2011, 09:11 PM   #568
jgerard
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Mar 2011
decatur, il
Posts: 292
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What would using a champagne yeast do to this recipe? I have the red star yeast in the blue packet.

 
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Old 11-19-2011, 01:20 PM   #569
robertpreed
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Nov 2011
Houston, TX
Posts: 2

Quote:
Originally Posted by pilot210 View Post
Robert,

I didn't zest my oranges on my last batch, but rather just cut thin slices of the rind. I think the slices will be easier to remove than zest would be. Be careful with the cloves too. I used three whole cloves in my 2.5 gal batch, which to me was one clove too many.
Thanks for the tips, especially on the cloves. I like a LITTLE cloves, but not that much!

 
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Old 11-19-2011, 04:37 PM   #570
huesmann
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Mar 2011
Kensington, MD
Posts: 756
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Quote:
Originally Posted by jgerard View Post
What would using a champagne yeast do to this recipe?
Dry it out.

 
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