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Old 06-16-2008, 10:25 PM   #1
Chris_Dog
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My FIL came into a bunch of honey and was asking me for mead recipes. Neither him or I have made mead before I was looking for suggestions. He says he has enough to make sweet and a dry.



 
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Old 06-16-2008, 11:44 PM   #2
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Sweet and a dry, huh? That'll be 2 gals of honey, 1 for each.

The difference will be the yeast you use.

Use a Champagne yeast for a dry mead and a liquid Sweet Mead yeast for the other.

Remember honey, unlike DME, has volume. If you heat up 1 gal of water and add 1 gal of honey you'll have 2 gals in the pot.

Boil ever so lightly, but skim the protein/bee parts, etc., off the top. when that's all gone you're ready to move your wort to a primary.
Top off to 5 gals and you'll have a killer mead.

Topping off to 6 gals will reduce your potential alcohol content, but you'll have 6 gals when you're done and not 5.


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Old 06-17-2008, 12:39 AM   #3
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there are a lot of no boil methods to mead making too that will preserve the honey aromas and delicate flavors.

Waht you'll find is this: if there are 10 'right' ways to make beer, there are 20 'right' ways to make mead.

its older, and has a lot more variety to it.
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Old 06-17-2008, 01:39 AM   #4
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Quote:
Originally Posted by homebrewer_99 View Post

Boil ever so lightly, but skim the protein/bee parts, etc., off the top. when that's all gone you're ready to move your wort to a primary.
Top off to 5 gals and you'll have a killer mead.
I would hate to differ with a man that has over 100 bottles of mead in his cellar, as mine is limited to only a few batches and LOTS of carboys bulk aging...But I would not boil honey. Even for cooking the honey people recommend that if the water is too hot for your hand, it's too hot for their honey.

I will experiment with a side by side comparison as soon as possible. 1 boiled lightly, 1 made with hot tap water.
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Old 06-17-2008, 01:43 AM   #5
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Follow Malkore's (Not So) Ancient Orange Mead recipe, except use Champagne yeast for one batch and sweet mead for the other.

I've made this recipe once, and can personally say it's wonderful.
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Old 06-17-2008, 04:05 AM   #6
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Quote:
Originally Posted by BigKahuna View Post
I would hate to differ with a man that has over 100 bottles of mead in his cellar, as mine is limited to only a few batches and LOTS of carboys bulk aging...But I would not boil honey. Even for cooking the honey people recommend that if the water is too hot for your hand, it's too hot for their honey.

I will experiment with a side by side comparison as soon as possible. 1 boiled lightly, 1 made with hot tap water.
Well, that's true, one could always pastuerize the honey, but that usually comes with a price tag called a hangover. Drinking a Prickly Pear Cactus Mead as I'm typing...

When you no-boil do the proteins come to the top for skimming? Color me curious.
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Old 06-17-2008, 06:58 AM   #7
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Quote:
Originally Posted by homebrewer_99 View Post
When you no-boil do the proteins come to the top for skimming? Color me curious.
Well, No They don't. But they do seem to settle out...and float to the top for that matter. I always end up with a thin layer of goo at the top that I have convinced myself is the nasty that would be skimmed off in a boil.
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Old 06-18-2008, 09:25 AM   #8
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You do not have to boil or pasteurize your honey - the only thing that will do is drive off flavors and aromas. The key is to kick-off with a strong fermentation to overpower any nasties that may be present. Also, I would steer clear from any of the liquid yeasts as they have proven to be very inconsistent, and almost guarantee a stuck fermentation.

How much honey do you have?

- GL63
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Old 06-18-2008, 12:53 PM   #9
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Quote:
Originally Posted by homebrewer_99 View Post
Drinking a Prickly Pear Cactus Mead as I'm typing...
wouldn't be able to give us a recipe for this lovely sounding mead, ive got some demijohns waiting to be used, cheers

 
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Old 06-18-2008, 01:10 PM   #10
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Quote:
Originally Posted by GrantLee63 View Post

How much honey do you have?

- GL63

It is my FIL... IIRC 3 gallons.



 
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