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Howdy all. For legal reasons, I am discussing this on an intellectual level, rather than for practice. So, I have some made some really tasty, mean meads. I was looking at how Apple Jack is made, and it is just distilled hard cider, or at least that is the standard poor-man's way of doing it...

That might just be it, magic. I swear, I am the same way. 1/2 pitcher of beer, I get a little buzz. 5 or 6 oz of mead.... whee!! I brought some to work to give people little tastes. I had 3 little tastes. I had a buzz, and I work with high voltage. Great.

Hey all! I made a might fine batch of Joe's Ancient Orange mead. Tastes damn good. Had a wine glass, and I can handle a couple beers easily with my size, but this gave me a decent buzz. I did not take any readings, as what I needed got sat on accidentally and is dead. What percent alcohol have...

Ahoy! Did the Joe's Ancient Orange with much success. What shoudl I try next, as a simple mead? I liked the pitch-and-forget nature of Joe's, but willing o go for somethnig a bit more complicated if needed. Any suggestions and links to recipes welcome!

Thankees, will go over there and parooze thier archive before posting a repeat.

Greetings all. I have been enjoying my first batch of mead, Joe's Ancient Orange Cinnamon Clove. For those unfamiliar (probably very few), here is a link to the recipe: http://www.gotmead.com/component/option,com_pccookbook/page,viewrecipe/cat_id,69/recipe_id,118/ I am going to make a second...

Honey: 10 lbs Water: to 3 gallons, just slightly shy Yeast: Flieschmann's bread yeast All as per the recipe. I am still new to this, and as I don't have my hydrometer toreference, the whole O.G. S.G. P.G.-13 correlation to alcohol % is non-existant.

And, like so many, ws the Ancient Joe's Orange Mead or some other order of those words. Bottled last wekk, and absolutely love it (plus is a big hit with my friends). I was interested in the alcohol conent, but as I had sat on my hydrometer, I was without ability to determine. Now, I know it...

3/4 cup corn sugar. Onyl thing is that some msut was left in the secondary after racking to the primary for bottling and then added sugar, so din't compensate for the loss. Wasn't too much, but is a place I am thinknig might have issues. Only reason I am bringing this up is because my first two...

Got enough head on my beer. Don't want it to become all foam, but still want it to keep aging. How do I do this? I heard I stick it in the fridge for a bit, then can pull it back out and it will age but not keep going headier.

homebrewer_99: 3 gal fermenter, as apposed to the 1 gal that they suggested for the 1 gal batch. OdinOneEye: Cool screen name. I didn't fill it the the top, left about 3-4 inches space. The recipe said 3 inches, but that was for the 1 gal batch, so I probably should have increased it. I...

Tripled a 1-gallon recipe, but I don't think I tripled the space I was suppsoed to give from the top. That is probably what the issue is.

Thar she blows! Newbie quiery again, is for mead so stuck it here instead of the beginner's for beer. Is Joe's Ancient Orange Mead. Put it together at home, went back to college, then came back a week later. The airlock was filled with mead! It had foamed up and gone into the airlock. So I...

*checks handout given* 1 cup, my mistake, worknig from old memories. Was something like 2 tsp I heard for a bottle, so that is where the number came from.

Repeat, not as in adding more sugar right? Sasquatch up there said to add it only once (3/4 cup, much less than the 2 cups my brew store owner told), so I am figuring that is what is supposed to be done. I am assuming you are saying repeat as in reheat and stir so that the sugar remains...

Apologies if this was posted/asked before and I am repreating. Bottling my third batch on wednesday. What is the standard amount of sugar one should put in a standard bottle for priming? I posted a while back about having too much head (acted like a shaked up champange bttle when opened), and...

Happen to have the recipe online somewhere?

*glances around other posts* Joe's Ancient Orange Mead Start. Thanks homebrewer_99 and David_42 for relaxing my mind!

Greetings all. Decided to post this under the mead rather than beginner section. I started a 3 gallon batch of mead, though the recipe is for 1 gallon (forget the recipe, is supposed to be the bomb-proof newbie one with shoving oranges into the carboy). I tripled everything, as it made sense at...

Brew needs to be at certain temperature range while fermenting. The issue is that at my house it is about 65F during the day, 60F at night. Seems to be a few degrees too cool by most recipes. Also, trying a mead recipe that says it is good to keep it at 70-80F. With that temp range, will I...