ThorH
Member
I did a 5 gallon batch of honey mead about 10 months ago that finished fermenting, spent a few months conditioning in the carboy then finally moved into bottles (no carbonating). The mead itself came out very much drinkable, had a decent alcohol content (I believe it was in the 12% range), but when i drink it I can't help but get the feeling that it's missing something flavor wise.
The alcohol is there, the mead itself is amber and you can see through the bottle and I can drink my fill and get plenty lit from drinking it, but I still think that I missed out on something when it was fermenting or conditioning. Below is the recipe I used, I had to repost it from memory as my brewing partner moved away and accidentally packed my brewing journal with his supplies:
10-12lbs. of local clover honey
8-10lbs. of organic light brown sugar
4ish gallons of natural spring water
somewhere in the ballpark of 30 raisins, lightly chopped
1 zested blood orange
1 packet of redstar champagne yeast
I believe that was the recipe, I kept it simple and took the recipe from a 1 gallon test batch I had done earlier on that came out full and delicious. As much as I like the outcome of this particular project of mine, I still feel that it is lacking something in the flavor department and your suggestions would be greatly appreciated.
Now, just as a little side note, I know a lot of people like making meads with different flavors and whatnot, I do the same with a bunch of different batches, I just want to know what you guys would do to this recipe to bring out more of the natural honey flavoring without adding fruits or anything like that.
Any and all opinions are greatly appreciated, thanks in advance guys!
The alcohol is there, the mead itself is amber and you can see through the bottle and I can drink my fill and get plenty lit from drinking it, but I still think that I missed out on something when it was fermenting or conditioning. Below is the recipe I used, I had to repost it from memory as my brewing partner moved away and accidentally packed my brewing journal with his supplies:
10-12lbs. of local clover honey
8-10lbs. of organic light brown sugar
4ish gallons of natural spring water
somewhere in the ballpark of 30 raisins, lightly chopped
1 zested blood orange
1 packet of redstar champagne yeast
I believe that was the recipe, I kept it simple and took the recipe from a 1 gallon test batch I had done earlier on that came out full and delicious. As much as I like the outcome of this particular project of mine, I still feel that it is lacking something in the flavor department and your suggestions would be greatly appreciated.
Now, just as a little side note, I know a lot of people like making meads with different flavors and whatnot, I do the same with a bunch of different batches, I just want to know what you guys would do to this recipe to bring out more of the natural honey flavoring without adding fruits or anything like that.
Any and all opinions are greatly appreciated, thanks in advance guys!