what do you mean, "Fleischman packets"? you're supposed to open them and pour the yeast in.
the fruit will never all sink to the bottom. some will always remain at the top. clarity in the middle is the important thing to look for. two months may be a bit soon. i've always waited at least 4 to 6.
it may look clear, but you may still end up with sediment in the bottles and they will have to be carefully decanted to drink or rebottle.
I'd like to think that homebrewers at least give each other the benefit of the doubt - you don't think I actually just dropped the entire Flesichman packaging into the mead, do you?
I'd like to think that homebrewers at least give each other the benefit of the doubt - you don't think I actually just dropped the entire Flesichman packaging into the mead, do you?
I don't know what you meant. That's why I asked.
How many yeast packets did you use? Usually one is plenty for up to five gallons.
Hang in there a while yet if you can be patient. That's easier after you get a few batches made and aren't in a rush to try it. Joe's meads are good in months, but they get even better after some aging. I have some 3 or 4 years old now and they keep getting better.
SuperiorBrew said:I have never ventured to the Mead Forum before but when I did and saw how easy this was I just had to give it a try. Thanks to Joe and Yoop!
All the ingredients
Less than 10 minutes later
Well, I just made my own version of JAOM, can't wait for it to finish. This is my first mead, and I'm pretty excited. Here's what I did.
I had 12 lbs of honey that a co-worker gave me. It was in a gallon plastic milk jug, and just said "Honey" on the outside, so no clue what kind it is. I'm guessing maybe Orange Blossom, since the honey was from his father's farm, and we're in Florida? Who knows...
Anyway, I dissolved the honey in to enough water to bring the total volume to 5.5 gallons. I wanted a lower alcohol mead, and am hoping it might be drinkable a little quicker because of it. The OG turned out to be 1.080. If it finishes around 1.020, it should end up at ~7.5% ABV.
I used blood oranges instead of regular oranges, mainly because they're in season and I've been wanting to brew something using blood oranges. Hopefully they will add a cool pinkish color to the mead.
I peeled, zested, and split up the blood oranges, and used 4 total. I didn't want to get that pithy taste that has been described in this thread in my mead. I added 3 handfuls of raisins, 2 cinnamon sticks, 2 whole cloves, a dash of allspice, a dash of nutmeg, and mixed it all together. I aerated for a few minutes by shaking my Ale Pail, and pitched my yeast.
I decided to use Safale S-33, since I had it sitting in my fridge. Malkore described using this yeast on a few meads with success, so I figured I'd use it since I already had it. I'm still planning on leaving it in primary for two months, and then bottling. I'm also planning on carbonating the mead, and really hope it will be ready over the summer. It should turn out to be a great, light summer beverage, great for drinking on the beach.
I'll keep you guys posted!
Yes it will get better over time as flavours blend together. I bottled mine 8 months ago and it is now awesome. When your mead is clear, bottle and let it sit. I started to drink mine after 4 months.I just racked this today and tasted it. I followed the recipe precisely EXCEPT I used champagne yeast. And WOW, VERY HIGH alcohol content. Will it get better if I let it sit?
are going to just bottle it now and late it sit?
collegebrewer13 said:I just racked this today and tasted it. I followed the recipe precisely EXCEPT I used champagne yeast. And WOW, VERY HIGH alcohol content. Will it get better if I let it sit?
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