Joe's Ancient Orange Mead

[CreamyGoodness]

Wow thats odd huesmann, that hasnt been my experience at all. Not denying your experience just surprised. Have you been jostling the fermenter before trying to read through the liquid, by any chance?

 

[Tnoodle]

I started a gallon on 8/8/11, and it's not really showing any sign of clearing. I mean, it's definitely clearer than when it was fermenting, but nowhere clear enough to read through. I can barely see the shape of my hand through the jar. This isn't really a very quick mead, IME.

Mine did this also, and then one day I walked into my man cave and everything had dropped. Just wait a little longer.

 

[RandomBeerGuy]

I have a question I did a very small batch of this with a gravity of 1.060 so I added sugar to it. I forgot the OG but think it was around 1.070. I took a reading and it was .996 is that normal. I could NOT stand tasting this pile. It's so harsh with no flavor. It is still very young. Maybe this time next year it will calm down.

 

[CreamyGoodness]

Was it white sugar, random? Or were you using the term general term sugar re: extra honey.

 

[RandomBeerGuy]

Was it white sugar, random? Or were you using the term general term sugar re: extra honey.

It was white cane sugar I am ready to toss it if it still taste like crap after a couple months. It was my first batch ever. I may even remake it without the added sugar this weekend I haven't decided yet.

 

[CreamyGoodness]

Ive never heard of anyone adding white sugar to the mix in a JAOM, so unless I'm way off base Id say that was the issue. Did you just run out of honey? I'd think that white sugar would help give it a more rubbing alcohol prison wine like flavor.

 

[wander65]

First time mead maker here so don't shoot me but I'm thinking I'll take the plunge and make a 5 gallon batch because if I like it I'm going to wish i had more right? So do I use more yeast for the 5 gallon size?

 

[CreamyGoodness]

I'm no expert, so I hope the blokes and frydogs and Insomniacs of the world dont think I am getting uppity when I answer. However, I have always read that 1 gallon to 5 gallons is the same amount of yeast.

 

[2brew1cup]

See i upped my yeast and i think that is my major issue..

underground and under the influence

 

[CreamyGoodness]

Ive used as much as 2 tablespoons (yikes I know) in a 1 gallon batch, with very limited negative consequences.

 

[RandomBeerGuy]

Ive never heard of anyone adding white sugar to the mix in a JAOM, so unless I'm way off base Id say that was the issue. Did you just run out of honey? I'd think that white sugar would help give it a more rubbing alcohol prison wine like flavor.

Um, I only used 1.5lbs because honey was expensive. I when I used it the og was low like a ale. So I thought I should sugar jack it. Now its super strong.

 

[MeinStein]

I have a question I did a very small batch of this with a gravity of 1.060 so I added sugar to it. I forgot the OG but think it was around 1.070. I took a reading and it was .996 is that normal. I could NOT stand tasting this pile. It's so harsh with no flavor. It is still very young. Maybe this time next year it will calm down.

Hey Random, if it were me, I would bottle what you have made already, forget about it for 6 months to a year and dont expect too much. Seems a shame, not to mention a waste of time and money, to throw out anything without giving it the proper time. One common issue in this thread is that these meads all are a little rough without having a little time on the bottle. Secondly I would get another batch started as soon as possible, try walmart, costco or bj's wholesale for better prices on honey. This way you can compare the two and know what or what not to do in the future.

 

[CreamyGoodness]

Im not blaming you or saying you did anything wrong, I know honey is expensive trust me. I would think that even a pound and a half of white sugar would be enough to make some serious jet fuel, though.

 

[RandomBeerGuy]

Hey Random, if it were me, I would bottle what you have made already, forget about it for 6 months to a year and dont expect too much. Seems a shame, not to mention a waste of time and money, to throw out anything without giving it the proper time. One common issue in this thread is that these meads all are a little rough without having a little time on the bottle. Secondly I would get another batch started as soon as possible, try walmart, costco or bj's wholesale for better prices on honey. This way you can compare the two and know what or what not to do in the future.

Since its sitting on the oranges, If I bottle it would the orange show though over time. If I already take it off the oranges?

 

[Tnoodle]

Since its sitting on the oranges, If I bottle it would the orange show though over time. If I already take it off the oranges?

How long has it been sitting on the oranges?

 

[MeinStein]

Since its sitting on the oranges, If I bottle it would the orange show though over time. If I already take it off the oranges?

If the oranges have dropped I would go as per instructions. Seems like this recipe is very popular for a reason, its simple and good. I just made my first batch of this stuff in the beginning of October and I am still waiting for the oranges to drop but the smell of this stuff is amazing. I have gathered from all of the pros at mead making that time is the most important thing (couple of guys told me to forget about it for at least 2 years befoer you try it if you want all of the flavors to fully develop) If its been at least a month in your primary they should be ready to drop any day and they should show through, hopefully...

 

[Tnoodle]

RandomBeerGuy I would wait for the full 2 months and then bottle it. The worst that could happen is that it doesn't taste good. Mine is really good at only 7 months old.

 

[Tnoodle]

Just started a 5 gallon batch tonight

 

[Bartman6969]

that look's pretty Tnoodle

 

[Tnoodle]

This is my 3rd batch and it is so hard to wait the 2 months for it to finish

 

[2brew1cup]

Tnoodle how long do you age yours for?

underground and under the influence

 

[Tnoodle]

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.

 

[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?

 

[Tnoodle]

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.

 

[jgerard]

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.

 

[robertpreed]

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

 

[pilot210]

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.

 

[jgerard]

What would using a champagne yeast do to this recipe? I have the red star yeast in the blue packet.

 

[robertpreed]

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!

 

[huesmann]

What would using a champagne yeast do to this recipe?

Dry it out.