Paradolia
Member
I started brewing a few years ago, and decided to continue because although some parts can be time consuming and frustrating, I find making mead to be highly enjoyable, and the anticipation I get from having something that I'm forced to wait on is like a little adrenaline rush every time I check on the fermentation.
So far, I've only used one recipe, Joe's Ancient Orange, Clove and Cinnamon Mead, with a couple variations.
Instead of using the 3.5#/gal of honey the recipe calls for, I've been using 5#/gal, and in place of the water, I found that apple cider has a unique flavor addition to the batch. I've made 5 batches so far, and I try to do one batch with water as the base liquid, and one batch with cider as the base liquid. I love how they turn out, and the fact that I can inadvertently get a ridiculous ABV out of bread yeast.
Currently, I have 11.5 gal in the basement fermenting; 5 gal of the cider base, 5 gal of the water base (both with a even more changes to the recipe) and 1.5 gal of the cider with a change to only the delivery of the non-fermentables.
The changes with the two 5gal batches I have are that instead of throwing the entire oranges in, I decided this time to zest and juice them instead to help with the ease of getting the solids out after fermentation, because I got tired of trying to squeeze water-logged oranges through a tiny hole at the top of the carboys I use. The second change with the two large batches I'm currently fermenting is that I swapped out the yeast from Fleischmann's active dry, to WLP004 Irish ale yeast from White Labs. After a slow start with the yeast, and having to pitch an additional started to the water batch, both fermenters are going strong and I hope to have the fermentation done in time for Halloween.
So far, I'm having a blast, though it's a bit more financially draining than it would be if I had smaller batches, lol. I also have an oak barrel on the way just to see what happens when i put some in there to age.
I hope I can remember to keep up with updates (I have ADHD), and look forward to hearing what other people think!
So far, I've only used one recipe, Joe's Ancient Orange, Clove and Cinnamon Mead, with a couple variations.
Instead of using the 3.5#/gal of honey the recipe calls for, I've been using 5#/gal, and in place of the water, I found that apple cider has a unique flavor addition to the batch. I've made 5 batches so far, and I try to do one batch with water as the base liquid, and one batch with cider as the base liquid. I love how they turn out, and the fact that I can inadvertently get a ridiculous ABV out of bread yeast.
Currently, I have 11.5 gal in the basement fermenting; 5 gal of the cider base, 5 gal of the water base (both with a even more changes to the recipe) and 1.5 gal of the cider with a change to only the delivery of the non-fermentables.
The changes with the two 5gal batches I have are that instead of throwing the entire oranges in, I decided this time to zest and juice them instead to help with the ease of getting the solids out after fermentation, because I got tired of trying to squeeze water-logged oranges through a tiny hole at the top of the carboys I use. The second change with the two large batches I'm currently fermenting is that I swapped out the yeast from Fleischmann's active dry, to WLP004 Irish ale yeast from White Labs. After a slow start with the yeast, and having to pitch an additional started to the water batch, both fermenters are going strong and I hope to have the fermentation done in time for Halloween.
So far, I'm having a blast, though it's a bit more financially draining than it would be if I had smaller batches, lol. I also have an oak barrel on the way just to see what happens when i put some in there to age.
I hope I can remember to keep up with updates (I have ADHD), and look forward to hearing what other people think!