bikerverde
Member
After half a year of work I and a friend just bottled our first batch of Mead and it came out great. I want to start on another batch but I want to make it in smaller increments so it takes less time to ferment. I found this recipe on a forum I frequent:
You will need:
- 3 1/2lb of honey (clover preferably) (runny honey, not set)
- 1 large orange
- 1 small handful of raisins
- 1 stick of cinnamon
- a clove or two
- yeast (baking yeast will do the trick, I used champagne)
In terms of equipment you need a container (demijohn (1 gallon)) to ferment in and an airlock.
First sterilize your demijohn, airlock and bung, once done rinse because you don't want your mead to taste of sterilizer.
Dissolve your honey in water, and add to demijohn, cut your orange into eighths or so and put them in your demijohn (leave the peel on), add your cinnamon, raisins, cloves, and add water until you're ~3" from the top of your demijohn (it needs some room to form krausen), then sprinkle in your yeast. Put your airlock on and put the whole lot somewhere dark with a steady temperature (not too hot, not too cold either though), and forget about it for a couple of months. After this time the fermentation should slow down, and the mead should begin to clear, once this has finished and your mead is clear it's ready to bottle up and drink (though it only gets better with age).
You don't need to bother racking with recipe, it will clear of its own accord.
Besides sanitizing all the equipment and melting the honey it sounds like he just chucked all the ingredients in and just left it. He didn't pitch the yeast either or I assume so when he says to "Sprinkle" it in there. He also has pictures of it and the end result in a beautiful amber liquid.
Dose anyone have any opinions on this method/recipe? Dose anyone have any suggestion on a simple mead recipe such as this? A sweet mead recipe is preferable.
You will need:
- 3 1/2lb of honey (clover preferably) (runny honey, not set)
- 1 large orange
- 1 small handful of raisins
- 1 stick of cinnamon
- a clove or two
- yeast (baking yeast will do the trick, I used champagne)
In terms of equipment you need a container (demijohn (1 gallon)) to ferment in and an airlock.
First sterilize your demijohn, airlock and bung, once done rinse because you don't want your mead to taste of sterilizer.
Dissolve your honey in water, and add to demijohn, cut your orange into eighths or so and put them in your demijohn (leave the peel on), add your cinnamon, raisins, cloves, and add water until you're ~3" from the top of your demijohn (it needs some room to form krausen), then sprinkle in your yeast. Put your airlock on and put the whole lot somewhere dark with a steady temperature (not too hot, not too cold either though), and forget about it for a couple of months. After this time the fermentation should slow down, and the mead should begin to clear, once this has finished and your mead is clear it's ready to bottle up and drink (though it only gets better with age).
You don't need to bother racking with recipe, it will clear of its own accord.
Besides sanitizing all the equipment and melting the honey it sounds like he just chucked all the ingredients in and just left it. He didn't pitch the yeast either or I assume so when he says to "Sprinkle" it in there. He also has pictures of it and the end result in a beautiful amber liquid.
Dose anyone have any opinions on this method/recipe? Dose anyone have any suggestion on a simple mead recipe such as this? A sweet mead recipe is preferable.
