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sarahmbottoms

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I am new to making wine and mead, been making vinegar for a while and decided I wanted to start the process from the beginning. I live in the Olympia area and look forward to learning from all the of you.

First batch of Mead bottled tonight. Was a bit rough, hoping it ages better.
 

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pvtpublic

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Patience. Lots and lots of patience goes into a great mead. To learn from the journey, save AT LEAST two bottles for AT LEAST three years. Taste your other bottles before that so you know why. Your meads will taste like jet fuel until then. I learned this the hard way. If you want something in the mean time, make wine, cider, or beer. My suggestion is to make meads regularly so when they first start becoming mature ages from now, you'll have a steady supply.

Think of it this way; beer, cider, and wine are like short term investments. But meads are your long term investments. Keep your portfolio diverse.
 
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I too have taken The journey into mead wines and ciders My first mead is sitting just hanging out in the fermentation area of my Gameroom Last checked it was a %16 ABV and will need to be back sweetened before bottling but while I wait I've brewed a Sweet Hard Cider, and a Ginger Beer. today I will be Starting a Banana Wine. I'm loving the hobby and Mead takes time but it's worth it.
 

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Bucket Head

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www.youtobrew.co.uk

There's a version of a staggered nutrient protocol, ready for being copied by new mazers.
I’ve been just using my nose. I added some nutrient to about 4 gallons of water in a bucket. I boiled a gallon of honey with enough water to loosen it. I put a hand of ginger, and the juice of 5 lemons in there too. And some lemon zest. I dumped the hot honey into the water. I’m waiting for its temperature to lower before I put some yeast in there.
I actually hydrated the yeast. Let’s see how it turns out
 
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