Tried the mead what a buzz!!! I was in a bit of a spell:)

[MeadWitch]

[/IMG] I'm looking at maybe rethinking how I bottled the mead. Perhaps I'll switch it into some little 187 ml bottles they take beer caps or corks. Then I can indulge in it more practically in smaller amounts.

This is the size bottle I have used for years, but I only have used corks for mead. Here in the last couple of years I have moved up to the 350ml bottles because they hold more for gift giving and parties. I like the 187ml's for home comsumption. Just the right size for sitting outside and gazing at the stars without getting too drunk.

 

[virginiawolf]

Great info Thanks,
I'm glad you explained about the bees not eating much right now it makes sense. My experience in looking at the frames is based on these summer months where like you said they can eat the capped honey quickly. I'm not sure what it looks like inside right now I just visualize the bees clustering around the queen to keep her warm and the bees are supposed to be longer living bees so they can make it to the spring. I'm leaving the hives alone right now cause its been really cold. The course I took was called the short course. It was really alot of information and us new beekeepers asked alot of questions. We had a meeting about fall management and aside from mentioning fondant sugar as a means to deal with a problem hive. It was pretty much like assumed that your bees stored enough to get through winter cause you fed them well up to that point or they wouldnt make it through. I've seen a few dead bees out infront of the entrance so I guess they're keeping the hives clean. Eventually I'll know the drill better. Next year they will have their frames established already not be starting with new frames so I'm guessing they will be alot stronger. I have 2 deep boxes for each hive and I'd say the one had like 12 13 full frames the other one was packed full before winter. The queen was in the top box where the honey was and laying before winter so. Should be a good bit if they're not eating alot. I'll keep in mind about the early spring feeding. I'm hoping for survival through the winter. I love these bees I wish em the best .
Thanks for explaining about the sugar. We made sugar water and fed em a good bit this year but Learned that they can't dry it in winter so They need to have their honey made by then. I took the feeders off. We learned that fondant can be put in as a supplement in winter but It wasnt an issue that was heavily talked about. As you know the beekeeping has alot of aspects to it. I know alot more than I did but still have alot to learn. Thanks For helping that. I'm glad this mead post has been so inter related with the subject of bees. It's really cool. Virginia Wolf

Hi Mead Witch,
Thanks for pointing out about the 350 ml bottles in conjunction with the 187 ml Maybe I'll get some of each Part of my slow response to picking bottles is whether or not I'm going to by a capper corker combo as far as the bottling Since I never corked I looked at corkers and not sure if i should go ahead and get that capper corker or just continue to cap with my hand capper and cork the wine with a hand corker. The capper corker seems pretty sweet. I also wasn't sure if you have to sanitize or pre soak the corks. Many said you didn't so I guess you don't. I guess the strength of the mead would kill anything on the cork. I think I will be ordering some 350 ml and 187 ml bottles plus the corresponding corks.

Thank you to everyone that took time to say something about this post so far. I've really enjoyed reading what everyone has said.
Virginia Wolf

[/IMG]

 

[virginiawolf]

I have a bunch more bees at this point. It has been a while since I was on here and I was looking over my old started threads. I hope that everyone is doing well. I made mead again but this time I used the honey from my own bees. I'm looking forward to fermenting this mead and eventually enjoying drinking it.

[/IMG]

 

[Cottonmouth]

Very cool thread, enjoyed reading it. It's always been a dream of mine to have a small organic farm with bees, goats and chickens.

 

[virginiawolf]

If there is a community of farmers near you may be able to spend some time with them to get some experience and they may let you put a couple of hives on the edge of their property. Since I got into beekeeping and joined the local bee club I have met a bunch of farmers and they have all been very nice. Your dream could be a reality if you start learning about what you want to do and what not. Just doing the bees takes a bunch of time but since I enjoy it I make the time. This picture above of the bees is of some hives that I have on a friends farm. I don't have a farm of my own yet. I brought over some grain from my last 10 gallon batch of beer and they fed it to their goats and chickens. They appreciated the food and the animals loved the grain. Here's a picture of those lovely goats.

[/IMG]

 

[Jessevictory]

Is there something different about the alcohol made from the honey? It was like I was in a bit of a spell. It really felt different. I had a little sample of the mead last Christmas eve but I finally really drank some. 2 cups and it hit me right quick. Really unique. Does it go into your bloodstream quicker? I'm curious to hear if there's any facts on alcohol made from honey or peoples mead buzz experiences. I found it remarkable. Attached is a pic of my first year bees from this summer. Bees are amazing.

[/IMG]

I recently made a batch of 4 berry Melomel and was able to almost hit 18% came in about 17.6% I bottle in 32oz glass jars. I warned my buddy drink it slow it’s pretty much a 12 pack of coors light per mead bottle . He told me he slammed it like koolaid and pretty much saw Jesus and was hallucinating for a couple hours

 

[Ty520]

the sweetness tames your perception of the alcohol content. also, the residual sugar can spike your blood sugar content which has compounding symptoms akin to a intoxication...and also a hangover.

My wife has to be careful with sweeter wines and meads because they tend to make her feel bad after

 

[bwible]

People say sugar, but how can the sugar affect you if its all been fermented out? I’ve made mead that started at 1.108 and it fermented to zero or less. Mead, unlike beer, does not have residual sugar unless you stabilize and back sweeten it. My wife says this all the time - she’s afraid of mead because of all the sugar. BUT THERE IS NO SUGAR. Its all been fermented to alcohol. ALL OF IT.

That said, I do agree that mead does hit different. I’ve also been trying to figure out why. It can’t be sugar though, when your fg reads 1.000 or under that, meaning there is no sugar left.

I drink wine and its not the same. I drink port wine and its not the same. I drink barleywine and its not the same.

 

[bwible]

I love mead! I love to pour a glass during a full moon and go outside and just hang out in the dark and look at the moon while drinking it!

tweake - are you from North or South Island?? I really want to visit NZ someday!

Too much of that and you’ll be dancing naked under the moonlight