15 replies to this topic

[Windshine]

I have never brewed anything before this will be my first time and im wanting to make some mead but im trying to find the basic steps to making it and I will improve from there.!

[1967FordTitus]

Great luck to you, Windshine. A close friend makes excellent mead from honey from her beehives, and berries from her gardens. Really tasty stuff. There are many Topians with much brewing experience, I am lucking forward to seeing their posts on helping you out.

[Spooner]

Basically 3 water to 1 honey by volume makes good mead, all additives optional play around  to suite your tastes

 

I like this one;

1 Gallon honey

3 Gallons water

3 lemons & 2 oranges with rind

some spices like (dozen cloves, couple cinnamon sticks, some grated ginger root)

Simmer for an hour or so discarding the heaviest  foam, 

After it cools to luke warm (less than 100F) add 2 yeast packets or cubes   (Fleichman's from grocery store is ok)

 

Primary ferment in a pail with a lid, until it calms down (few days week at most) It foams a lot at first.

 

Secondary ferment in jugs or carboys with air lock.  If no air lock put a balloon over the jug and it will blow up from the gas release without letting oxygen get in. Release pressure occasionally,. in about 3 weeks it is ready to bottle.  Gets better with age but drinkable any time.

Edited by Spooner, 09 January 2014 - 06:08 PM.

[MrGumball]

Basically 3 water to 1 honey by volume makes good mead, all additives optional play around  to suite your tastes

 

I like this one;

1 Gallon honey

3 Gallons water

3 lemons & 2 oranges with rind

some spices like (dozen cloves, couple cinnamon sticks, some grated ginger root)

Simmer for an hour or so discarding the heaviest  foam, 

After it cools to luke warm (less than 100F) add 2 yeast packets or cubes   (Fleichman's from grocery store is ok)

 

Primary ferment in a pail with a lid, until it calms down (few days week at most) It foams a lot at first.

 

Secondary ferment in jugs or carboys with air lock.  If no air lock put a balloon over the jug and it will blow up from the gas release without letting oxygen get in. Release pressure occasionally,. in about 3 weeks it is ready to bottle.  Gets better with age but drinkable any time.

 

 

The above sounds like Joe's Ancient Orange Mead....

 

 

 

Yeast need nitrogen to survive and reproduce, but mead musts typically contain far too little free amino nitrogen (FAN) to support a fermentation that finishes in a reasonable amount of time and reaches a desirable final gravity. To support the fermentation of a must around 25 °Brix (SG 1.106), the yeast require about 300 ppm FAN. However, mead musts made from honey alone are usually under 20 ppm FAN.

http://beerandwinejo...ient-additions/

 

 

If you'd like enough nutrient and energizer to do a batch shoot me a PM and I'll send some out to you.

[Spooner]

I don't know Joe, I learned from Jorgendorf who has excellent book "Folk wines", but many roads lead to heaven.

 

Never heard about the nitrogen problem perhaps the fruit helps me avoid problems.

 

My mead's have averaged 10-12% alc according to the  readings (depending largely on the original water content of the honey I think).

 

Sometimes  I have started the yeast on a piece floating bread in the must but never noticed any appreciable difference in results.

[Windshine]

wait so after I simmer the ingredients I just throw it in a bucket with a lid? do I open it at all? or do I make something for foam to come out? and how do I know if it ends up being bad (undrinkable).

[FIYA]

you need an air-lock for your bucket. these are inexpensive or can be homemade. it lets the CO2 escape the fermenter without letting contams in.

the only way to see if it is undrinkable is to test it out. I've had a couple batches go bad on me but for the most part it turns out pretty good. nice buzz too.

nothing like a hangover you made yourself. good luck!

[Windshine]

lol thanks man. but hey so I have to use an airlock on the first fermantion? it seems like spoon instrcutions say just through into bucket with lid.

[Windshine]

does anyone have an answer for my last?

[roscoe]

From what I have read, and talking to the dude at the brew store you do not have to use an air lock on the primary fermentation.

 

In fact a full bucket and air lock can be a disaster if you have vigorous fermentation.  It can blow your mead right through the air lock, and possibly all over the ceiling.

[Spooner]

Primary fermentation is so vigorous (creating an inch or better of foam) that it acts it own barrier to contaminates. The primary fermentation could easily clog an airlock. After it calms down (3 days to a week) it can be safely be decanted into jugs or a carboy with airlocks. Secondary fermentation (or finishing) will take 3 weeks to a month or more bubbling through the airlock. When it stops bubbling just bottle or drink fresh. It improves (mellows) with age in the bottle.

Happy fermenting!

[Seeker2be]

Rose Mead:  1 cup honey 3 cups water, a hand full clean rose petals from roses that do not receive chemical fertilizers and bread yeast or moncharat yeast.  I let sit for a month in a quart mason jar with the ring and tops loose to let out the CO2(you might put a few jars into your grow room to provide your plants with C02- a cheap CO2 generator with a delightful end product), strain out the rose petals and hoila! Great  Rosemead.

Edited by Seeker2be, 22 January 2014 - 09:27 AM.

[Seeker2be]

I make prickly pear wine every year and use an air lock.  The vigorous fermentation only happens for a few days and if you leave some space in your gallon bottles and place in a deep container I have yet to have problems of boil up or boil over.

[Seeker2be]

 

[FIYA]

blow-off tube works for the vigorous stuff

[Stig7580]

OMG i want to make some mead!! sounds amazing