P.S. addendum to 1 st post page 1
Authors Note:
P.S. This recipe works well and produces a very good mead that doesn't require alot of aging though it does get better with time. The procedures followed show how simple and easy mead is to make and enjoy. This recipe's purpose is to be fun, exciting and encourage you to learn more with at least one successful mead under your belt without waiting long and at a minimal entry cost. It is unorthodox in that it disregards many of the customary rules practiced by many successful mead makers. These include but are not limited to not using bread yeast, not racking off the lees, not rehydrating the yeast prior to pitching, not stirring in the yeast, not taking SG readings and using the rind of oranges without removing the pith which usually causes nasty bitterness . So as a courtesy to those concerned individuals I would like to advise you to study and learn more about mead making practices as variations of this recipe might not produce the same desired results. This is an ancient recipe and everything in this recipe works together to make a tasety mead. However, there is much more to learn before attempting some of these practices with other recipes. Being a pragmatic individual I often do the opposite of prescribed methods in search of something different and unique or to prove a contrary point. So enjoy and remember there are reasons that a beginner should learn additoinal methology before incorporating these procedures into other meads using different yeasts and different ingredients. Having said that, I hope you will be encouraged to continue your study and learning process, constantly striving to make better meads for all to enjoy.
Sincerely, Joe Mattioli
Authors Note:
P.S. This recipe works well and produces a very good mead that doesn't require alot of aging though it does get better with time. The procedures followed show how simple and easy mead is to make and enjoy. This recipe's purpose is to be fun, exciting and encourage you to learn more with at least one successful mead under your belt without waiting long and at a minimal entry cost. It is unorthodox in that it disregards many of the customary rules practiced by many successful mead makers. These include but are not limited to not using bread yeast, not racking off the lees, not rehydrating the yeast prior to pitching, not stirring in the yeast, not taking SG readings and using the rind of oranges without removing the pith which usually causes nasty bitterness . So as a courtesy to those concerned individuals I would like to advise you to study and learn more about mead making practices as variations of this recipe might not produce the same desired results. This is an ancient recipe and everything in this recipe works together to make a tasety mead. However, there is much more to learn before attempting some of these practices with other recipes. Being a pragmatic individual I often do the opposite of prescribed methods in search of something different and unique or to prove a contrary point. So enjoy and remember there are reasons that a beginner should learn additoinal methology before incorporating these procedures into other meads using different yeasts and different ingredients. Having said that, I hope you will be encouraged to continue your study and learning process, constantly striving to make better meads for all to enjoy.
Sincerely, Joe Mattioli