Hey All,
I joined the forums a couple weeks ago after hearing someone at work talk about making mead. I thought it sounded interesting so I've been voraciously reading up on things on this board. I have a 1.5wk old gallon of Joe's Orange going - I followed the directions best I could and it looks to be doing(and smelling) good.
I think that gave me too much confidence off the bat because right away I wanted to start the pumpkin cyser (it being fall and all...).
Here's my recipe:
3lbs Honey
1/2 gallon Apple Juice
Topped with water
1 lb pumpkin baked with brown sugar, allspice, cinnamon, nutmeg
1 tsp Yeast - Bread
Here's my questions:
Like jrigal this thing really took off on me and got really foamy. Overnight it blew my air lock stopper off the jug. My wife wasn't really happy with the mess she found...
Well this violent foaming continued for a couple days. I kept the stopper out and let it sit in our extra tub to foam off. Now it's done with the foaming so I resanitized the stopper and airlock and put it back on. This batch does not smell good though. I read somehwere on here that fermenting apple has a funky order to it. I need some reassurances to keep with this stuff and not pour it out ;-)
Secondly, is there a rough approximation for how much alcohol bread yeast can handle or do they vary greatly?
Thanks for the inputs! This is a very interesting site and I can't wait for my Joe's to finish up so I can give it a try. Take it easy.
-MadRupe
I joined the forums a couple weeks ago after hearing someone at work talk about making mead. I thought it sounded interesting so I've been voraciously reading up on things on this board. I have a 1.5wk old gallon of Joe's Orange going - I followed the directions best I could and it looks to be doing(and smelling) good.
I think that gave me too much confidence off the bat because right away I wanted to start the pumpkin cyser (it being fall and all...).
Here's my recipe:
3lbs Honey
1/2 gallon Apple Juice
Topped with water
1 lb pumpkin baked with brown sugar, allspice, cinnamon, nutmeg
1 tsp Yeast - Bread
Here's my questions:
Like jrigal this thing really took off on me and got really foamy. Overnight it blew my air lock stopper off the jug. My wife wasn't really happy with the mess she found...
Well this violent foaming continued for a couple days. I kept the stopper out and let it sit in our extra tub to foam off. Now it's done with the foaming so I resanitized the stopper and airlock and put it back on. This batch does not smell good though. I read somehwere on here that fermenting apple has a funky order to it. I need some reassurances to keep with this stuff and not pour it out ;-)
Secondly, is there a rough approximation for how much alcohol bread yeast can handle or do they vary greatly?
Thanks for the inputs! This is a very interesting site and I can't wait for my Joe's to finish up so I can give it a try. Take it easy.
-MadRupe