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To all here is the next one in line, I will try tomorrow.
Tropical Ambrosia Melomel:
14.5 lbs honey
4.5 gal spring water
2 pineapples peeled and chunked ( recipes calls for pinapple from maui)
4 mangoes, peeled and chunked
1 tangerine, sliced and seeded
2 cups cranberried, dried
7 oz ginger juice
1 cup strong black tea
2 zest of limes
3 zest of oranges
3.5 tsp yeast hulls
7 yeast energieser tables (b-1 & lactose)
1 qt yeast starter :bread yeast, 3 packets water, boiling, 2.5 pints honey, 1 cup yeast, RS Premier, 2 packets.
Now I have never done this one, but will post what will happen and before will talk with my local brew shop about the things I don't know about. The different yeasts for example, since I am new to this.
Site http://brewery.org/brewery/cm3/recs/10_84.html
wish me luck ;D
Tropical Ambrosia Melomel:
14.5 lbs honey
4.5 gal spring water
2 pineapples peeled and chunked ( recipes calls for pinapple from maui)
4 mangoes, peeled and chunked
1 tangerine, sliced and seeded
2 cups cranberried, dried
7 oz ginger juice
1 cup strong black tea
2 zest of limes
3 zest of oranges
3.5 tsp yeast hulls
7 yeast energieser tables (b-1 & lactose)
1 qt yeast starter :bread yeast, 3 packets water, boiling, 2.5 pints honey, 1 cup yeast, RS Premier, 2 packets.
Now I have never done this one, but will post what will happen and before will talk with my local brew shop about the things I don't know about. The different yeasts for example, since I am new to this.
Site http://brewery.org/brewery/cm3/recs/10_84.html
wish me luck ;D
Hi, all!
Just found this site a little while back, and have been lurking for a bit.
Figured I might as well jump in and say hello...
My brother's been making wine for a couple of years now; in an effort to get me interested, started talking to me about various fermentables. When he mentioned mead, my ears perked up -- I remember sitting at an outdoor cafe in the main square of Krakow, Poland a few years back. It was a chilly late spring evening, and as I looked over the drink menu, I saw the listing for "Miod", and was intrigued. It was awesome -- heated, sweet, strong -- wow!
So, we went to the beer & wine supply store, and I found Schramm's book there. picked up a copy of the book, 10 pounds of an autumn honey, and ran away home! I made Schramm's basic recipe; pitched it last February, and bottled it in April. By September, it was... well... not impressive. lots of flavor, but kind of medicinal in aftertaste.
Last month, I started a batch of his "mambo in your mouth" melomel. I decided to deviate from the recipe: a week in "primary", followed by a quick racking and a secondary over freshly picked strawberries. (I would've given it more time, but I wanted to catch the tail end of the strawberry season here.) I also found some local red raspberries, and included them.
I plan on picking some blueberries in a week or so, and putting those in. Finally, when blackberries are in, I'll put some of those in, too. I figure I'll pull the fruit out after about 2 weeks with the blackberries -- that'll probably be mid-August.
I'm a little worried about the yeast -- the recipe doesn't specify the amount, and I only used one packet (5 g) of red star champagne yeast. we'll see how it goes (with the thought that, if i don't see some bubbling soon, i'll toss in another packet).
See yall around here...!
Merry
p.s., oh, yeah -- i almost forgot! i opened a bottle of my first batch this week... wow! at room temp, the mead was clear, dry-ish, and the medicinal overtones were gone! definitely drinkable! (Now, if only i had a sample of an experienced mead maker's version of this one, I'd have something to compare with!)
Just found this site a little while back, and have been lurking for a bit.
Figured I might as well jump in and say hello...
My brother's been making wine for a couple of years now; in an effort to get me interested, started talking to me about various fermentables. When he mentioned mead, my ears perked up -- I remember sitting at an outdoor cafe in the main square of Krakow, Poland a few years back. It was a chilly late spring evening, and as I looked over the drink menu, I saw the listing for "Miod", and was intrigued. It was awesome -- heated, sweet, strong -- wow!
So, we went to the beer & wine supply store, and I found Schramm's book there. picked up a copy of the book, 10 pounds of an autumn honey, and ran away home! I made Schramm's basic recipe; pitched it last February, and bottled it in April. By September, it was... well... not impressive. lots of flavor, but kind of medicinal in aftertaste.
Last month, I started a batch of his "mambo in your mouth" melomel. I decided to deviate from the recipe: a week in "primary", followed by a quick racking and a secondary over freshly picked strawberries. (I would've given it more time, but I wanted to catch the tail end of the strawberry season here.) I also found some local red raspberries, and included them.
I plan on picking some blueberries in a week or so, and putting those in. Finally, when blackberries are in, I'll put some of those in, too. I figure I'll pull the fruit out after about 2 weeks with the blackberries -- that'll probably be mid-August.
I'm a little worried about the yeast -- the recipe doesn't specify the amount, and I only used one packet (5 g) of red star champagne yeast. we'll see how it goes (with the thought that, if i don't see some bubbling soon, i'll toss in another packet).
See yall around here...!
Merry
p.s., oh, yeah -- i almost forgot! i opened a bottle of my first batch this week... wow! at room temp, the mead was clear, dry-ish, and the medicinal overtones were gone! definitely drinkable! (Now, if only i had a sample of an experienced mead maker's version of this one, I'd have something to compare with!)
Welcome Meriadoc!
We're always happy to see the site and the hobby continue to grow. Glad to have you with us. We look forward to hearing about your mead experiments and you came to the right place if you're interested in learning from your fellow meadmakers.
I have the same problem with knowing only a couple of other meadmakers locally, and not having enough meads to try by comparison. But, the important thing is that YOU enjoy your mead. That's what its all about! (Though it is nice to see what to be shooting for. There's nothing better than a well-made, well-aged mead!)
Glad to hear your "autumn" mead is coming along. It will only continue to get better. Feel free to document your Melomel in the Brewlog section so we can all benefit from your experiences.
Cheers!
Kirk
We're always happy to see the site and the hobby continue to grow. Glad to have you with us. We look forward to hearing about your mead experiments and you came to the right place if you're interested in learning from your fellow meadmakers.
I have the same problem with knowing only a couple of other meadmakers locally, and not having enough meads to try by comparison. But, the important thing is that YOU enjoy your mead. That's what its all about! (Though it is nice to see what to be shooting for. There's nothing better than a well-made, well-aged mead!)
Glad to hear your "autumn" mead is coming along. It will only continue to get better. Feel free to document your Melomel in the Brewlog section so we can all benefit from your experiences.
Cheers!
Kirk
Greetings to all,
First, I would like to apologize to the other Beowulf(s) out there. I have used the name for many years and it is hard to give up.
Second, I would like to thank all responsible for this site. I have never made Mead, or any other home brew. With this site, I feel I CAN make it happen. Up until now, I have only been a consumer.
Thanks!
First, I would like to apologize to the other Beowulf(s) out there. I have used the name for many years and it is hard to give up.
Second, I would like to thank all responsible for this site. I have never made Mead, or any other home brew. With this site, I feel I CAN make it happen. Up until now, I have only been a consumer.
Thanks!
loki610 said:
Here it is...
http://www.gotmead.com/index.php?option=com_smf&Itemid=103&topic=1219.0
Wrathwilde
J
jocosa
Guest
Guest
Greetings all...
I'm new to the board as far as posting, have visited off and on for years. Not new to mead; have been brewing for about 4 years now.
I feel that my mead making is just coming into its own, got several batches of various types behind me and feel that my meads, while good, drinkable and praised by friends - I'm just now becoming satisfied with them!
Bottled a blueberry mel this morning, a blackberry mel a week ago, and mixed up a 5 gallon batch of traditional which will be the base for a scuppernong mel and a ginger meth....
Hope that I can further my mead learnin' here and pass on any bit of learned wisdom that I've gained...
Jocosa
I'm new to the board as far as posting, have visited off and on for years. Not new to mead; have been brewing for about 4 years now.
I feel that my mead making is just coming into its own, got several batches of various types behind me and feel that my meads, while good, drinkable and praised by friends - I'm just now becoming satisfied with them!
Bottled a blueberry mel this morning, a blackberry mel a week ago, and mixed up a 5 gallon batch of traditional which will be the base for a scuppernong mel and a ginger meth....
Hope that I can further my mead learnin' here and pass on any bit of learned wisdom that I've gained...
Jocosa
M
mtnwalker
Guest
Guest
Hello everyone, I feel like i've just been adopted into a family, so am introducing myself and asking advise.
Heres my situation, just retired, have a large farm for W NC standards, and adjacent to Pisgah Nat. forest. I used to keep 200 hives of bees, which were wiped out in a different locale by an apple orchard spraying without notification overnight. Now I plan to restart, as I just retired. I have fruit trees that are old, but still producing acres of blackberries, and blueberries. Plan to replant fruit trees this spring, and have ordered an apple press which should be delivered this march. I want to make mead, cider, and brandy, and let my son make some wines. I have small batches of honeys I have kept for 35 years as definate individual samples- locust, dandelion, poplar.sourwood, aster, and wildflower mixes. and as my parants had a small citrus grove in central Fl. i carried them down to overwinter, and have palm, palmetto, and the best orange blossom honey I ever tasted. So am desirous to try, and excited. When I say I'm a totally green newbe, I have never even had a sip of mead, and didn't even know it existed until a month ago, except in english lit. like Beowulf, and Tolkien. But I know I will.
I just bought a super quality SS reflux still, that will also act as a pot still for makeing brandies out of any failed meads, wines or ciders.
I have a tiny cabin, at the farm and no basement, so for this new hobby, I need to build the ultimate brewers paradise. Perhaps a heated room for fermantation, a large asceptic room for sterilizing, heating, mixing, washing, and with heaps of storage- chemicals, yeast, tools, etc.- bookshelves and computer desk for when I get in trouble. As a builder and cabinet maker, cost is not so much the issue. Quality, space size and needs are. I would rather over build than just so-so. I plan on doing this as my main retiriment hobby, so again cost is not the issue. Also, I would like to plan to have this as my canning, freezer, and dehydratoer house, as I plan on at least 5 acres of garden to preserve, as well as some essential oil distillations. I plan on a very large covered deck, as have lots of friends that would never make the trip to the farm as it is very remote, unless special treats were in store.
I much appreciate this brand new wbsite for me, and in depth responses. I think i am the newest member, and the newest pain to enter here.
But sure enjoy learning. Thanks, JP or John.
PS meybe should make it big enough to have a bedroom, and I would always be there to check things out, and rent or allow a helper to live in the cabin?
My total regards, Your most total newbe. JP
Heres my situation, just retired, have a large farm for W NC standards, and adjacent to Pisgah Nat. forest. I used to keep 200 hives of bees, which were wiped out in a different locale by an apple orchard spraying without notification overnight. Now I plan to restart, as I just retired. I have fruit trees that are old, but still producing acres of blackberries, and blueberries. Plan to replant fruit trees this spring, and have ordered an apple press which should be delivered this march. I want to make mead, cider, and brandy, and let my son make some wines. I have small batches of honeys I have kept for 35 years as definate individual samples- locust, dandelion, poplar.sourwood, aster, and wildflower mixes. and as my parants had a small citrus grove in central Fl. i carried them down to overwinter, and have palm, palmetto, and the best orange blossom honey I ever tasted. So am desirous to try, and excited. When I say I'm a totally green newbe, I have never even had a sip of mead, and didn't even know it existed until a month ago, except in english lit. like Beowulf, and Tolkien. But I know I will.
I just bought a super quality SS reflux still, that will also act as a pot still for makeing brandies out of any failed meads, wines or ciders.
I have a tiny cabin, at the farm and no basement, so for this new hobby, I need to build the ultimate brewers paradise. Perhaps a heated room for fermantation, a large asceptic room for sterilizing, heating, mixing, washing, and with heaps of storage- chemicals, yeast, tools, etc.- bookshelves and computer desk for when I get in trouble. As a builder and cabinet maker, cost is not so much the issue. Quality, space size and needs are. I would rather over build than just so-so. I plan on doing this as my main retiriment hobby, so again cost is not the issue. Also, I would like to plan to have this as my canning, freezer, and dehydratoer house, as I plan on at least 5 acres of garden to preserve, as well as some essential oil distillations. I plan on a very large covered deck, as have lots of friends that would never make the trip to the farm as it is very remote, unless special treats were in store.
I much appreciate this brand new wbsite for me, and in depth responses. I think i am the newest member, and the newest pain to enter here.
But sure enjoy learning. Thanks, JP or John.
PS meybe should make it big enough to have a bedroom, and I would always be there to check things out, and rent or allow a helper to live in the cabin?
My total regards, Your most total newbe. JP
John,
Welcome!
Your plans are fascinating. I should think you would need an assistant, unless you're counting on family to help you harvest and process. My own small business (recently closed) depended on an assistant: I made soap and toiletries and gift baskets. Couldn't have done it by myself, what with the office work, phone calls, and meetings, forget actually dissolving lye and and saponifying oils. Sounds like you're retiring to a full-time job! Good luck, and please start keeping them bees again right away...
Have you already distilled essential oils? I'm wondering if you can advise Abejita here on the forum if the thin layer of oil on her must is essential oil of rose (in the "Unusual Ingredients" category).
Miriam
Welcome!
Your plans are fascinating. I should think you would need an assistant, unless you're counting on family to help you harvest and process. My own small business (recently closed) depended on an assistant: I made soap and toiletries and gift baskets. Couldn't have done it by myself, what with the office work, phone calls, and meetings, forget actually dissolving lye and and saponifying oils. Sounds like you're retiring to a full-time job! Good luck, and please start keeping them bees again right away...
Have you already distilled essential oils? I'm wondering if you can advise Abejita here on the forum if the thin layer of oil on her must is essential oil of rose (in the "Unusual Ingredients" category).
Miriam
Miriam said:
Is the still able to be run under vacuum? I've read that essential oils are less effected when distilled at lower temperatures?
Hey Mtnwalker, you know I'm just east of you a few hours in the Piedmont. Perhaps we should arrange to meet sometime? I think it would be fun, and I'm always looking for an excuse to head to the mountains.....
Vicky - squiffed on 10-year old port and getting ready to crash after Craig Ferguson is done.....
Vicky - squiffed on 10-year old port and getting ready to crash after Craig Ferguson is done.....
I too want to welcome you to your new obsession. I think you will come to love mead as we all do, there are just so many differant ways to make it. And so many styles to try, heck you have fruit trees too so you will have years of experiments ahead of you. I think you will have a very productive retirement on your hands. Adds NC as a place to stop by for a mead.
On the still front I am sure you intend that to be for distilling water and esential oils ONLY as anything else would be illegal *coughSaveMeABottlecough*. When will our government get its act togather? I mean sheesh people distilling REMOVES the unhealthy things from the product. Ah well that is a rant for another day.
Scott
On the still front I am sure you intend that to be for distilling water and esential oils ONLY as anything else would be illegal *coughSaveMeABottlecough*. When will our government get its act togather? I mean sheesh people distilling REMOVES the unhealthy things from the product. Ah well that is a rant for another day.
Scott
