Cellophane
New Member
- Joined
- Aug 31, 2006
- Messages
- 2
- Reaction score
- 0
umm i wanna make some mead . can anyone give me a quick resipy? and like directions
thxs
thxs
help with mead
- Thread starter Cellophane
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
waskelton4
Well-Known Member
i stumbled upon this recipie while shopping for 1 gallon jugs..
http://morebeer.com/product.html?product_id=16577
no idea how good it would be.
recipie says..
"Our 1 gallon glass jar is perfect for fermenting mead. To make 1 gallon buy this jar, 3 lbs of honey, 1 oz of yeast nutrient mix, 1 packet of yeast and away you go."
fwiw.. morewinemaking.com (morebeer sister site) has a mead kit with 12lbs of honey and some other stuff they say you need..
http://morewinemaking.com/browse.html?category_id=100173&keyword=&x=1&y=1
fwiw.. never made mead before..
ws
http://morebeer.com/product.html?product_id=16577
no idea how good it would be.
recipie says..
"Our 1 gallon glass jar is perfect for fermenting mead. To make 1 gallon buy this jar, 3 lbs of honey, 1 oz of yeast nutrient mix, 1 packet of yeast and away you go."
fwiw.. morewinemaking.com (morebeer sister site) has a mead kit with 12lbs of honey and some other stuff they say you need..
http://morewinemaking.com/browse.html?category_id=100173&keyword=&x=1&y=1
fwiw.. never made mead before..
ws
i'm working on my first cyser (apple mead), so i'm no expert, but here's some stuff i've found:
this has pretty in depth instructions: http://www.wyrdwords.vispa.com/heathenry/mead/index.html
this is an easy and quick recipe:
http://www.gotmead.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,119/Itemid,161/
here's the recipe for the cyser i'm making (i added a few things to the recipe, but this is the basic version):
http://www.nwlink.com/~badger/cyser.html
i'm sure others will have better advice, but i think any of these sites can get you started
this has pretty in depth instructions: http://www.wyrdwords.vispa.com/heathenry/mead/index.html
this is an easy and quick recipe:
http://www.gotmead.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,119/Itemid,161/
here's the recipe for the cyser i'm making (i added a few things to the recipe, but this is the basic version):
http://www.nwlink.com/~badger/cyser.html
i'm sure others will have better advice, but i think any of these sites can get you started
The "quick" mead that has been mentioned on this forum is this one:
Joe's Ancient Orange Mead
3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
1 Large orange (later cut in eights or smaller rind and all)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon
1 whole clove (or 2 if you like - these are potent critters)
optional (a pinch of nutmeg and allspice)(very small)
1 teaspoon of Fleismanns bread yeast (now don't get holy on me--- after all this
is an ancient mead and that's all we had back then)
Balance water to one gallonMethods/steps
This is one I have shared before but it may have got lost in the rebuild. It is so simple to make and you can make it without much equipment and with a multitude of variations. This could be a first Mead for the novice as it is almost fool proof. It is a bit unorthodox but it has never failed me or the friends I have shared it with.
Process:
Use a clean 1 gallon carboy
Dissolve honey in some warm water and put in carboy
Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy -- rinds included -- its ok for this mead -- take my word for it -- ignore the experts)
Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water (need room for some foam -- you can top off with more water after the first few day frenzy)
Shake the heck out of the jug with top on, of course. This is your sophisticated aeration process.
When at room temperature in your kitchen. Put in 1 teaspoon of bread yeast. (No you don't have to rehydrate it first-- the ancients didn't even have that word in their vocabulary-- just put it in and give it a gentle swirl or not)(The yeast can fight for their own territory)
Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don't use grandma's bread yeast she bought years before she passed away in the 90's)(Wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.
Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- Your not listening, don't touch
After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (like in a cabinet) likes a little heat (70-80).
If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away). If it didn't work out then take up another hobby. Mead is not for you. It is too complicated.
If you were successful, which I am 99% certain you will be, then enjoy your mead. When you get ready to make a different mead you will probably have to unlearn some of these practices I have taught you, but hey--- This recipe and procedure works with these ingredients so don't knock it. It was your first mead. It was my tenth. Sometimes, even the experts can forget all they know and make a good ancient mead.
Enjoy, Joe
-- submitted by Joe Mattioli
I made this and it's GREAT. Of course, it defies all the "rules" for mead- bread yeast, warm place, quick, etc. But it is good, and instead of oranges you can put in a few blueberries (but it'll foam like crazy, so give it lots of headspace and top up later). Mine was ready to drink and bottled in 3 months.
Lorena
Joe's Ancient Orange Mead
3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
1 Large orange (later cut in eights or smaller rind and all)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon
1 whole clove (or 2 if you like - these are potent critters)
optional (a pinch of nutmeg and allspice)(very small)
1 teaspoon of Fleismanns bread yeast (now don't get holy on me--- after all this
is an ancient mead and that's all we had back then)
Balance water to one gallonMethods/steps
This is one I have shared before but it may have got lost in the rebuild. It is so simple to make and you can make it without much equipment and with a multitude of variations. This could be a first Mead for the novice as it is almost fool proof. It is a bit unorthodox but it has never failed me or the friends I have shared it with.
Process:
Use a clean 1 gallon carboy
Dissolve honey in some warm water and put in carboy
Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy -- rinds included -- its ok for this mead -- take my word for it -- ignore the experts)
Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water (need room for some foam -- you can top off with more water after the first few day frenzy)
Shake the heck out of the jug with top on, of course. This is your sophisticated aeration process.
When at room temperature in your kitchen. Put in 1 teaspoon of bread yeast. (No you don't have to rehydrate it first-- the ancients didn't even have that word in their vocabulary-- just put it in and give it a gentle swirl or not)(The yeast can fight for their own territory)
Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don't use grandma's bread yeast she bought years before she passed away in the 90's)(Wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.
Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- Your not listening, don't touch
After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (like in a cabinet) likes a little heat (70-80).
If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away). If it didn't work out then take up another hobby. Mead is not for you. It is too complicated.
If you were successful, which I am 99% certain you will be, then enjoy your mead. When you get ready to make a different mead you will probably have to unlearn some of these practices I have taught you, but hey--- This recipe and procedure works with these ingredients so don't knock it. It was your first mead. It was my tenth. Sometimes, even the experts can forget all they know and make a good ancient mead.
Enjoy, Joe
-- submitted by Joe Mattioli
I made this and it's GREAT. Of course, it defies all the "rules" for mead- bread yeast, warm place, quick, etc. But it is good, and instead of oranges you can put in a few blueberries (but it'll foam like crazy, so give it lots of headspace and top up later). Mine was ready to drink and bottled in 3 months.
Lorena
OK, here's mine.
4.5 pounds of your favourite honey.
Apple concentrate to make 1 gallon. (OK, this is really a cyser!)
Lalvin white wine yeast, D47.
Bring about 1/2 gallon of water to 180 degrees or so. Add the honey to dissolve. Put the apple concentrate to the fermenter, hopefully you use frozen. Add the water needed to melt it. (not too much) Add the honey-water, take care to not crack the carboy. Add cooled water to bring it up to 2.5 gallons, and at 75-80 degrees pitch your yeast.
This fermented out for me, in 2 weeks, and was drinkable in 3 or 4 more weeks. Ferment as cool as you can, preferrably below 70 degrees. (That is difficult for me, since I'm in Arizona!)
steve
4.5 pounds of your favourite honey.
Apple concentrate to make 1 gallon. (OK, this is really a cyser!)
Lalvin white wine yeast, D47.
Bring about 1/2 gallon of water to 180 degrees or so. Add the honey to dissolve. Put the apple concentrate to the fermenter, hopefully you use frozen. Add the water needed to melt it. (not too much) Add the honey-water, take care to not crack the carboy. Add cooled water to bring it up to 2.5 gallons, and at 75-80 degrees pitch your yeast.
This fermented out for me, in 2 weeks, and was drinkable in 3 or 4 more weeks. Ferment as cool as you can, preferrably below 70 degrees. (That is difficult for me, since I'm in Arizona!)
steve
Red Hawke
Member
Cellphane, we can only second Lorenae's advice on "Joe's Ancient Orange Mead". We are new to homebrewing ourselves and followed the recipe to the letter. We now have a very good mead in the bottle that we really enjoy and plan to share a couple of bottles this weekend with our son and his girl friend. We planned to wait until Nov. to try the next bottle but we like it so well we wanted to share it with our family on their visit up to see us. We made a 5 gal. recipe and had not the least bit of trouble.
Have fun
RedHawke & Red
Have fun
RedHawke & Red
homebrewer_99
Well-Known Member
- Joined
- Feb 1, 2005
- Messages
- 19,581
- Reaction score
- 1,219
- Location
- I-80, Exit 27 (near the Quad Cities)
Unless you a;ready know what you like I will recommend Googling for mead recipes. You'll get more than enough information and recipes.
I'm saying this because we don't even know if you're allergic to oranges (not that it's a bad recipe), etc. The recipe you use in the end will be determined by what flavors you like, not us.
I'm saying this because we don't even know if you're allergic to oranges (not that it's a bad recipe), etc. The recipe you use in the end will be determined by what flavors you like, not us.
