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mead
Oct 31, 2004 16:41:13 GMT -7
Post by drew on Oct 31, 2004 16:41:13 GMT -7
Sooo any of u'sss that make mead this question is to you. I have some dark honey(that is not bitter at all) I would like to do up in a batch of mead. Does anyone have a suggestion for a good recipe they have used. Keep it simple please. I am not to the point of wanting to soak wood chips or anything funky like that. Simple is king with me right now. thanks  |
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Matt the Mead Maker
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mead
Nov 2, 2004 11:53:21 GMT -7
Post by Matt the Mead Maker on Nov 2, 2004 11:53:21 GMT -7
14 pounds of honey yeast nutrient (from a homebrewing store) 2 rehydrated packets of Lalvin 71B yeast (from a homebrewing store) That ought to do it. For more info on mead making, pick of a copy of The Compleat Mead Maker by Ken Schramm or surf on over to forum.northernbrewer.com or www.gotmead.com |
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Matt the Mead Maker
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mead
Nov 2, 2004 11:55:28 GMT -7
Post by Matt the Mead Maker on Nov 2, 2004 11:55:28 GMT -7
Oh yeah, you'll also need enough water to make 5 gallons of total volume. You'll have to heat up about a gallon of water (100F) to dissolve the honey. This will have to age for at least 4 months.
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mead
Nov 2, 2004 16:31:36 GMT -7
Post by drew on Nov 2, 2004 16:31:36 GMT -7
thanks sounds like the same batch I did with the blackberry honey I do have that book although it is on loan at this time. Anyone else have any?  / |
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mead
Nov 4, 2004 10:13:58 GMT -7
Post by steve on Nov 4, 2004 10:13:58 GMT -7
If you really want a great meed it takes longer than 4 months to ferment.
Some of the best meed I have tasted has been racked and honey added and never bottled before a year has passed, then you have great mead.
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