For any alcoholic brew that doesn't fit into any of the above categories!
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Lberg
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by Lberg » Sat Feb 09, 2008 11:23 am
I have resently found out that i'm going to become a dad
So I've decided to make some form of brew to celebrate (any excuse!!!).
My gut is saying mead. I don't know why? maybe its medieval roots coming through.
I've seen the orange mead recipe but I was wondering whats the bog standard one?
Does the type of honey matter as well?
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Martin the fish
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by Martin the fish » Sat Feb 09, 2008 11:27 am
No idea to your questions but congrats on the Dad thing
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Lberg
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by Lberg » Sat Feb 09, 2008 11:33 am
Thanks
i'm really chuffed. scared to death though ha ha
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MickyD
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by MickyD » Sat Feb 09, 2008 12:50 pm
All you need to know is Mead takes a long while to mature, so if you make it now it might be drinkably nice in 6 months time. Some meads do take a lot longer to mature properly though.
The Ancient Orange Mead is the only one I have made so far and is actually drinkable right now.
Theres lots of recipes to be found on the net, its down to what you think sounds nicest for you.
Have a look
HERE for ideas.
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Lberg
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by Lberg » Sat Feb 09, 2008 7:53 pm
Thanks for the link.
well I think 6 months will work out just fine. it should be ready just in time
This one takes my fancy:
4 lbs Honey
6 Cloves
2 Sticks cinnamon
Juice & peel from one lemon (I might leave this out)
1 gal Water
1 Tsp Activated dry yeast
I liked the idea of Braggot meads that use hops. I think I might do a few tests before going that far yet.
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MickyD
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by MickyD » Sun Feb 10, 2008 10:48 am
The Lemon would give it a nice bitter back note I'd imagine. The Ancient Orange is very sweet (partly the orange, partly the orange blossom honey I used).
Let us know how you get on with it (pictures are good
)
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lockwood1956
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by lockwood1956 » Sun Feb 10, 2008 8:36 pm
Lberg wrote:
Juice & peel from one lemon (I might leave this out)
.
then add 1 tsp citric acid per gallon
I'd also go easy on the cloves, those puppies impart a lot of taste.
the ancient orange mead works well, but is sweetish, but if you used a yeast like lalvin EC-1118 instead of bread yeast it would ferment dry. (and take a little longer to age to drinkability)
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prolix
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by prolix » Mon Feb 11, 2008 1:19 am
Congrtas mate!
I have made the acient mead a few times, prefer it a bit dry.
Avoid australian honey as if it has any eucalyptus it it it will go bitter... hey instant braggot
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Lberg
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by Lberg » Tue Feb 12, 2008 2:26 pm
lockwood1956 wrote:
then add 1 tsp citric acid per gallon
So i take it the some form of citric is needed then. I thought it was used interms of flavourings. shows how much of a newbe i am ha ha
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Lberg
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by Lberg » Tue Feb 12, 2008 5:54 pm
ok so i got bored on my day off.
The must smells so good!!
OG 1076 so not super strong but stong enough.
Now all i need to do is stop watching the stupid airlock all evening.
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Hoppkins
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by Hoppkins » Wed Feb 13, 2008 9:45 am
Sainsburys have lots of different types of nice honey.
Dont go for the set opaque ones.
Pick a nice one, ive made mead with the cheapest, regular and best. The cheapest was awful. The regular is ok but the best stuff really makes a difference.
I had some Australian Honey and it made an exceptionally nice somehow a bit dry but with a sweet aftertaste after 6 months of fermenting and 1 month of bottling.
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CyberPaddy66
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by CyberPaddy66 » Wed Feb 13, 2008 3:22 pm
Hoppkins wrote:Sainsburys have lots of different types of nice honey.
Dont go for the set opaque ones.
Pick a nice one, ive made mead with the cheapest, regular and best. The cheapest was awful. The regular is ok but the best stuff really makes a difference.
I had some Australian Honey and it made an exceptionally nice somehow a bit dry but with a sweet aftertaste after 6 months of fermenting and 1 month of bottling.
Wait until it's been in the bottle for at least 1 year and you'll be totally amased at the difference
