Does anyone have a simple mead recipe?

Discussion in 'Wine, Cider, Mead and Kombucha Discussion.' started by StevieG83, Apr 26, 2019.

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  1. Apr 26, 2019 #1

    StevieG83

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    Hi guys and gals. Was wondering if someone had a simple mead recipe or video with instructions. I am just looking to make a gallon for starters.

    Thank You.
     
  2. Apr 26, 2019 #2

    strange-steve

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    Joe's Ancient Orange Mead is a simple tried and tested recipe, I made it once and it was fantastic. Make sure and stick a bottle or two away for a few years cos it just gets better with age.

    Recipe and method here.
     
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  3. Apr 26, 2019 #3

    Chippy_Tea

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  4. Apr 26, 2019 #4

    StevieG83

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    Nice one. Thanks peeps.
     
  5. Apr 27, 2019 #5

    Zephyr259

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    The trick with mead seems to be nutrients, they need plenty but not so much as you can taste them at the end (took me ages to realise that's what I could taste).

    I will be bottling a traditional and a BOMM in the next week or 2. the traditional stuck despite nutrients but I eventually got it finished. The BOMM (Bray's One Month Mead - uses Wyeast 1388) went smoother but took about 2 months to finish for some reason, I sourced Fermaid O for that one from ebay.

    If you want an easy start use about 1 kg honey made up to 5L, that should give about 1.060 OG, a teaspoon of nutrient, I like Tronozymol as it's got a heap of micro nutrients too, and a sachet of yeast and it should ferment out to a dry 7%. I did 2, the first with D47 which I fermented dry then primed and bottle conditioned, it was like a dry cider. The second got S-04 and was stabilised at 1.007 (or 1.004 I always forget and my notes are never to hand) which left it as a still, barely off-dry wine. These fermented out in about 2 - 3 weeks without a hitch and I used tesco orange blossom honey in both, and the BOMM above.
     
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  6. Apr 27, 2019 #6

    StevieG83

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    Thanks Z. Orange blossom honey sounds nice. I think i will get that. I also get local honey of a farmer for hay fever so i will make a gallon with that as well.
     
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  7. Apr 29, 2019 #7

    LED_ZEP

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    Hi

    This guy has a few mead vids on his You Tube channel, this one is a simple one to follow

     
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  8. May 2, 2019 #8

    StevieG83

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    Thanks Led Zep.
     
  9. May 2, 2019 #9

    BeerCat

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    5 jars of 340g honey. 1 pack of Lalvin EC-1118 yeast and a teaspoon of nutrient. Leave a bit of head space to top up later and feed with 1/2 tps of nutrient every few days for about a week. Leave for a few months the you can rack it.
     
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  10. May 4, 2019 #10

    StevieG83

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    Thanks BeerCat. I picked up some lovely honey in natures way belfast and have some EC - 118 yeast packets that i have to use up.
    Going to make it today after lunch.


     
  11. Feb 11, 2020 #11

    Mr_S_Jerusalem

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    Can this be done the normal way in a bucket for a week then strained to a demijohn?

    Does that actually have any effect on the flavour?
     
  12. Feb 11, 2020 #12

    Zephyr259

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    Kinda, you shouldn't need to strain it unless you have fruit in it, at which point a bucket is probably a good plan. Why not just ferment in the demijohn the whole time?
     
  13. Feb 11, 2020 #13

    Mr_S_Jerusalem

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    I figure you’d lose more than usual in the racking from primary to secondary if there’s more bits in it?
     
  14. Feb 11, 2020 #14

    Zephyr259

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    Why's there more bits in it? What recipe are you using?
     
  15. Feb 12, 2020 #15

    Mr_S_Jerusalem

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    It seems like a lot of these recipes have bits of orange or cinnamon sticks or cloves floating around in them, I was wondering if there was a tidier way to do this.
     
  16. Feb 12, 2020 #16

    An Ankoù

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  17. Feb 12, 2020 #17

    Mr_S_Jerusalem

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    Ooohh excellent, thank you
     
  18. Feb 12, 2020 #18

    Zephyr259

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    Ah, your on Joe's Ancient Orange, Haven't read that recipe in years (and never made it) but using a bucket initially would still be fine, easier to get the orange pieces out.
     
  19. Feb 13, 2020 #19

    Mr_S_Jerusalem

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    Yes basically his recipe but with a few modifications.

    I'm not buying a jar of cloves to only use 2. lol

    Also there's no way I'm gonna buy 3 pounds of honey and waste it with bread yeast. That's just damn silly.

    I might actually just omit the orange peel and just use the juice of 2 instead of one. That will eliminate the whole messy peel business.
     
  20. Feb 13, 2020 #20

    Zephyr259

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    I think the recipe intends to extract some bitterness from the pith for balance. It's a weird recipe, breaks just about every rule but seems to work for most people. I'd add nutrient to it personally, I tried a staggered nutrient addition on a mead and it still stuck on me...
     

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