- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Anyone ever make mead?
Posted on 5/15/13 at 8:28 pm
Posted on 5/15/13 at 8:28 pm
Seems like this being one of the first alcoholic beverages ever made that this would be an easy thing to make. But looking through how it is done it seems more complicated than water, honey and yeast.
Only reason I am asking is because I found someone who keeps bees and has a plethora of honey.
Only reason I am asking is because I found someone who keeps bees and has a plethora of honey.
6
Posted on 5/15/13 at 11:09 pm to burgeman
quote:
Only reason I am asking is because I found someone who keeps bees and has a plethora of honey.
Paging Boo. He's made it for sure.
Besides time I have no idea what else there could be involved besides water honey and yeast. I've heard yeast nutrients really speeds up the process.
Posted on 5/15/13 at 11:13 pm to burgeman
I make a 5 gallon batch of cyser every year (honey and cider). I ferment 12 lbs of honey with 4.5 gallons of cider. Be prepared to wait. I age mine minimum of one year. Honey ferments slow and smooths out even slower.
Posted on 5/15/13 at 11:16 pm to burgeman
I should also explain my process. I add 4.5 gallons of cider and 12 lbs of honey to the fermentor. I then hook up my raking cane to my drill and stir the ever living shite out of it to give it plenty of oxygen and make sure the honey doesn't sit at the bottom. I then add a a package of dry wine yeast and a couple teaspoons of nutrients. Let it go for a week and then swirl the fermentor every couple days for a few more weeks. I let that sit in the primary for 2-3 months, then transfer to a secondary for another 6 months. I bottle in wine bottles and let sit a few more months before I even think about drinking it.
This post was edited on 5/15/13 at 11:17 pm
Posted on 5/15/13 at 11:18 pm to burgeman
I have a friend who makes mead. I'm not a fan of it so I've never paid much attention. But I believe he uses a wine yeast and adds yeast nutrient daily for the first 3 or 4 days. And it takes a long time to ferment. You can add fruits and clove and cinnamon and crap like that but then you have to rack to a secondary to clear it out.
Posted on 5/16/13 at 9:07 am to Zappas Stache
Oh hey... I've made two large batches of mead.
It's easy enough, basically honey, water, and yeast. I rack often to avoid too much time spent sitting on the dead yeast. Typically a 6-month fermentation and then another 6 months aging in the bottle before it's really good.
My first batch I didn't rack it often enough and it really had a medicinal quality. The second batch I made sure to rack more often and I think it turned out delicious.
I really need to get a third batch started soon.
I'd have to look at my notes to see what yeast I used, but I think it was a champagne yeast.
It's easy enough, basically honey, water, and yeast. I rack often to avoid too much time spent sitting on the dead yeast. Typically a 6-month fermentation and then another 6 months aging in the bottle before it's really good.
My first batch I didn't rack it often enough and it really had a medicinal quality. The second batch I made sure to rack more often and I think it turned out delicious.
I really need to get a third batch started soon.
I'd have to look at my notes to see what yeast I used, but I think it was a champagne yeast.
Posted on 5/16/13 at 9:37 am to LSUBoo
I had Rogue's mead the other day, its new apparently. It was fantastic and I am not typically a fan. When I investigated though I realized that why I liked it so much was that it was at 5% rather than the 12-13% that I normally see. It was really intersting.
Posted on 5/16/13 at 9:41 am to Fratastic423
I wonder what the OG on that was.
Posted on 5/16/13 at 9:43 am to LSUBoo
Website says 13.9 degrees Plato. which is about 1055
Posted on 5/16/13 at 9:48 am to Fratastic423
Right on... was it dry or really sweet? Both of my batches have finished on the dry side.
Posted on 5/16/13 at 9:53 am to LSUBoo
This wasn't too far on either side. It is hard to describe, although I could have drank a lot of it.
Posted on 5/16/13 at 10:19 am to burgeman
I made some many years ago. Used champagne yeast to ferment it. It had about 15% ABV and it took like 3 months to ferment and another month to condition in the bottle. It turned out awesome. Highly recommend brewing a batch.
Posted on 5/16/13 at 10:43 am to burgeman
Final product not worth the time invested IMO
Posted on 5/16/13 at 10:45 am to Cosmo
quote:
Final product not worth the time invested IMO
Most of the "time" is just letting the yeast do its thing, not like it's a super involved process.
The brewing process is far easier than any beer.
Posted on 5/16/13 at 10:50 am to LSUBoo
Yeah, but its still taking up space and equipment that could be filled with something with faster and better payoff.
Posted on 5/16/13 at 10:56 am to Cosmo
True... I have a 5-gallon carboy I pretty much devote to mead.
Posted on 5/16/13 at 5:07 pm to LSUBoo
Sounds like it could be pretty rewarding. When you say racking, what do you mean?
Posted on 5/16/13 at 5:10 pm to burgeman
Racking means moving the liquid from one container to a second. Helps with the flavor to not leave the mead sitting on dead yeast for too long.
Posted on 5/16/13 at 5:34 pm to LSUBoo
So would you filter the stuff out?
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News