ms_ann_thrope
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1/2 a bottle and I'm floating 6 inches above the floor and hankering pollen. who wants to be stung?
I've never been drunk on mead before
- Thread starter ms_ann_thrope
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ms_ann_thrope
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Great batch!
warrior queen
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There's a wierd little man who lives about 8km away who has hives and makes his own mead.
Last year two of his hives swarmed and ended up under the eaves of my house.
I rang him and he came and recovered them.... and gave me two bottles of mead.
Lethal stuff!
I think that was the only time I have ever had a hangover.
Last year two of his hives swarmed and ended up under the eaves of my house.
I rang him and he came and recovered them.... and gave me two bottles of mead.
Lethal stuff!
I think that was the only time I have ever had a hangover.
ms_ann_thrope
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You have to wait for the bubbling to stop or the bottles blow up.
warrior queen
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Oh, this was beautifully made!
Smooth, with just a hint of spice.
I think the sweetness covered up the alcohol content - I was completely wasted
It will be a while before I brave mead again!
ms_ann_thrope
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Oh, this was beautifully made!
Smooth, with just a hint of spice.
I think the sweetness covered up the alcohol content - I was completely wasted
It will be a while before I brave mead again!
Some people are just quitters.
warrior queen
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ms_ann_thrope
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girlsmiley
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http://www*******sheetmusic.com/static/images/image/sting.jpg
looollll
WeedSmoke420
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of mead??? you mean meds? lol
Ulaven_Demorte
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I make a couple of batches a year usually and give them as gifts for Christmas. It's fairly simple to make a basic Mead. Joe's Ancient orange was the first i made and it's nearly foolproof.
Ancient Orange Mead (by Joe Mattioli)
1 gallon batch
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 Fleishmann’s 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 gallon
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.
Ancient Orange Mead (by Joe Mattioli)
1 gallon batch
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 Fleishmann’s 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 gallon
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.
warrior queen
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We use a similar recipe to make a pineapple beer
Only we make it in 25l plastic buckets.
Haven't made it this year.... regular beer has been on special at my bottlo
Only we make it in 25l plastic buckets.
Haven't made it this year.... regular beer has been on special at my bottlo
shewantsmore
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did not know anyone makes mead anymore.would love to try some though
warrior queen
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ms_ann_thrope
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I can't feel my feet.
LiFeNdEaTh
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lol..
Byron In Exile
Frederick Fucking Chopin
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The high sugar content causes that.
Byron In Exile
Frederick Fucking Chopin
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I know, right?
Byron In Exile
Frederick Fucking Chopin
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You rang?
girlsmiley
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Drink lots of water before you go to bed. *nods*
doctor_insanus
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Mead is gooood, and best served by wenches.
*hic*
*hic*
E
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Byron In Exile
Frederick Fucking Chopin
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Plus 100mg Thiamine, and 1mg Folic Acid.
