Best spiced mead I ever made: Joe’s Ancient Orange Mead
Make a batch, then wait a week and make another. I just skipped the single gallon batches and went all out on 5 gallon batches. It’s a crowd pleaser and is usually ready to drink at about 5 months. After three months the pith of the oranges starts to fade.
To get rid of the pith altogether, zest the oranges and squeeze the juice in to the honey and water. (needed to use bentonite to clarify it)
Try a batch of 1 gallon size with a clove in it before you try it with a bigger batch. 1 clove worked for all 5 gallons of my JAOM, but ya gotta like clove.
I know it says in the recipe to not mess with it, but I had to take a hydrometer reading for O.G., I couldn’t help myself. Bread yeast will get you up to 14% easily if the conditions are right (pH, Temp, Food, Nutrient). I hit that just fine, and it was very sweet.
It does clarify after a couple of months… might be a function of the pith with the regular
recipe. All the oranges, cinnamon, clove, raisins and yeast dropped out of solution and flocculated perfectly.
I might have to make a run of this. It’s tasty now, I can’t imagine how awesome it would be at a much higher ABV.
Never boil your honey. You lose all the goody, aromas, floral scents. Keep it below 130 to keep the goody.
I've made a couple of batches of mead (concurrently) and both never got good because the pears my wife wanted to include just had a bad taste. The really good part of the story is that potstilled, nuclear-oaked distilled mead (even bad mead) is wonderful. It's not a whiskey, but all my Scotch- and bourbon-sipping friends love it on the rocks. Feel free to screw up the mead and save it with the still. You won't be disappointed.
I call it bee whiskey.
Zymurgy Bob, a simple potstiller
That's why you make triple batches, and hide shit!
Sent from my Verizon Wireless BlackBerry
Date: Mon, 25 Nov 2013 15:33:25 -0800 (PST)
Subject: Re: [new_distillers] Mead
You may be right that it won't stay
around you house that long BUT... if you can wait for it to mature you will not be dissapointed. Yes, it does take a long time for it to mature but IMHO, it is worth the wait.
did not, but my son must have because he called me to ask about making it. I have been looking at recipes for several hours. Everyone says it takes months to even years for it to get really really good. There is no way it is going to stay in my house for a year without my tasting it.
On Monday, November 25, 2013 10:02 AM, Rick Wrightson <rick@...> wrote:
Sooo Alli, you saw the piece on CBS Sunday Morning yesterday on mead? Even though I've seen it referenced in English historical novels, I never really knew what it was...looks like a nice niche product.
I know this is not a distilling question, but does anyone have a recipe for making mead?