Mead

[GuingesRock]

I think I would like to make some mead. I don't know anything about it. I made some when I was 16, I kept bees back then in England, but couldn't even begin to remember how to make mead. Do you make mead, or brew it?

I thought I’d start the journey here and ask how to make it and for any tips.

Any advice would be appreciated.

Thanks.

[mumblecrunch]

I know there's folks on here
who have talked about making mead before so I'll let them who has actual making experience chime in on that.

I will say my dad made me some from a kit he got at Noble Grape back in 2002 or so. It was a fairly drinkable dryish mead at the time but he found 6 bottles in 2012 and after 10 years it had become absolutely incredible.

Also you'd be a fool not to take a walk down the No 1 to Cosman and Whidden in Greenwich and get that honey straight from the source.

[GuingesRock]

Sorry mods, this should be in the wine and mead section.

[mthibodeau]

The complete joy of home brew by Charlie P has some good looking mead recipes

[LiverDance]

Mark there was a good write up on making mead in one of the latest zymurgy magazines. I'll try and find it here and get it to you if you want?

[GuingesRock]

Mark there was a good write up on making mead in one of the latest zymurgy magazines. I'll try and find it here and get it to you if you want?

That'd be awesome. Thanks.

[LiverDance]

I found it Mark, I'll try and remember to bring it to work tomorrow and scan it for you.

[GuingesRock]

Thanks a lot.

[Steeveo]

I just bottled a 4 gal batch of apricot mead. Turned out pretty good. Had to back sweeten it as it came out really dry. It was my first attempt.

[sleepyjamie]

I'm on my 4th batch. There is a great meadery here in water alley alberta called fallentimbre.


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[GuingesRock]

Thanks for the article Brian.

The bees I kept were bred at Buckfast Abbey in Devon. Brother Adam from there was a world famous beekeeper. I went straight to Buckfast Abbey in my online search.
Here’s an article of his about how to make mead. Written in 1953. Those will be English gallons he is talking about.

Article by Brother ADAM, O. S. B.,
St. Mary’s Abbey, Buckfast,
South Devon, England.

http://www.pedigreeapis.org/biblio/artc ... d53en.html" onclick="window.open(this.href);return false;

Brother Adam Wiki: http://en.wikipedia.org/wiki/Karl_Kehrle" onclick="window.open(this.href);return false;

[GuingesRock]

BeerLabel.jpg

[GuingesRock]

I went into SaveEasy today on my walk home and I couldn't believe it. They had orange blossom honey on sale cheaper than billy bee. They had it in for a year and only sold one bottle so they were selling it off. They only had enough for half the batch. I might go back tomorrow and get acacia which is also knock down price, to top up the 5 gal. They have manuka honey as well, but I'm not sure that makes good mead. I tried to Google it.

I might make it a "show mead" which is a mead containing only honey water and yeast.

I think I want a "dry mead" category 24A.

I think I will use Wyeast Dry Mead 4632.

I'll use plenty of O2. Also will throw in a lot of servomyces I think (it's just dead yeast). Maybe 6 caps.

I'm still researching. It's a whole new world.

[Bobblack]

Mark,

I would suggest a good yeast starter, for it. I also use around 14-15 lbs of honey per 5 gallon batch of mead, I use unpasterized honey from a local bee keeper. I then heat it up to about 40-50 Deg C, then skim the top of it for some wax residue, for about 20 min total. I do this rather than adding campden tablets (potassium Metabisulphite) to neutralize wild yeast. I do not heat it above 50 degrees as there is no need to, and yes I know not every little wild yeast is gone, but this method I found works out great. I then add 5 tsp of yeast nutrient to it with 5 tsp of acid blend, once brought down to temp. Ensure it is well aerated when pitching yeast, I go and shake it about on day three when I add more Yeast nutrient.

Let it sit for a month then transfer, It should clear around 3 months and generally it is good to go for consumption after 6 months.

Good luck

[GuingesRock]

Mark,

I would suggest a good yeast starter, for it. I also use around 14-15 lbs of honey per 5 gallon batch of mead, I use unpasterized honey from a local bee keeper. I then heat it up to about 40-50 Deg C, then skim the top of it for some wax residue, for about 20 min total. I do this rather than adding campden tablets (potassium Metabisulphite) to neutralize wild yeast. I do not heat it above 50 degrees as there is no need to, and yes I know not every little wild yeast is gone, but this method I found works out great. I then add 5 tsp of yeast nutrient to it with 5 tsp of acid blend, once brought down to temp. Ensure it is well aerated when pitching yeast, I go and shake it about on day three when I add more Yeast nutrient.

Let it sit for a month then transfer, It should clear around 3 months and generally it is good to go for consumption after 6 months.

Good luck

That's great info. Thanks very much.

[sleepyjamie]

Costco sells honey as well. I generally found raw honey has the best aroma and flavour. I used regular wine or champagne yeast.


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[GuingesRock]

Mark,

I then add 5 tsp of yeast nutrient to it with 5 tsp of acid blend, once brought down to temp. Ensure it is well aerated when pitching yeast, I go and shake it about on day three when I add more Yeast nutrient.

Good luck

What's the acid blend and why please? Which yeast nutrient do you use.

Thanks

[Bobblack]

Acid blend is to help with the potential tartness of the product. I just used yeast nutrient supplied by the local brew shop,,,not sure the mixture. Yeast energizer is totally different but can make the same effect, 1/4 to 1/2 the dose. Think of it as redbull for the yeast