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 Matthew_Q
Certavi et vici
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Posted: 8/13/2011 7:09:24 PM
1 gallon of orange blossom honey. Gonna use this for a 3 gallon batch of sweet traditional. (also going to use some to backsweeten the four gallons I have that are ready to bottle) |
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speedball
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Posted: 8/13/2011 7:29:28 PM
This looks like fun! Can I go blind from drinking this stuff though?
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Posted: 8/13/2011 7:35:03 PM
Originally Posted By speedball:
This looks like fun! Can I go blind from drinking this stuff though? Funny question from someone named "Speedball".  |
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Posted: 8/13/2011 8:08:43 PM
Thanks for the thread OP, you reminded to go taste a batch that I've had downstairs in a carboy since last christmas
 Holy damn, thats good! Need to go grab some wine bottles or somethin to put it in. |
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Posted: 8/13/2011 9:49:33 PM
[Last Edit: 8/13/2011 9:50:15 PM by rip2k3]
What did a gallon of Orange blossom honey set you back??
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Matthew_Q
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Posted: 8/14/2011 7:23:25 PM
Originally Posted By rip2k3:
What did a gallon of Orange blossom honey set you back?? $42 Not bad at all. |
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Posted: 8/14/2011 10:50:54 PM
Originally Posted By Matthew_Q:
Originally Posted By rip2k3:
What did a gallon of Orange blossom honey set you back?? $42 Not bad at all. That's a great price. Where at, Costco or Sam's or ?? |
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Bubbles
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Posted: 8/16/2011 12:09:30 PM
Originally Posted By rip2k3:
Originally Posted By Matthew_Q:
Originally Posted By rip2k3:
What did a gallon of Orange blossom honey set you back?? $42 Not bad at all. That's a great price. Where at, Costco or Sam's or ?? Try local beekeepers as well. I buy honey and fresh eggs from a local farmer. The honey is $5/pt (sales tax included), which works out to $40/gal. I think I'm gonna have to try this. |
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BushBoar
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Posted: 8/16/2011 12:29:04 PM
I've thought about trying this for a while, and this thread has made me decide to go ahead.
I'm going to make a 1 gallon batch of JOAM, and I got a fermenting bucket to make a 3 gallon batch of "regular" mead. I'm going for something sweet to semi sweet. I'm going to rack it into 3 one gallon carboys... I think I'll keep 2 plain and maybe add some vanilla beans to the third. OP, do you do cider too? I'd like to make some this fall, I've got some questions, and I'd love to see a thread about that as well. |
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EasTexan
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Posted: 8/16/2011 1:49:03 PM
Originally Posted By BushBoar:
I've thought about trying this for a while, and this thread has made me decide to go ahead. I'm going to make a 1 gallon batch of JOAM, and I got a fermenting bucket to make a 3 gallon batch of "regular" mead. I'm going for something sweet to semi sweet. I'm going to rack it into 3 one gallon carboys... I think I'll keep 2 plain and maybe add some vanilla beans to the third. OP, do you do cider too? I'd like to make some this fall, I've got some questions, and I'd love to see a thread about that as well. Never done cider but I will this winter. From what I've read it's simple as any mead and easier than beer if you are not pressing your own apples. |
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xdoctor
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Posted: 8/16/2011 2:05:04 PM
Originally Posted By EasTexan: Originally Posted By BushBoar: I've thought about trying this for a while, and this thread has made me decide to go ahead. I'm going to make a 1 gallon batch of JOAM, and I got a fermenting bucket to make a 3 gallon batch of "regular" mead. I'm going for something sweet to semi sweet. I'm going to rack it into 3 one gallon carboys... I think I'll keep 2 plain and maybe add some vanilla beans to the third. OP, do you do cider too? I'd like to make some this fall, I've got some questions, and I'd love to see a thread about that as well. Never done cider but I will this winter. From what I've read it's simple as any mead and easier than beer if you are not pressing your own apples. I do cider every fall. What questions do you have? |
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BushBoar
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Posted: 8/16/2011 2:05:21 PM
Originally Posted By EasTexan: Originally Posted By BushBoar: I've thought about trying this for a while, and this thread has made me decide to go ahead. I'm going to make a 1 gallon batch of JOAM, and I got a fermenting bucket to make a 3 gallon batch of "regular" mead. I'm going for something sweet to semi sweet. I'm going to rack it into 3 one gallon carboys... I think I'll keep 2 plain and maybe add some vanilla beans to the third. OP, do you do cider too? I'd like to make some this fall, I've got some questions, and I'd love to see a thread about that as well. Never done cider but I will this winter. From what I've read it's simple as any mead and easier than beer if you are not pressing your own apples. I was looking at this recipe, which isn't a pure cider: http://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/. I'm a little afraid of carbonating because of the danger of bottle bombs. Unfortunately, none of the guides I've found really discuss it much. This cider appears to be pretty quick, which is an additional advantage. |
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BushBoar
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Posted: 8/16/2011 2:06:25 PM
Originally Posted By xdoctor: Originally Posted By EasTexan: Originally Posted By BushBoar: I've thought about trying this for a while, and this thread has made me decide to go ahead. I'm going to make a 1 gallon batch of JOAM, and I got a fermenting bucket to make a 3 gallon batch of "regular" mead. I'm going for something sweet to semi sweet. I'm going to rack it into 3 one gallon carboys... I think I'll keep 2 plain and maybe add some vanilla beans to the third. OP, do you do cider too? I'd like to make some this fall, I've got some questions, and I'd love to see a thread about that as well. Never done cider but I will this winter. From what I've read it's simple as any mead and easier than beer if you are not pressing your own apples. I do cider every fall. What questions do you have? Can you give me a basic primer on carbonation, priming, and bottling carbonated cider, etc? Like I said, I'm afraid of producing glass grenades. |
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Posted: 8/16/2011 2:20:42 PM
[Last Edit: 8/16/2011 2:58:31 PM by UBB]
why 1 gal batches?
I have about 42 gallons of Cyser ready to be bottled.   Any volunteers?
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Matthew_Q
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Posted: 8/17/2011 4:44:33 AM
Originally Posted By UBB:
why 1 gal batches?
I have about 42 gallons of Cyser ready to be bottled. http://i24.photobucket.com/albums/c46/Unclebillybonz/260091_2211269083566_1302686934_32675900_652476_n.jpg http://i24.photobucket.com/albums/c46/Unclebillybonz/267372_2211267883536_1302686934_32675897_438918_n.jpg Any volunteers? I've never tried a cyser... if you were local, I'd bring a couple bottles to ya with hopes of getting them filled with delicious mead goodness! I'm going to start my 3 gallon batch this weekend... but the gears in my head are turning... I could get 6lb more honey and just do a 5 gal batch..... The local HBS does have 3lb tubs of orange blossom honey for about $15 each... I've already got 12lb of orange blossom. I could fill in the rest with clove honey and save a few bucks.... |
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flatfender
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Posted: 8/17/2011 9:14:28 AM
[Last Edit: 8/17/2011 9:14:46 AM by flatfender]
Thanks OP
Haven't made mead in years but I started a batch of JAOM and a batch of Joe's Quick Grape Mead too. Both are bubbling nicely...  http://www.homebrewtalk.com/f80/joes-quick-grape-mead-57190/ Also ran across this last night about imported chinese honey...  http://www.foodsafetynews.com/2011/08/honey-laundering/ |
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Posted: 8/17/2011 9:30:34 AM
[Last Edit: 8/17/2011 9:31:07 AM by 96Ag]
If I were to start a batch by the end of the month, would it be ready to bottle and drink by Christmas?
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flatfender
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Posted: 8/17/2011 10:01:18 AM
[Last Edit: 8/17/2011 10:05:31 AM by flatfender]
Originally Posted By 96Ag: If I were to start a batch by the end of the month, would it be ready to bottle and drink by Christmas? Probably. Maybe. If you don't rack it and bottle from the primary. It'll get better the longer it sits after you bottle it. If you've never done mead (or any brewing) and if you have time to read, here's the JAOM thread (that has been posted earlier) at HBT. It says not to rack it, but I always rack. Just takes longer before you can bottle it. http://www.homebrewtalk.com/f80/joes-ancient-orange-mead-49106/ |
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Matthew_Q
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Posted: 8/17/2011 7:22:23 PM
Originally Posted By flatfender:
Thanks OP Haven't made mead in years but I started a batch of JAOM and a batch of Joe's Quick Grape Mead too. Both are bubbling nicely...
http://www.homebrewtalk.com/f80/joes-quick-grape-mead-57190/ Also ran across this last night about imported chinese honey...
http://www.foodsafetynews.com/2011/08/honey-laundering/ I might have to do that recipe... Welch's has a white grape cherry juice that might end up pretty nicely... so I might give that a go. I saw the article about the Chinese honey... a meadery close to me posted it on FB. So be careful guys, about buying your honey. Make sure it's local or produced in the US. |
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Matthew_Q
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Posted: 8/17/2011 7:23:19 PM
Originally Posted By 96Ag:
If I were to start a batch by the end of the month, would it be ready to bottle and drink by Christmas? Not likely. 3 months could be 'drinkable', but it may be very 'hot' (lots of alcohol hotness). Most sources say 3-6 months to drinkability, but the longer it ages, the more it mellows out. |
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ArmyInfantryVet
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Posted: 8/17/2011 7:23:44 PM
someday, I will have to make this.
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EasTexan
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Posted: 8/17/2011 10:08:16 PM
[Last Edit: 8/17/2011 10:09:56 PM by EasTexan]
Originally Posted By 96Ag:
If I were to start a batch by the end of the month, would it be ready to bottle and drink by Christmas? Depends on the recipe really and what you want out of it. Can it be done? Yes. Will it be what you want out of it? Maybe. To be clear, I think there are some other recipes besides this one that can be ready faster. This one has a reputation for being hot until it mellows out. |
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xdoctor
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Posted: 8/18/2011 3:14:58 PM
Originally Posted By BushBoar: Originally Posted By xdoctor: Originally Posted By EasTexan: Originally Posted By BushBoar: I've thought about trying this for a while, and this thread has made me decide to go ahead. I'm going to make a 1 gallon batch of JOAM, and I got a fermenting bucket to make a 3 gallon batch of "regular" mead. I'm going for something sweet to semi sweet. I'm going to rack it into 3 one gallon carboys... I think I'll keep 2 plain and maybe add some vanilla beans to the third. OP, do you do cider too? I'd like to make some this fall, I've got some questions, and I'd love to see a thread about that as well. Never done cider but I will this winter. From what I've read it's simple as any mead and easier than beer if you are not pressing your own apples. I do cider every fall. What questions do you have? Can you give me a basic primer on carbonation, priming, and bottling carbonated cider, etc? Like I said, I'm afraid of producing glass grenades. Sure! First, don't be afraid of making grenades. We've all done it. I had a batch of hard lemonade last summer that all went off at the same time. Sounded like suppressed machine gun fire in my basement. If they're going to explode, they'll do it in the first few weeks. Keep them somewhere safe like the basement or utility room and if they do blow, they won't hurt anything, just make a mess. If you're really worried about it, bottle in champagne bottles. But its just like beer. dump 1/2 - 2/3 cup corn sugar into your bottling bucket and rack the cider into it. Swirl it around a bit to make sure all the sugar is dissolved, bottle it up and wait a couple weeks. No big deal. |
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Chaingun
Tuff shit...start chewing मन्
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Posted: 8/18/2011 3:22:09 PM
Thanks for the post, maybe one day I'll brew something.
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Posted: 8/18/2011 3:26:51 PM
Got my Carboys, airlocks and yeast. Gonna pick up some local honey tomorrow and spend Friday evening cleaning everything and starting a batch.
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Polish_Infidel
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Posted: 8/18/2011 3:36:00 PM
Originally Posted By hungrymonkey:
] Originally Posted By 25Chuck:
Originally Posted By Seansworth:
I've been toying with the idea of starting a batch all summer. I know none of the local stores carry any of the hardware for this so does anyone know a good place to order some from the internet? I'll plug my local homebrew store. I found the one gallon growlers on their website for $7 although I'm not sure how much they charge for shipping. http://milehibrewingsupplies.com/glass-growler-clear-1-gallon.html 1 gallon carlo rossi jugs are about that. Plus you get the wine and a nice headache the morning after. I was going to ask if I could use the Carlo Rossi ones as I have several all ready and they are easy to get in the store. |
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BushBoar
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Posted: 8/18/2011 4:25:33 PM
Originally Posted By EasTexan: Originally Posted By 96Ag: If I were to start a batch by the end of the month, would it be ready to bottle and drink by Christmas? Depends on the recipe really and what you want out of it. Can it be done? Yes. Will it be what you want out of it? Maybe. To be clear, I think there are some other recipes besides this one that can be ready faster. This one has a reputation for being hot until it mellows out. Would I be correct in assuming that a batch with a higher residual sweetness would be ready to drink sooner? |
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Posted: 8/18/2011 5:43:56 PM
[Last Edit: 8/18/2011 6:02:03 PM by DruidAth]
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HUMONGO
I am the voice of Rage and Ruin
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Posted: 8/18/2011 7:44:16 PM
My boy helped me keg my most recent batch of homebrew and asked if we could make more beer, so I told hoim we could make mead. I used OP's recipe, but didn't have cinnamon sticks.
The jug on the right was afrom a bottle of Frank's Redhot! Can't beat the price. Got the other one at my local HB store for $4.99. Might pick up a few more. |
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EasTexan
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Posted: 8/18/2011 7:48:03 PM
Originally Posted By HUMONGO:
My boy helped me keg my most recent batch of homebrew and asked if we could make more beer, so I told hoim we could make mead. I used OP's recipe, but didn't have cinnamon sticks. http://i238.photobucket.com/albums/ff179/j_ringsaker/20cc475d.jpg http://i238.photobucket.com/albums/ff179/j_ringsaker/a8870ff8.jpg http://i238.photobucket.com/albums/ff179/j_ringsaker/b00932ac.jpg http://i238.photobucket.com/albums/ff179/j_ringsaker/83030409.jpg The jug on the right was afrom a bottle of Frank's Redhot! Can't beat the price. Got the other one at my local HB store for $4.99. Might pick up a few more.  |
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AR-Josh
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Posted: 8/18/2011 7:55:12 PM
Another homebrewer here. I am currently drinking an Old Peculier clone that I have on tap.
How are you sanitizing the fruit you put into that mead? Just cutting an orange and throwing a hand full of raisins in looks like a good way to get an infection. What am I missing? |
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HUMONGO
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Posted: 8/18/2011 8:01:09 PM
Originally Posted By AR-Josh:
Another homebrewer here. I am currently drinking an Old Peculier clone that I have on tap. How are you sanitizing the fruit you put into that mead? Just cutting an orange and throwing a hand full of raisins in looks like a good way to get an infection. What am I missing? I had the same question, so I sanitized them. |
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AR-Josh
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Posted: 8/18/2011 8:10:59 PM
Originally Posted By HUMONGO: Heat or Starsan?Originally Posted By AR-Josh: Another homebrewer here. I am currently drinking an Old Peculier clone that I have on tap. How are you sanitizing the fruit you put into that mead? Just cutting an orange and throwing a hand full of raisins in looks like a good way to get an infection. What am I missing? I had the same question, so I sanitized them. |
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Posted: 8/18/2011 8:14:19 PM
Originally Posted By HUMONGO: Originally Posted By AR-Josh: Another homebrewer here. I am currently drinking an Old Peculier clone that I have on tap. How are you sanitizing the fruit you put into that mead? Just cutting an orange and throwing a hand full of raisins in looks like a good way to get an infection. What am I missing? I had the same question, so I sanitized them. I usually just wash the outside of it, so far, so good |
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HUMONGO
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Posted: 8/18/2011 8:16:15 PM
Originally Posted By AR-Josh:
Originally Posted By HUMONGO:
Heat or Starsan?
Originally Posted By AR-Josh:
Another homebrewer here. I am currently drinking an Old Peculier clone that I have on tap. How are you sanitizing the fruit you put into that mead? Just cutting an orange and throwing a hand full of raisins in looks like a good way to get an infection. What am I missing? I had the same question, so I sanitized them. Iodaphore |
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EasTexan
Ban children, it's for the guns.
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Posted: 8/18/2011 8:17:29 PM
A good washing does the trick with fruit.
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AR-Josh
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Posted: 8/18/2011 8:18:53 PM
Originally Posted By nsw8148: With my luck I'd wind up with sour mead. Originally Posted By HUMONGO: Originally Posted By AR-Josh: Another homebrewer here. I am currently drinking an Old Peculier clone that I have on tap. How are you sanitizing the fruit you put into that mead? Just cutting an orange and throwing a hand full of raisins in looks like a good way to get an infection. What am I missing? I had the same question, so I sanitized them. I usually just wash the outside of it, so far, so good |
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AR-Josh
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Posted: 8/18/2011 8:20:28 PM
[Last Edit: 8/18/2011 8:21:45 PM by AR-Josh]
Originally Posted By HUMONGO: Originally Posted By AR-Josh: Originally Posted By HUMONGO: Heat or Starsan?Originally Posted By AR-Josh: Another homebrewer here. I am currently drinking an Old Peculier clone that I have on tap. How are you sanitizing the fruit you put into that mead? Just cutting an orange and throwing a hand full of raisins in looks like a good way to get an infection. What am I missing? I had the same question, so I sanitized them. Iodaphore Yeah, if it were going to be me I'd probably starsan it. But that's because that's the sanitizer I use. If I used iodaphore I'd do like you did.  ETA: Enjoying yet another of my beers on tap. Belgian Wit. Tastes like blue moon. Not what I intended when I brewed it. But hey, it's beer. |
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n3awalk3r
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Posted: 8/18/2011 9:13:19 PM
This looked entirely too easy, so I made some today.
Went by the local homebrew store and bought the carboys and such, and it is in the closet bubblin'. What do you guys bottle this in afterwards? Wine bottles, beer bottles? I was thinking of putting it in wine bottles. Also should it be in a clear or dark bottle? I figure i'll let it sit a few months before I try it other than sampling a glass after about 2.5 months when I bottle it. |
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EasTexan
Ban children, it's for the guns.
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Posted: 8/18/2011 9:32:23 PM
Originally Posted By n3awalk3r:
This looked entirely too easy, so I made some today.
Went by the local homebrew store and bought the carboys and such, and it is in the closet bubblin'. What do you guys bottle this in afterwards? Wine bottles, beer bottles? I was thinking of putting it in wine bottles. Also should it be in a clear or dark bottle? I figure i'll let it sit a few months before I try it other than sampling a glass after about 2.5 months when I bottle it. I do wine bottles. Make sure you rack carefully and add Potassium sorbate once the wine clears in the secondary so you kill the yeast and don't have exploding bottles. |
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n3awalk3r
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Posted: 8/18/2011 10:18:05 PM
So you put in a secondary after two months or so (when it clears), and then let it sit in the secondary for another few months, and then bottle?
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EasTexan
Ban children, it's for the guns.
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Posted: 8/18/2011 10:25:03 PM
Originally Posted By n3awalk3r:
So you put in a secondary after two months or so (when it clears), and then let it sit in the secondary for another few months, and then bottle? Sorry bro.. No, that's another recipe I'm doing. I got confused. 
With this recipe you wait till it stops fermenting and clears on it's own. You then bottle. Watch the airlock and you will know when it's done. Here is the thread. All the info you need. THREAD |
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n3awalk3r
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Posted: 8/18/2011 11:26:07 PM
Originally Posted By EasTexan:
Originally Posted By n3awalk3r:
So you put in a secondary after two months or so (when it clears), and then let it sit in the secondary for another few months, and then bottle? Sorry bro.. No, that's another recipe I'm doing. I got confused.
With this recipe you wait till it stops fermenting and clears on it's own. You then bottle. Watch the airlock and you will know when it's done. Here is the thread. All the info you need. THREAD Yeah i'm on page 33. Been reading all afternoon. It appears the best thing to do is after it is clear, then bottle and let it sit for a couple more months. |
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HUMONGO
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Posted: 8/19/2011 8:05:21 AM
Originally Posted By EasTexan:
Originally Posted By n3awalk3r:
So you put in a secondary after two months or so (when it clears), and then let it sit in the secondary for another few months, and then bottle? Sorry bro.. No, that's another recipe I'm doing. I got confused.
With this recipe you wait till it stops fermenting and clears on it's own. You then bottle. Watch the airlock and you will know when it's done. Here is the thread. All the info you need. THREAD I'm OK to rack to secondary for clarification, right? Do I still need to kill the yeast? |
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flatfender
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Posted: 8/19/2011 9:27:14 AM
[Last Edit: 8/19/2011 9:28:07 AM by flatfender]
Originally Posted By HUMONGO: It's fine to rack. If you don't care about clarity you don't have to. When it stops bubbling in the airlock then the yeast is done (used up / dead) anyway. Originally Posted By EasTexan: Originally Posted By n3awalk3r: So you put in a secondary after two months or so (when it clears), and then let it sit in the secondary for another few months, and then bottle? Sorry bro.. No, that's another recipe I'm doing. I got confused. With this recipe you wait till it stops fermenting and clears on it's own. You then bottle. Watch the airlock and you will know when it's done. Here is the thread. All the info you need. THREAD I'm OK to rack to secondary for clarification, right? Do I still need to kill the yeast? If you're making a quick mead then you have to stop the fermentation early (like with a campden tablet). |
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Posted: 8/19/2011 9:46:27 AM
TAG
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HUMONGO
I am the voice of Rage and Ruin
Team Member
Joined: May 2007 MD, USA
Posts: 9253 Feedback: 100% (1) Link To This Post |
Posted: 8/19/2011 9:56:34 AM
Originally Posted By flatfender:
Originally Posted By HUMONGO:
It's fine to rack. If you don't care about clarity you don't have to. When it stops bubbling in the airlock then the yeast is done (used up / dead) anyway.
Originally Posted By EasTexan:
Originally Posted By n3awalk3r:
So you put in a secondary after two months or so (when it clears), and then let it sit in the secondary for another few months, and then bottle? Sorry bro.. No, that's another recipe I'm doing. I got confused.
With this recipe you wait till it stops fermenting and clears on it's own. You then bottle. Watch the airlock and you will know when it's done. Here is the thread. All the info you need. THREAD I'm OK to rack to secondary for clarification, right? Do I still need to kill the yeast? If you're making a quick mead then you have to stop the fermentation early (like with a campden tablet). Tell that to my beer. I thought I was careful and didn't disturb too much, but I still had enough kreuzen that I wish I had a blow off tube on the secondary. |
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ScaryBlackGuns
Ambulance Chaser
Life Member
Joined: Mar 2003 NE, USA
Posts: 9314 Feedback: 100% (2) Link To This Post |
Posted: 8/19/2011 10:37:40 AM
Local beekeeper is offering me three gallons of clover honey for $110 is this a relatively good price?
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Bubbles
Luv C3!
Team Member
Joined: Jan 2001 WV, USA
Posts: 17308 Feedback: 100% (1) Link To This Post |
Posted: 8/19/2011 10:42:38 AM
Originally Posted By ScaryBlackGuns:
Local beekeeper is offering me three gallons of clover honey for $110 is this a relatively good price? IMO anything under $40/gal is a steal. |
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Posted: 8/19/2011 11:58:55 AM
3 gallons, is about 36 pounds (5 gallons=60 pounds) that comes out to just over 3 bucks a pound.
as a reference, i was at sams club and saw the 5lb suebee bulk for just under 12 bucks. that's about 2.35 a pound. take it for what it's worth. |
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