Please be greeted by all the salutary remarks. I am new to making what appears to be an ancient, yet palate-pleasing fermented beverage of the oldest known consumable byproduct of an insect. I have never consumed, nor have I seen mead, however, I am anxious to give it a go. I have acquired all the necessary tools and equipment, and intend on making a large batch, 5 gallons to be precise, of Joe's famous orange mead. I have read, re-read, and I have studied the 46 page Newbie Guide to Making Mead (either my condolences to the author for such a painstaking document, or my sincere appreciation to a very informative read). I do have a question or two for the more experienced, perhaps Joe himself.
1. Would it be preferable to use bee pollen as a nutrient in place of the raisins? It seems appropriate given the bees worked so hard to produce the honey.
2. Am I correct in assuming that scaling up the proportions that I would use 5 teaspoons of yeast? It seems like a lot, but I do plan on making a starter.
I am retired, and I look forward to sitting in my over-stuffed but very comfortable reading chair and watching the bubbler, well, bubble for the next 8 or 9 months. Oh, and thank you to, I believe it is Vicky, for such a fine resource on mead making. I have spent several hours a night with my tablet in my easy chair.
1. Would it be preferable to use bee pollen as a nutrient in place of the raisins? It seems appropriate given the bees worked so hard to produce the honey.
2. Am I correct in assuming that scaling up the proportions that I would use 5 teaspoons of yeast? It seems like a lot, but I do plan on making a starter.
I am retired, and I look forward to sitting in my over-stuffed but very comfortable reading chair and watching the bubbler, well, bubble for the next 8 or 9 months. Oh, and thank you to, I believe it is Vicky, for such a fine resource on mead making. I have spent several hours a night with my tablet in my easy chair.