Hey guys and gals,
just wanted to share my VERY lowtech method that I have been using. I have been very happy with the results and the investment in allmost nothing. Use at your own risk
I start by taking a commerical airlock (cost $.99 or less) drill a hole in the center of a plastic milk jugg cap (must be a screw on cap, not just a "snap on") large enough to squeeze the airlock into. I fire up the hotglue gun and seal the airlock onto the cap. Just use a bit because you may want to get it off later.
I put 2 caps of bleach ina kitchen sink full of water and sterilize the milk jugg I want to use. After that, rinse twice with water.
At this point I start the yeast up. I put a teaspoon of sugar in a small glass, sprinkle an entire packet of baking yeast ( I like REDSTAR) on top and run some WARM not HOT water in and stir. In a few minutes it will get abrown froth on top.
I put half of a 3lb jug of honey(available from Wally world for $6) in the milk jugg and pour WARM water in and shake until the honey dissolves into the water.
At this point I pour the yeast in the milk jugg, foam and all.
I fill the half empty HONEY container with WARM water, shake untill it dissolves, then pour it into the milk jugg.
Put in some RINSED, CHOPPED raisins, handfull or so, into the jugg.
I fill the jugg up with WARM water to about 3 inches from the top of the airlock.
Screw the cap on FIRMLY, fill the airlock, set under the sink and wait.
This has made some VERY tastey mead for me. It is a VERY basic recipe that could be improved on 100 ways.
Anybody that wants to pick on this technique...feel free ;D
Hope it helps.
just wanted to share my VERY lowtech method that I have been using. I have been very happy with the results and the investment in allmost nothing. Use at your own risk
I start by taking a commerical airlock (cost $.99 or less) drill a hole in the center of a plastic milk jugg cap (must be a screw on cap, not just a "snap on") large enough to squeeze the airlock into. I fire up the hotglue gun and seal the airlock onto the cap. Just use a bit because you may want to get it off later.
I put 2 caps of bleach ina kitchen sink full of water and sterilize the milk jugg I want to use. After that, rinse twice with water.
At this point I start the yeast up. I put a teaspoon of sugar in a small glass, sprinkle an entire packet of baking yeast ( I like REDSTAR) on top and run some WARM not HOT water in and stir. In a few minutes it will get abrown froth on top.
I put half of a 3lb jug of honey(available from Wally world for $6) in the milk jugg and pour WARM water in and shake until the honey dissolves into the water.
At this point I pour the yeast in the milk jugg, foam and all.
I fill the half empty HONEY container with WARM water, shake untill it dissolves, then pour it into the milk jugg.
Put in some RINSED, CHOPPED raisins, handfull or so, into the jugg.
I fill the jugg up with WARM water to about 3 inches from the top of the airlock.
Screw the cap on FIRMLY, fill the airlock, set under the sink and wait.
This has made some VERY tastey mead for me. It is a VERY basic recipe that could be improved on 100 ways.
Anybody that wants to pick on this technique...feel free ;D
Hope it helps.