Greetings Everyone, My name is Endo. I'm from Northeastern Us. ive read around the forums here and ive found alot of usefull information, thank you guys for all the hard work. Ive tried meads in the past and loved them, mostley the stuff you get at Ren Fests and whatnot. I wanted to try some really good meads, and everything i read lead me back to, the best mead is the one you make yourself. I was directed to JAO recipe and found that very appealing. so as of yesterday i set out and made my own batch.
12lbs clover honey (pastuerized, not boiled)
4.5 gallons filtered water
3 oranges and 4 clementines
125 plain raisions
4 cinn sticks
4 cloves
1/2cup 100% pure vermont syrup
2 packages of HODGSON MILL active dry yeast
air temp 72
i know you guys are not a fan of the 5g water jugs, but i didnt want to make too big of an investment, for a first run.
so i heated 2 gal of water and 6lbs of honey, constantly stirring, to 165-170. started yeast in warm honey water. skimmed some of the scum that came up. (anything dark) placed the first 2 gal in to the jug with all the fruit and and shook vigorosly for 5 min or so, while the other 2 gallons of water came up to temp. added honey and the syrup. and added to jug. left jug in sink with icewater 4 hours and monitored temp, when at 110 pitched yeast. put the top on,and poked an airhole, and then covered with papertowel and elastic band. (airlock on its way for delivery today) let sit for another 5 hours, checked, no foam? lots of settling out on bottom. but very light fermentation.
thinking i may have messed up the yeast, i added 1 more tbl spoon of the dry yeast to the must. checked again this morning. i can still hear it pissing air out, but still no foam, or bubbles, and still seems like its very slowly fermenting, nothing like described in everything else i read. the only thing i didnt do the first day was cover it. but it was in the dark all night. should i be doing something else?? or just waiting?
thanks guys, im glad i found this place and hopefully, ill get to become a fixture here.
;D
Endo
12lbs clover honey (pastuerized, not boiled)
4.5 gallons filtered water
3 oranges and 4 clementines
125 plain raisions
4 cinn sticks
4 cloves
1/2cup 100% pure vermont syrup
2 packages of HODGSON MILL active dry yeast
air temp 72
i know you guys are not a fan of the 5g water jugs, but i didnt want to make too big of an investment, for a first run.
so i heated 2 gal of water and 6lbs of honey, constantly stirring, to 165-170. started yeast in warm honey water. skimmed some of the scum that came up. (anything dark) placed the first 2 gal in to the jug with all the fruit and and shook vigorosly for 5 min or so, while the other 2 gallons of water came up to temp. added honey and the syrup. and added to jug. left jug in sink with icewater 4 hours and monitored temp, when at 110 pitched yeast. put the top on,and poked an airhole, and then covered with papertowel and elastic band. (airlock on its way for delivery today) let sit for another 5 hours, checked, no foam? lots of settling out on bottom. but very light fermentation.
thinking i may have messed up the yeast, i added 1 more tbl spoon of the dry yeast to the must. checked again this morning. i can still hear it pissing air out, but still no foam, or bubbles, and still seems like its very slowly fermenting, nothing like described in everything else i read. the only thing i didnt do the first day was cover it. but it was in the dark all night. should i be doing something else?? or just waiting?
thanks guys, im glad i found this place and hopefully, ill get to become a fixture here.
;D
Endo
im sure i do have a leak somewhere in my top. i checked it last night when i got home and again this morning.. there is definitly fermentation going on, as there a bubbles coming up on the sides, like fizzy soda. it just doesnt seem nearly as vigorous as most of you guys describe. its probably the yeast i used. 
